Allicin is naturally formed by the action of the enzyme allicinase on alliin when the tissue of the garlic bulb is disrupted. Allicin shows antibacterial activity.
References
PubChem Literature
From Data Sources
• Mayeux, P.R., et al.: Agents Actions, 25, 182 (1977)
• Freeman, F., et al.: J. Agric. Food Chem., 43, 2332 (1977)