Allicin is a compound found in garlic that has antibacterial and antifungal properties, but is not stable and has a short shelf life. It is activated when garlic is minced or crushed, but is deactivated by acidic environments and heat. Allicin is used in health supplements, but studies on its effectiveness are divided. The strong flavor of garlic is the result of the conversion of the allicinaise enzyme from the interaction of the chemical allicin.
Allicin is a compound created when garlic is minced or crushed. It is often used in the production of garlic supplements, even though it actually works as an insecticide and a protective measure for garlic in the wild. Although the compound has been found to possess both antibacterial and antifungal properties, studies are divided on how effective it is for treating medical conditions in humans. It is also not a stable compound and will have a relatively short shelf life.
Natural garlic is not a good source of allicin. However, when the garlic bulb is cut or bruised in some way, the enzymes in the garlic start to react and create the compound. This compound is also deactivated by acidic environments such as the stomach and is damaged by heat. Therefore, cooking with crushed or minced garlic will not allow the user to receive any health benefits of these types from the allicin content of cooked garlic. It is also not very stable, even in liquid form, and has a short shelf life.
Despite its short shelf life, allicin is used to make many health supplements. It is said to be able to help cure colds, boost immunity, and reduce a person’s risk of stroke. It has also been shown to have antibacterial and antifungal properties under laboratory conditions. Studies on the effectiveness of allicin supplements are divided, with some showing garlic supplements are actually very helpful and others showing the claims are overstated. Many studies done on this compound have been done in animals, so the results may not be replicable in humans.
One aspect of allicin production that is important to kitchen preparation is the strong flavor that is activated when garlic is minced or crushed. The familiar flavor is the result of the conversion of the allicinaise enzyme from the interaction of the chemical allicin in the process. While allicin’s medicinal properties don’t stand up to cooking, the flavor created by this chemical reaction in the garlic compound remains.
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