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allicin
US /'ɔ:laɪsɪn/
・UK /'ɔ:laɪsɪn/
A1 初級
n.名詞大蒜素
A small amount of allicin is present in fresh garlic, but enzymes in the garlic produce more when the cloves are cut or crushed and exposed to water.
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- It contains a natural antibiotic called allicin, which can help prevent blood clots.
它含有一種名為大蒜素的天然抗生素，有助於預防血栓。
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- Garlic contains allicin, a compound that is released when garlic is crushed or chopped.
大蒜含有大蒜素，這種化合物在大蒜搗碎或切碎時會釋放出來。
- Allicin is responsible for garlic's distinctive smell and much of its therapeutic effect.
大蒜的獨特氣味和大部分治療效果都來自大蒜素。
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- Garlic has allicin in it, which can lower cholesterol levels, stop blood clotting, and
大蒜具有大蒜素在裡面，這可以降低 膽固醇水平，停止血液凝固，並
- Heat can separate the allicin, and lessen its nutrition.
熱火能分離大蒜素，並減少 它的營養。
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- When garlic’s structure is damaged, enzymes convert the compound alliin to allicin – which is responsible for garlic’s distinctive smell.
當大蒜的結構被破壞酶將化合物轉換為大蒜素，也就是造成大蒜獨特氣味的原因。
- Allicin is then broken down into the four compounds that were just mentioned.
大蒜素之後便分解成我們剛剛所提到的四種化合物。
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- and garlic contains a compound called allicin which is a natural antiviral, natural antibacterial and antifungal.
而大蒜內含一種叫大蒜素的化合物，是天然抗病毒素、天然抗菌劑以及天然抗真菌劑。
