Allicin in garlic

Garlic contains a wide variety of phytochemicals, but most attention has centered on allicin. Allicin is the substance that gives its distinctive aroma and flavor.

Garlic, in fact, does not normally contain allicin. Allicin is a “dormant” compound found in garlic. Allicin is formed when garlic is cut. The sulphur containing amino acid alliin is broken down by enzymes to form allicin. This process produces the familiar aroma associated with garlic.

Allicin is the pungent, hot, stinky stuff that makes garlic special. Allicin is relatively stable if it is kept cool, but starts to degrade when heated. As allicin breaks down, diallyl sulphides are formed.

Allicin has antioxidant properties including the ability to trap the free radicals that cause damage to healthy cells within the body. Allicin also has antiviral activity and has been proven effective against many common viruses, including herpes and influenza.
Allicin in garlic