This is not a medical site. Information on this page is provided on a
"best efforts" basis for interest only and does not constitute
personal advice.
It is essential that you discuss medical matters with your doctor.
Please read the site terms of use.
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The major medicinal compound obtained from garlic is allicin, a powerful
anti-biotic and anti-fungal.
Allicin does not occur in garlic naturally. Instead, garlic cloves contain
the amino acid alliin (S-allylcysteine sulphoxide):
Chemical Structures
Structure of Alliin
When garlic is crushed or otherwise damaged, the alliin reacts with
the enzyme allinase, also found naturally in garlic. Allinase acts as
a catalyst and results in the transformation of alliin into allicin
(diallyl thiosulphinate):
Structure of Allicin
Allicin begins to break down quickly, expecially if heated. Conversely
its breakdown can be slowed by refrigeration.
When allicin degrades it produces various diallyl
sulphides, the most common
of which is diallyl dishulphide:
Structure of Diallyl Disulphide
Although the diallyl sulphides do not have the strong anti-bacterial and
anti-fungal properties of allicin, they are still believed to have medical
benefits especially as regards circulation and cholesterol.
Garlic Central is not a medical site. Information on this page is provided on a
"best efforts" basis for interest only and does not constitute
personal advice.
Always discuss medical matters with your doctor.
Please read the site terms of use.
| 
