Garlic Allicin

About Garlic Allicin

Allicin is a sulfur containing compound, a thiosulfinate, that gives freshly crushed garlic, Allium sativum, its characteristic pungent aroma. Intact garlic cloves contain the odorless amino acid derivative alliin and the enzyme alliinase in separate compartments; when the tissue is crushed or chopped, the enzyme converts alliin into allicin. Allicin was first isolated in 1944 by Chester Cavallito. It is unstable and rapidly transforms into other organosulfur compounds such as diallyl disulfide and ajoene, while aged garlic extract is rich in S allyl cysteine. Garlic has been used in food and folk medicine since antiquity. Modern research has examined garlic preparations for blood pressure and cholesterol, with modest effects and variable trial quality. Allicin shows broad antimicrobial activity in laboratory studies, but clinical evidence for treating infections, including the common cold, is limited. Side effects include breath odor and heartburn. Garlic has antiplatelet effects that can add to the action of anticoagulant medicines and may increase bleeding risk around surgery.