“…Allicin, a compound that is generated when garlic cloves are crushed or cut, has diverse biological activities, including anticancer and anti-inflammatory properties (Bayan, Koulivand & Gorji, 2014;Ginter & Simko, 2010;Lin et al, 2017). Several studies have shown that allicin causes apoptosis or autophagy in several types of cancer cell through the p53 pathway (Chu et al, 2012(Chu et al, , 2013Li, Jing, Ma & Liang, 2018;Oommen, Anti, Srinivas & Karunagaran, 2004;Xiang, Zhao, Zhao & Wang, 2018). By contrast, during in vitro maturation of porcine oocyte, allicin prevents apoptosis by regulating expression of Bcl family genes (Jeong et al, 2017).…”