| 释义 |
allicin, n. Biochem.|ˈælɪsɪn|
[f. L. allium garlic (mod.L. Allium, genus name) + -c- + -in1.]
An antibacterial substance in garlic which is an oily yellow liquid with the characteristic odour of garlic; S-2-propenyl-2-propene-1-sulphinothioate, (C3H5S)2O .
1944Cavallito & Bailey in Jrnl. Amer. Chem. Soc. LXVI. 1950/1 The garlic antibacterial, hereinafter called allicin, showed a sharp zone of inhibition with the periphery accentuated by a line of heavy growth. 1964W. G. Smith Allergy & Tissue Metabolism v. 66 Enzyme inhibitors which react with sulphydryl or amino groups—iodoacetate, allicin,..and acetic anhydride blocked the release of both histamine and SRS-A. 1990Here's Health Dec. 30/2 (Advt.), The best garlic for you (but not for your breath) is raw garlic. It provides a substance called allicin which has important benefits but is also very smelly. |