allicin

Allicin is an organosulfur compound and the principal bioactive molecule formed when garlic (Allium sativum) is crushed or chopped. It is produced enzymatically from alliin by alliinase and is responsible for the characteristic odor of fresh garlic[5][4]. Allicin exhibits a broad range of biological activities, including antimicrobial (bactericidal and fungicidal), antioxidant, anti-inflammatory, cholesterol-lowering, blood pressure-lowering, and potential anticancer effects[1][3]. Its mechanism of action primarily involves redox-dependent interactions with thiol groups in proteins and glutathione within cells[3], as well as direct reactivity with cellular membranes due to its high permeability[6]. Allicin has been studied in investigational settings for conditions such as follicular lymphoma but is not an approved pharmaceutical drug; it is mainly available as a dietary supplement ingredient in various formulations such as tablets or capsules[2][1].

Other names

diallylthiosulfinateallyl thiosulfinate