One of the mysteries of the English language finally explained.
1A substance found in garlic, originally thought to be a glucoside. Now disused.
2An amino acid found in garlic and other species of the genus Allium, which when brought into contact with the enzyme alliinase (e.g. by crushing a garlic clove), is converted to the strong-smelling compound allicin.
Early 20th century; earliest use found in Journal of the Chemical Society.
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