- Garlic produces allicin as a defensive measure against insects and bacteria. It is produced from alliin using the enzyme alliinase. Diallyl trisulfade is similar to allicin and is synthesized chemically.
- Allicin is a thiosulfinate with antibacterial properties. It is also a strong oxidizing agent. The chemical formula for allicin is C6H10OS2.
- Allicin disables a bacteria's ability to cause infection. The primary target for allicin is the SH groups in the bacteria.
- Allicin reduces the risk of developing stomach ulcers and stomach cancer. It also reduces blood lipid levels. The chemical analogue, diallyl trisulfade, is used to treat bacterial and fungal infections.
- Allicin is active for a short period of time, decomposes quickly and has a foul odor. These three characteristics prevent the commercial production of allicin.
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