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.
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• Mayeux, P.R., et al.: Agents Actions, 25, 182 (1977)
• Freeman, F., et al.: J. Agric. Food Chem., 43, 2332 (1977)