Mixture of mainly diallyldisulfide and diallyl trisulfide. Allicin is naturally formed by the action of the enzyme allicinase on alliin when the tissue of the garlic bulb is disrupted. Allicin shows antibacterial activity. Synonyms: 2-Propene-1-sulfinoth
Molecular Weight:
162.28
Purity:
97%
Form:
Yellow liquid
CAS Number:
[539-86-6]
* VAT and and shipping costs not included. Errors and price changes excepted