How stable is allicin?
Because allicin is so unstable, when garlic is cooked, processed in any way, tableted and/or aged the allicin is decomposed into other compounds. (What compounds it turns into depend upon the processing procedure applied to the garlic). According to one study, all allicin disappeared within only 20 hours (less than one day) at room temperature.8 Another study showed that all allicin disappeared from the garlic preparation within only six (6) days.9 This could explain why eight (8) of the top garlic products on the market were actually found to contain no no allicin.
