Formed when garlic tissue is crushed and the enzyme alliinase acts on alliin. Allicin is unstable — it degrades within hours and is largely destroyed by immediate heating, which is why preparation is discussed on garlic and allium pages.
1 food, grouped by presence band. Bands are used instead of amounts because compound content swings widely with cultivar, soil, storage and preparation — a single number per food would look more precise than the measurements justify.
One of the compounds this food is characterised by in the literature.