Definition of allicin in English:

allicin

noun ˈalɪsɪnˈaləsən

mass nounChemistry

A pungent oily liquid with antibacterial properties, present in garlic.
Chemical formula: (C₃H₅S)₂O
Example sentencesExamples
- 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.
- White foods like onions, garlic, chives, and leeks contain the photochemical allicin, which is being studied for its ability to lower cholesterol and blood pressure and increase the body's ability to fight infections.
- A recent analysis of commercial products found wide variation in the active ingredient, allicin.
- 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.

Origin

1940s: from Latin allium 'garlic' + -in¹.

Definition of allicin in US English:

allicin

nounˈaləsən

Chemistry

A pungent oily liquid with antibacterial properties, present in garlic.
Chemical formula: (C₃H₅S)₂O
Example sentencesExamples
- 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.
- A recent analysis of commercial products found wide variation in the active ingredient, allicin.
- 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.
- White foods like onions, garlic, chives, and leeks contain the photochemical allicin, which is being studied for its ability to lower cholesterol and blood pressure and increase the body's ability to fight infections.

Origin

1940s: from Latin allium ‘garlic’ + -in.

单词	allicin
释义	Definition of allicin in English: allicin noun ˈalɪsɪnˈaləsən mass nounChemistry A pungent oily liquid with antibacterial properties, present in garlic. Chemical formula: (C₃H₅S)₂O Example sentencesExamples 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. White foods like onions, garlic, chives, and leeks contain the photochemical allicin, which is being studied for its ability to lower cholesterol and blood pressure and increase the body's ability to fight infections. A recent analysis of commercial products found wide variation in the active ingredient, allicin. 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. Origin 1940s: from Latin allium 'garlic' + -in¹. Definition of allicin in US English: allicin nounˈaləsən Chemistry A pungent oily liquid with antibacterial properties, present in garlic. Chemical formula: (C₃H₅S)₂O Example sentencesExamples 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. A recent analysis of commercial products found wide variation in the active ingredient, allicin. 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. White foods like onions, garlic, chives, and leeks contain the photochemical allicin, which is being studied for its ability to lower cholesterol and blood pressure and increase the body's ability to fight infections. Origin 1940s: from Latin allium ‘garlic’ + -in.
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