Allicin is an
organosulfur compound obtained from
garlic, a species in the family
Alliaceae. It was first isolated and studied in the laboratory by Chester J. Cavallito and John Hays Bailey in 1944. This colorless liquid has a distinctively pungent smell. This compound exhibits
antibacterial and
anti-fungal properties. Allicin is garlic's defense mechanism against attacks by pests.