What is allicin?

Allicin is a compound that is created when garlic is chopped or crushed. It is often used in the production of garlic accessories, although it actually works as insecticides and protective measures for garlic in nature. Although it has been found that the compound has antibacterial and antifungal properties, studies are divided into how effective it is for the treatment of health conditions in humans. It is also not a stable compound and will have a relatively short life.

garlic in its natural state is not a good source of allicin. However, when the garlic bulb is in some way cut or bruised, enzymes in garlic begin to react and create a compound. This compound is also deactivated by an acidic environment such as the stomach and is damaged by heat. Cooking with crushed or ground garlic therefore does not allow the user to obtain any health benefits of these types of allicin content in boiled garlic. It is also not too stable, even in liquid form and short life.

Despite its short durability, Allicin is used to produce many health supplements. It is said to be able to help cure colds, increase immunity and reduce the risk of a person's strokes. It has also been shown to have antibacterial and antifungal properties in laboratory conditions. Studies on the effectiveness of allicin supplements are divided, some show that garlic supplements are in fact very useful and others show that the demands are overvalued. Many studies performed on this compound are performed on animals, so the results may not be replicated in humans.

One aspect of allicin production, which is important for the preparation of the kitchen, is a strong taste that is activated when garlic is chopped or crushed. The known taste is the result of the conversion of the enzyme allicinaise interaction of chemical allicin in this process. While the Medicinal Properties of Allicin does not hold cooking, the flavor created by this chemical reaction in the mergerThey remain garlic.