ABSTRACT
Garlic (Allium sativum L.) has been used as a spice and medicine since ancient times. Allicin (thio-2-propene-1-sul‚nic acid S-allyl ester) is the main biologically active component of garlic
(Rabinkov et al., 1998). Its biological activity is attributed to either antioxidant activity or thiol disul‚de exchange. Antioxidant properties of both allicin and its precursor alliin (+S-allyl-l-cysteine sulfoxide) may be demonstrated by the Fenton oxygen-radical generating system.
