Allicin (diallylthiosulfinate) is a sulfur-containing compound from the group of sulphides, that is responsible for the smell and taste of garlic. It is produced upon the interaction of alliin with the enzyme alliinase.
Like quercetin, phenolic acids and other secondary metabolites (organic compounds in plants), allicin is one of the antimicrobial agents in food. 1 mg allicin corresponds to the antimicrobial effects of 15 IU penicillin (10 micrograms penicillin).
Allicin seems reduce the oxidation of LDL-cholesterol and thus may protect against cardiovascular diseases.
Books on Amazon
- Allicin - The Heart of Garlic
- Molecular Gastronomy: Exploring the Science of Flavor
- The Garlic Lovers' Cookbook
- Food Chemistry