Allicin (ALC)

Allicin is an organosulfur compound obtained from garlic, a species in the family Alliaceae. This colorless liquid has a distinctively pungent smell. This compound exhibits antibacterial and anti-fungal properties. Allicin is garlic's defense mechanism against attacks by pests. Allicin has been found to have numerous antimicrobial properties, and has been studied in relation to both its effects and its biochemical interactions. One potential application is in the treatment of methicillin-resistant Staphylococcus aureus (MRSA), an increasingly prevalent concern in hospitals. Allicin features the thiosulfinate functional group, R-S(O)-S-R. The compound is not present in garlic unless tissue damage occurs, and is formed by the action of the enzyme alliinase on alliin. Allicin is chiral but occurs naturally only as a racemate.