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(±)-L-Alliin is a sulfur-containing amino acid that is converted to allicin by alliinase. Constituent of garlic (Alliumsativum). Rac-Alliin has shown notable preventive effects on cardiac marker enzymes and lipids in isoproterenol-induced myocardial injury
A 1664 (OTTO) (±)-L-Alliin, ≥90% Cas 17795-26-5 - used in nutrient broth No. 2 (NB2) for determining the concentrations of garlic-derived products active against Clostridium jejuni.