Allicin

Allicin is a sulfur-containing compound found in garlic, and it is responsible for the plant’s characteristic strong smell and taste. It is formed when garlic cloves are crushed, chopped, or chewed, as the mechanical action causes the release of the enzyme alliinase, which then converts the compound alliin into allicin.

Allicin is known for its potential health benefits due to its antioxidant, antimicrobial, and anti-inflammatory properties. Research suggests that it may help lower blood pressure, reduce cholesterol levels, and support cardiovascular health. Additionally, allicin has been shown to possess antibacterial, antiviral, and antifungal properties, which may help in fighting various infections.

It is important to note that the amount of allicin in garlic can vary depending on factors like the garlic variety, growing conditions, and preparation methods. To maximize the potential benefits of allicin, it is often recommended to consume raw or lightly cooked garlic, as high heat can destroy the alliinase enzyme and reduce the formation of allicin.