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The major active component of garlic.
allicin/al·li·cin/ (al´ĭ-sin) an oily substance, extracted from garlic, which has antibacterial activity.
Etymology: Allium, the genus of garlic
an oily substance extracted from garlic, having antibacterial activity.
allicinA low-molecular-weight phytochemical with documented antimicrobial (antibacterial and antifungal), anti-thrombotic and allegedly anti-cancerous activity, which is present in garlic oil; allicin is regarded as a nutriceutical—a food component that may prevent or mitigate disease—which may decrease blood pressure and the risk of atherosclerosis.
Garlic, leeks, onions.
n an active ingredient in garlic, thought to lower blood pressure.