L<nowiki>'</nowiki>'''ajoene''' è un [[composto chimico]] derivato nell<nowiki>'</nowiki>''[[Allium sativum|aglio]]'' isolato per la prima volta in laboratorio nel [[1984]]<ref>{{cite journal | doi=10.1021/ja00338a049| year=1984|author=Block E, Ahmad S, Jain MK, Crecely R, Apitz-Castro R, Cruz MR |title=(''E'',''Z'')-Ajoene: A potent antithrombotic agent from garlic| |journal=[[Journal of the American Chemical Society]]|volume=106|pages=8295–8296}}</ref><ref>{{cite journal | author=Block, Eric | title= The chemistry of garlic and onions | journal=[[Scientific American]] | volume=252 | issue=March | year=1985 | pages=114–119 | doi=10.1038/scientificamerican0385-114 | pmid = 3975593 }}</ref><ref>{{cite journal | doi=10.1021/ja00282a033| year=1986|author=Block E, Ahmad S, Catalfamo JL, Jain MK, Apitz-Castro R |title=The chemistry of alkyl thiosulfinate esters. 9. Antithrombotic organosulfur compounds from garlic: structural, mechanistic, and synthetic studies| |journal=[[Journal of the American Chemical Society]]|volume=108|pages=7045–7055}}</ref><ref>{{cite book | author=Block, Eric | title=Garlic and Other Alliums: The Lore and the Science | publisher=[[Royal Society of Chemistry]] | year=2010 | isbn=978-0-85404-190-9}}</ref>.
