Allicin, among the most potent organosulfur compounds in onion, is produced when the enzyme allinase reacts with alliin. (supernaturalacnetreatment.com)
When garlic is chopped or crushed, allicin and allinase come together to form the powerful antibacterial agent, which then develops into the greatest fighter of them all, ajoene. (thecandidadiet.com)
Onions are rich in organosulfur compounds like allinase, alliin, diallyl trisulfide and diallyl sulfide. (supernaturalacnetreatment.com)