What is allicin?
Allicin is a highly unstable, odorous compound generated when fresh raw garlic is crushed.6 An enzyme, alliinase, combines with a compound called alliin in the raw garlic to generate allicin.6 Topically, allicin has been shown to kill bacteria and a whole array of organisms, however, in living bodies it changes into other compounds quickly and loses much of its anti-microbial activity. It receives most of the attention in regards to garlic chemistry due to its characteristic odor, though there are more than 70 different sulfur containing compounds in garlic which may have therapeutic value, not to mention the various non-sulfur compounds in garlic, such as saponins and fructanes, which are often neglected.
Allicin is the predominant thiosulfinate in garlic (Allium sativum). Allicin is the chemical responsible for the typical and offensive odour of garlic. Allicin is garlic’s defence mechanism against attacks by pests. When the garlic plant is attacked or injured it produces allicin by an enzymatic reaction. The enzyme alliinase, converts the chemical alliin to allicin, which is toxic to insects and micro-organisms. The antimicrobial effect of allicin is due to its chemical reaction with thiol groups of various enzymes. The incidence of gastric ulcers is lower in populations with high garlic intake. Studies have confirmed that allicin has inhibitory activity on Helicobacter pylori, a bacteria responsible for the development of gastric ulcers.
