Illicin

Illicin is a naturally occurring organosulfur compound found in garlic (Allium sativum). It is one of the primary active components responsible for the characteristic pungent smell and many of the purported health benefits associated with garlic consumption. Illicin is not present in intact garlic cloves; instead, it is formed when garlic is crushed, chopped, or chewed. This process breaks down a precursor compound called alliin, which is converted into ilicin by an enzyme named alliinase.

The formation of ilicin is a rapid enzymatic reaction. Once formed, ilicin is relatively unstable and quickly breaks down into other sulfur-containing compounds, such as diallyl disulfide and allyl methyl sulfide. These breakdown products are also believed to contribute to garlic's aroma and medicinal properties. Research into ilicin and its derivatives suggests a range of potential biological activities, including antioxidant, antimicrobial, and cardiovascular effects. However, it's important to note that much of the scientific understanding of ilicin's precise mechanisms and efficacy is still under investigation, and human studies are often complex due to the variety of compounds present in garlic and variations in preparation methods.