One of the mysteries of the English language finally explained.
A pungent oily liquid with antibacterial properties, present in garlic.
Chemical formula: (C₃H₅S)₂O
- ‘While the exact role of garlic in the preventive process is undetermined, it is believed that when garlic is crushed it forms allicin, which gives garlic its smell.’
- ‘A small amount of allicin is present in fresh garlic, but enzymes in the garlic produce more when the cloves are cut or crushed and exposed to water.’
- ‘A recent analysis of commercial products found wide variation in the active ingredient, allicin.’
- ‘White foods like onions, garlic, chives, and leeks contain the photochemical allicin, which is being studied for its ability to lower cholesterol and blood pressure and increase the body's ability to fight infections.’
- ‘Since allicin also gives garlic its pungent aroma, by releasing it you are also ensuring that that whoever eats it will have that smell to reckon with.’
1940s: from Latin allium ‘garlic’ + -in.
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