Alliin is a sulfur-containing amino acid derivative found primarily in garlic (Allium sativum). It is responsible for the characteristic flavor and aroma of garlic. Upon tissue damage, alliin is converted to allicin by the enzyme alliinase, which has antimicrobial and potential health benefits. Alliin itself is known for its antioxidant properties and may contribute to cardiovascular health. It is highly soluble in water, making it bioavailable, and is often studied for its potential therapeutic effects, including anti-inflammatory and cholesterol-lowering properties.