A sulfur-containing compound found in garlic that forms when garlic cells are crushed, responsible for garlic's pungent smell and many of its health properties.
From Latin 'allium' (garlic) + chemical suffix '-in.' The compound was discovered in the early 20th century and named to reflect its source.
Allicin only exists for a few seconds in freshly crushed garlic before it breaks down—so the strongest garlic smell is actually a form of molecular self-destruction, a chemical defense that kills itself.
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