by Kelley Herring
Smell a clove of garlic. Go ahead. Intact, it's completely odorless. Yet with the slightest nick, there's no hiding garlic's pungent and seductive aroma.
You see, most of garlic's power is released when it's crushed. By breaking the cell walls of the "stinking rose", you cause an enzyme called allinase to combine with alliin. This creates a compound called allicin, which is the trademark scent of garlic.
Allicin has been found to reduce inflammation, stimulate phase 2 detoxifying enzymes and act as a natural antibacterial and antifungal agent.
Because allicin is destroyed by heat, the greatest health benefits of garlic come from eating it fresh and uncooked. It is best to crush or press the cloves, then allow the garlic to stand for 5 to 10 minutes to allow the bioactive compounds form.