Alliin (S-allyl-L-cysteine sulfoxide) is a naturally occurring sulfoxide compound found in fresh garlic bulbs (Allium sativum). It is extracted through low-temperature aqueous processing to preserve its bioactivity.
Upon enzymatic conversion by alliinase, alliin produces allicin, the compound responsible for garlic's characteristic biological effects. Alliin demonstrates cardiovascular protective, antimicrobial, and antioxidant properties. It is commercially used in standardized garlic supplements, functional foods, and pharmaceutical preparations.
