alisin

Allicin is a sulfur-containing compound produced by garlic (Allium sativum) when it is crushed, chopped, or chewed. It is formed from the amino acid alliin through the action of an enzyme called alliinase, which is released when the garlic tissue is damaged. Allicin is unstable and quickly breaks down into other sulfur compounds. It is responsible for the characteristic pungent odor and flavor of fresh garlic.

Historically and in traditional medicine, garlic, and by extension allicin, has been used for a wide range of health conditions. Modern research has investigated its potential health benefits, with many studies focusing on its antioxidant, antimicrobial, and cardiovascular effects. In vitro studies have shown that allicin and its derivatives can inhibit the growth of various bacteria, fungi, and viruses. There is also evidence suggesting it may help lower cholesterol levels and blood pressure, though more extensive human trials are needed to confirm these effects.

Allicin is not typically found in significant amounts in cooked garlic, as heat denatures the alliinase enzyme, preventing its formation. Therefore, to obtain the most allicin, garlic is best consumed raw. Supplements containing garlic extract aim to preserve or concentrate allicin or its stable derivatives. The scientific understanding of allicin's precise mechanisms of action and its full range of therapeutic potential is still evolving.