| A recent analysis of commercial products found wide variation in the active ingredient, allicin. |
| Fresh garlic contains several compounds, the most important of which is allicin. |
| 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. |
| 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. |
| Another is to release the volatile substance allicin, which irritates the eyes. |
| 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. |
