• • • • Support heart, and bones health [2,3]
      • Reduce inflammation in the brain and digestive system [3]
      • Prevent skin, and kidneys from infection [3]
      • Enhance immune systems functioning [3]
        

Allicin is a chemical that can help reduce swelling and prevent free radicals, which can destroy your body's cells and tissues and cause disease. Garlic's distinctive taste and aroma are due to this chemical, which is one of the main active components.
Fresh garlic contains the chemical alliin. When the clove is diced or crushed, an enzyme called alliinase is triggered. Alliin is converted to allicin by this enzyme. Pure allicin is only stable for a short period in freshly crushed or chopped garlic. However, after crushing or cutting garlic, allowing it to sit for 10 minutes may help enhance levels.
To help sustain the compound's benefits, it's often added to dietary supplements. Allicin is a reactive sulphur species (RSS) since it is a thiosulfinate. It undergoes a redox interaction with thiol groups in glutathione and proteins, which is assumed to be necessary for its biological activity.

In microbial, plant, and human cells, allicin is physiologically active. Allicin can limit the multiplication of bacteria and fungi, as well as kill antibiotic-resistant strains like methicillin-resistant Staphylococcus aureus, in a dose-dependent manner (MRSA).

Furthermore, allicin causes cell death and suppresses cell multiplication in mammalian cell lines, including cancer cells. Allicin suppresses seed germination and root development in plants.

Allicin's actions are thought to be mediated via redox-dependent pathways. Allicin possesses several health-promoting qualities at sub-lethal amounts, including cholesterol- and blood-pressure-lowering actions that are beneficial to the cardiovascular system [1].