allicin


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allicin

(al'i-sin),
The major active component of garlic.

allicin

/al·li·cin/ (al´ĭ-sin) an oily substance, extracted from garlic, which has antibacterial activity.

allicin

[al′i·sin]
Etymology: Allium, the genus of garlic
an oily substance extracted from garlic, having antibacterial activity.

allicin

A 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.
 
Source
Garlic, leeks, onions.

allicin (alˑ·l·sin),

n an active ingredient in garlic, thought to lower blood pressure.
References in periodicals archive ?
Allicin is produced when raw garlic is injured and the vacuolar enzyme alliinase makes contact with allicin's precursor in the cytoplasm, alliin (Harris et al.
The main antimicrobial constituent of garlic has been identified to be allicin, which is formed when the garlic clove is crushed (Ankri and Mirelman, 1999).
If the allicin content isn't listed on the label, find one that is.
Fresh garlic typically contains more of the compound alliin (which converts to allicin when garlic cells are broken up) than supplements do, so try to add more of it to your diet.
Further experiments with hamster cells bearing thermoTRPs revealed that pure allicin opens the calcium channels.
Garlic (Allium sativum) contains allicin, which makes it a a potent antibacterial agent.
For many years, scientists studying allicin have known that it is as toxic as it is pungent.
Contains allicin and quercetin; reduces risk of cancer and heart attack, lowers cholesterol.
The secret is allicin, a pathogen-killing compound found in garlic and onions.
Allicin also lowers cholesterol and blood pressure and increases the body's ability to fight infections.
This indicates there are differences in the concentrations of antibacterial compounds, such as allicin, in various garlic cultivars.
In 1995, when we analyzed nine leading brands of garlic supplements, we found huge differences in the amount of allicin they released.