Allicin

Allicin is an unstable organosulfur compound formed when garlic tissue is damaged. It contributes to garlic’s characteristic odor and biological activity.

Alliin: Alliin is a sulfur-containing amino acid derivative stored in intact garlic cloves. Damage brings alliin into contact with the enzyme that converts it into allicin.
Antimicrobial activity of allicin: The antimicrobial activity of allicin is its ability to inhibit or kill bacteria and other microorganisms. It is among the best-studied biological effects attributed to allicin.
Allium sativum: Allium sativum is the botanical species commonly known as garlic. Allicin is produced from this species’ sulfur-containing compounds after tissue damage.
Ajoene: Ajoene is an organosulfur compound formed from allicin in garlic preparations, especially in oil. It is a more stable garlic-derived product rather than allicin itself.
Alliinase: Alliinase is an enzyme that converts alliin into reactive sulfur compounds when garlic tissue is disrupted. This enzyme catalyzes the first step in allicin formation.
Thiol: A thiol is an organic compound containing a sulfhydryl group, written –SH. Allicin reacts with thiol groups in microbial proteins, disrupting their function.
Plant defense: Plant defense comprises traits and responses that reduce damage from herbivores, pathogens, and environmental stress. Allicin formation is a damage-triggered chemical defense in garlic.
Diallyl trisulfide: Diallyl trisulfide is a garlic-derived organosulfur compound containing three sulfur atoms in its central chain. It is a distinct sulfur compound often discussed alongside allicin’s biological effects.
Allylsulfenic acid: Allylsulfenic acid is a reactive intermediate produced when alliinase acts on alliin. Two molecules of this short-lived intermediate combine to form allicin.
Garlic powder: Garlic powder is dried, ground garlic used as a seasoning and food ingredient. Drying and processing can alter the alliinase activity needed to produce allicin.

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