Allicin

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Allicin is a sulfur-containing compound formed in garlic when an intact clove of garlic is crushed.

Intact garlic is completely odorless. Yet 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.

Health Benefits of Allicin

Allicin has been found to reduce inflammation, stimulate phase 2 detoxifying enzymes (including glutathione) 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.

 

Allicin - Found in:

Garlic,
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References 
Tapiero H, Townsend DM, Tew KD. Organosulfur compounds from alliaceae in the prevention of human pathologies. Biomed Pharmacother. 2004;58(3):183-193. Lawson LD, Wang ZJ. Allicin and allicin-derived garlic compounds increase breath acetone through allyl methyl sulfide: use in measuring allicin bioavailability. J Agric Food Chem. 2005;53(6):1974-1983. Ali M, Thomson M, Afzal M. Garlic and onions: their effect on eicosanoid metabolism and its clinical relevance. Prostaglandins Leukot Essent Fatty Acids. 2000;62(2):55-73. Dirsch VM, Kiemer AK, Wagner H, Vollmar AM. Effect of allicin and ajoene, two compounds of garlic, on inducible nitric oxide synthase. Atherosclerosis. 1998;139(2):333-339. Kim KM, Chun SB, Koo MS, et al. Differential regulation of NO availability from macrophages and endothelial cells by the garlic component S-allyl cysteine. Free Radic Biol Med. 2001;30(7):747-756. Chang HP, Huang SY, Chen YH. Modulation of cytokine secretion by garlic oil derivatives is associated with suppressed nitric oxide production in stimulated macrophages. J Agric Food Chem. 2005;53(7):2530-2534. Keiss HP, Dirsch VM, Hartung T, et al. Garlic (Allium sativum L.) modulates cytokine expression in lipopolysaccharide-activated human blood thereby inhibiting NF-kappaB activity. J Nutr. 2003;133(7):2171-2175. Song K, Milner JA. The influence of heating on the anticancer properties of garlic. J Nutr. 2001;131(3s):1054S-1057S. Tapiero H, Townsend DM, Tew KD. Organosulfur compounds from alliaceae in the prevention of human pathologies. Biomed Pharmacother. 2004;58(3):183-193. Lawson LD, Wang ZJ. Allicin and allicin-derived garlic compounds increase breath acetone through allyl methyl sulfide: use in measuring allicin bioavailability. J Agric Food Chem. 2005;53(6):1974-1983. Ali M, Thomson M, Afzal M. Garlic and onions: their effect on eicosanoid metabolism and its clinical relevance. Prostaglandins Leukot Essent Fatty.

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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