noun[mass noun] Chemistry
A pungent oily liquid with antibacterial properties, present in garlic.
- Chemical formula: (C3H5S)2O.
- A small amount of allicin is present in fresh garlic, but enzymes in the garlic produce more when the cloves are cut or crushed and exposed to water.
- Since allicin also gives garlic its pungent aroma, by releasing it you are also ensuring that that whoever eats it will have that smell to reckon with.
- While the exact role of garlic in the preventive process is undetermined, it is believed that when garlic is crushed it forms allicin, which gives garlic its smell.
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Line breaks: al¦li|cin
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