释义 |
allicin /ˈalɪsɪn /noun [mass noun] ChemistryA pungent oily liquid with antibacterial properties, present in garlic.- Chemical formula: (C3H5S)2O.
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.
- 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.
Origin1940s: from Latin allium 'garlic' + -in1. |