Allicin

Definition

A volatile organosulfur compound produced when garlic cells are broken, responsible for its characteristic odor and antimicrobial properties.

How it works

Allicin is formed by enzymatic reaction when garlic is cut, crushed or chewed. This sulfur compound degrades quickly at heat, which explains why raw garlic presents superior nutritional benefits to cooked garlic. It has recognized scientifically antimicrobial, antifungal and antiviral properties. Allicin also acts as a powerful antioxidant and anti-inflammatory in the body.

Role

Natural antimicrobial agent, antioxidant and anti-inflammatory agent in the body.

Examples

• Crushed raw garlic
• Freshly minced garlic
• Desodorized garlic supplements
• Fresh garlic juice

Recommendations

Consume raw or slightly heated garlic to preserve allicin and its benefits. Crush or chop garlic a few minutes before consumption to activate the enzymatic reaction. Regularly incorporate garlic into your diet to benefit from its immunostimulatory properties.

Key takeaway

Raw garlic allicin offers optimal antimicrobial and antioxidant properties when consumed promptly after cell rupture.

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