allicinn.

Brit.

/ˈalᵻsɪn/, U.S.

/ˈæləsən/

Origin: A borrowing from Latin, combined with an English element. Etymons: Latin allium , -in suffix¹.

Etymology: < classical Latin allium garlic (see allium n.) + -in suffix¹, with insertion of -c- probably after other names of plant-derived chemicals ending in -cin (e.g. salicin n., ricin n.).

Biochemistry.

An antibacterial substance in garlic which is an oily yellow liquid with the characteristic odour of garlic. Allicin is S-2-propenyl-2-propene-1-sulphinothioate. Formula: (C₃H₅S)₂O.

ΘΚΠ

the world > health and disease > healing > medicines or physic > medicines for specific purpose > substances acting on bacteria > [noun] > other antibacterial substances

mandelic acid1844

allicin1944

1944 C. J. Cavallito & J. H. Bailey in Jrnl. Amer. Chem. Soc. 66 1950/1 The garlic antibacterial, hereinafter called allicin, showed a sharp zone of inhibition with the periphery accentuated by a line of heavy growth.

1964 W. 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.

1990 Here'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.

2006 Guardian 3 June (Weekend Suppl.) 71/3 They also offer pungent organosulphur compounds such as allicin, which inhibit the synthesis of cholesterol.

This entry has been updated (OED Third Edition, September 2012; most recently modified version published online December 2021).

单词	allicin
释义	allicinn. Brit. /ˈalᵻsɪn/, U.S. /ˈæləsən/ Origin: A borrowing from Latin, combined with an English element. Etymons: Latin allium , -in suffix¹. Etymology: < classical Latin allium garlic (see allium n.) + -in suffix¹, with insertion of -c- probably after other names of plant-derived chemicals ending in -cin (e.g. salicin n., ricin n.). Biochemistry. An antibacterial substance in garlic which is an oily yellow liquid with the characteristic odour of garlic. Allicin is S-2-propenyl-2-propene-1-sulphinothioate. Formula: (C₃H₅S)₂O. ΘΚΠ the world > health and disease > healing > medicines or physic > medicines for specific purpose > substances acting on bacteria > [noun] > other antibacterial substances mandelic acid1844 allicin1944 1944 C. J. Cavallito & J. H. Bailey in Jrnl. Amer. Chem. Soc. 66 1950/1 The garlic antibacterial, hereinafter called allicin, showed a sharp zone of inhibition with the periphery accentuated by a line of heavy growth. 1964 W. 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. 1990 Here'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. 2006 Guardian 3 June (Weekend Suppl.) 71/3 They also offer pungent organosulphur compounds such as allicin, which inhibit the synthesis of cholesterol. This entry has been updated (OED Third Edition, September 2012; most recently modified version published online December 2021). < n.1944
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