Alicin

Allicin (diallyl thiosulfinate) is a bioactive organosulfur compound, not a macronutrient or micronutrient itself, but a secondary metabolite formed enzymatically when garlic tissue is damaged. It is not a source of calories, protein, fat, or fiber. Molecular formula: C6H10OS2; molecular weight: 162.27 g/mol. Allicin is the primary thiosulfinate in freshly crushed garlic, typically yielding approximately 2.5–4.5 mg of allicin per gram of fresh garlic under optimal conditions, though actual yield depends heavily on crushing method, temperature, and pH. It is highly unstable and begins degrading within minutes to hours at room temperature, converting into secondary organosulfur compounds including diallyl disulfide (DADS), diallyl trisulfide (DATS), ajoene, and vinyldithiins. Bioavailability is a significant concern: allicin is rapidly metabolized in the gut and bloodstream, making systemic detection in its intact form difficult; most commercial garlic supplements deliver allicin precursors (alliin) rather than allicin itself. No significant vitamins, minerals, or macronutrients are attributed to allicin as an isolated compound. Its biological activity is primarily driven by its high reactivity with thiol-containing proteins and enzymes via cysteine modification.