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An organic sulfur component known as allicin or garlic extract powder is derived from the garlic heads, or bulbs, of the Allium plant, which belongs to the Allium family. Onions and other allium plants also contain it. Dialyl sulfinic acid is the scientific term for it. The chemical formula for an acid ester is C6H10OS2. The liquid agent, which breaks down during distillation and forms an oily precipitate in the aqueous solution, is a light yellow to brown volatile oily liquid with a strong garlic odor. The solid agent is a white to light yellow fluid powder. It is soluble in ether, benzene, chloroform, glycerin, and propylene glycol, among other solvents. In contrast to acid, it is stable against alkali. Heat causes the solution to soon lose its efficacy. Allicin possesses potent antimicrobial properties. It also has an inhibitory impact on molds, viruses, protozoa, and pinworms. At extremely low doses, it can inhibit a variety of Gram-positive cocci and Gram-negative bacilli. Its inhibiting impact on Shigella and Escherichia coli is evident.
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