Allicin (Allicin) is an organic sulfur compound extracted from the bulbs (garlic heads) of the Allium species of the Allium family. It is also found in onions and other Allium species. Its scientific name is 2 Allyl thiosulfinate, chemical formula is C6H10OS2. The solid agent is a white to light yellow fluid powder, and the liquid agent is a light yellow to brown volatile oily liquid with a strong garlic smell. It decomposes during distillation and forms an oily precipitate when the aqueous solution is placed. Insoluble in glycerin, propylene glycol, etc., and can be mixed with ethanol, chloroform, ether, and benzene. Unstable to bases and stable to acids. The solution loses its effectiveness quickly when exposed to heat. Allicin has a strong antibacterial effect and can inhibit a variety of Gram-positive cocci and Gram-negative bacilli at very low concentrations. It also has inhibitory effects on molds, viruses, protozoa, pinworms, etc. It has obvious inhibitory effect on Escherichia coli and Shigella dysenteriae. It is used as insecticide and fungicide in agriculture, and also used in feed, food and medicine.

The main functions of allicin include anti-inflammatory, bacteriostatic, antiviral and anti-cancer therapeutic drugs, and it is widely used. Regular consumption of garlic can prevent colds and regulate the body's immunity. Patients with high blood pressure and hyperlipidemia use this drug to regulate blood lipids, soften blood vessels, lower blood pressure and other auxiliary therapeutic effects. It is often soaked in soy sauce with garlic or boiled with salt and sesame oil for half an hour before eating. Allicin is a pharmaceutical preparation that needs to be used according to the patient's condition and under the guidance of a doctor.