Activity of Allicin

Allicin is an enzyme produced from crushed or broken garlic. It has immune-boosting and antifungal benefits, and is sometimes known as "mother nature's insecticide." Allicin is available in the form of a colorless liquid and is said to decrease blood pressure and inflammation, as well as have antibacterial properties.

Where It Comes From

• When raw garlic is crushed or otherwise injured, an enzymatic reaction occurs which produces allicin. The alliinase enzyme found in a separate part of the garlic then combines with another compound, allium. This combination forms allicin.

Possible Health Benefits

• Allicin has been shown to maintain proper lipoprotein balance, decrease blood pressure and have anti-inflammatory effects. Allicin may also function as an antioxidant. Although animal studies have shown that the use of allicin helped reduce atherosclerosis, the same effect was not found on humans.

Antibacterial Properties

• Allicin has shown promising results in treating bacterial infections. A water-based extract of allicin was shown to be effective against methicillin-resistant staphylococcus aureus, which can cause several infections in humans. The hydrogen in the water bonded to the allicin, making it more stable and effective.