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
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.