allicin

Latin allium (“garlic”) +‎ -cin (“produced by bacteria”, modeled after -mycin, -cin).

• IPA^(key): /ˈælɪsən/
• Homophone: Allison

allicin (countable and uncountable, plural allicins)

1. (organic chemistry) An organic compound, diallyl thiosulfinate, obtained from garlic, with a variety of medicinal and antibacterial properties.
   • 2009 August 26, Susan Sampson, “Touring Ontario's West Coast”, in Toronto Star‎:

     The "neck" is not soft and braidable, the cloves are big and fat, there's a round basal plate at the root, and the content of allicin (a healthful compound) is five times that of offshore garlic, Rowe boasts.

• (sulfur compounds from garlic): ajoene

• allin

• allicin on Wikipedia.Wikipedia

• lilacin