| Fresh garlic contains several compounds, the most important of which is allicin. |
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| A recent analysis of commercial products found wide variation in the active ingredient, allicin. |
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| Another is to release the volatile substance allicin, which irritates the eyes. |
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| Humans would have to eat two cloves of raw garlic a day to obtain the equivalent amount of allicin given to rats in the study. |
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| Allicin is a bioactive compound from garlic with a number of therapeutic effects. |
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| A small amount of allicin is present in fresh garlic, but enzymes in the garlic produce more when the cloves are cut or crushed and exposed to water. |
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| Since allicin also gives garlic its pungent aroma, by releasing it you are also ensuring that that whoever eats it will have that smell to reckon with. |
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| While the exact role of garlic in the preventive process is undetermined, it is believed that when garlic is crushed it forms allicin, which gives garlic its smell. |
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| It has lower concentrations of allicin and cinnamaldehyde than its sister products, Garlic Freeze Dried and Alli-Cinn but contains caprylates as the third component. |
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| Those consumers who object to the acerbic taste of garlic can purchase de-odorized garlic or allicin extract. |
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| The process of cooking garlic removes allicin, thus mellowing its spiciness. |
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| Organosulfur compounds are particularly abundant in Allium vegetables such as garlic and onion with bioactive substances including allicin, allixin, and allylsulfides. |
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| More work is needed to determine how derivative is formed, but it could be generated by dehydration of both sides of the propenyl group of allicin. |
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