boiling it in water and distilling the oils. He called the liquid "allyl" (from Allium sativum, garlic's botanical name). One hundred years later, Chester J. Cavallito in Rensselaer, N.Y., soaked garlic in ethyl alcohol and came up with a colorless, smelly liquid called allicin. Fur- ther experiments showed that allicin killed certain fungi and bacte- ria, sometimes faster than penicillin.
The WilsonQuarterlyIAutumn 1985
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