from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun biochemistry A sulfoxide derived from cysteine, primarily responsible for the aroma of freshly chopped garlic.


Sorry, no etymologies found.


  • Chemists say that when garlic is crushed, chopped, or chewed, an enzyme is released that converts one of garlic's key sulfur compounds, called alliin, into allicin.

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  • When you cut a clove of raw garlic, a neutral vegetable substance called alliin mixes with a plant enzyme called allinase to produce the potent allicin factor.

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  • According to the boffins, garlic has no flavour until the cell walls are broken, and when the cell walls are broken, the enzyme alliinase is released, which reacts with a precursor compound, alliin, to form diallyl thiosulfinate and other thiosulfinates the pongy and tasty side of the garlic.

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  • Kyolic is the only manufacturer of aged garlic, which is a much more effective and scientifically-backed form of garlic than formulas which contain just "allicin" or "alliin" for example.

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