: being or containing the unsaturated monovalent radical CH2CHCH2−
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According to the Academy of General Dentistry, the allyl methyl sulfide in coffee, onions and garlic can stay in your bloodstream and be expelled via your breath up to 72 hours after consumption.—Sandee Lamotte, CNN, 5 May 2020
Word History
Etymology
International Scientific Vocabulary, from Latin allium garlic
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