About this page: Data is drawn from Nutriofia's structured database of published sources (CoFID, USDA, and published analytical literature). The coverage bar shows what percentage of our 1133 foods have been measured for Allicin (diallyl thiosulfinate). This is a research tool — nothing here constitutes medical advice.

About Allicin (diallyl thiosulfinate)

Organosulphur

Allicin is the main bioactive compound produced when garlic is crushed or chopped. It is responsible for garlic's characteristic smell and most of its antimicrobial and cardiovascular properties. Allicin is unstable and degrades quickly during cooking.

⚠️ Too little

No deficiency disease; not an essential nutrient.

🚫 Too much

No adverse effects from dietary intakes. High-dose garlic supplements may increase bleeding risk and interact with anticoagulant medications.

Sources: NIH ODS
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No data yet in database

None of the 1133 foods in the Nutriofia database currently have a recorded value for Allicin (diallyl thiosulfinate). This is a data gap to fill from published sources (USDA, CoFID, and analytical literature).

Data sources: Standard nutrients: McCance & Widdowson's Composition of Foods Integrated Dataset (CoFID), Public Health England. Phytochemical data: USDA Flavonoid Database Release 3.3 (2018) and published analytical literature as noted. EU Nutrient Reference Values: Regulation (EU) No 1169/2011 (Annex XIII). All values per 100g fresh weight unless stated. Nothing here constitutes medical advice. Nutriofia database · Argarth Collective Ltd · Company No. 16864945.