1. Plural of allicin; sulfur-containing compounds produced in garlic when its cells are crushed or damaged, known for their pungent odor and potential health benefits.
Usage: chemistry; biochemistry; typically used in scientific or nutritional contexts

Examples

• Allicins are released when you chop or crush fresh garlic cloves.
• The health benefits of garlic are often attributed to its allicins content.
• Cooking garlic can reduce the amount of allicins produced during preparation.
• Researchers have studied allicins for their potential antimicrobial properties.
• Raw garlic contains higher levels of allicins than cooked garlic.