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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What Is Allicin?
Allicin is the most powerful medicinal compound derived from garlic and provides
the greatest reputed health benefits.
Allicin does
not occur in "ordinary" garlic, it is produced when garlic is finely
chopped or crushed. The finer the chopping and the more intensive the crushing,
the more allicin is generated and the stronger the medicinal effect.
The technically minded might be interested in
the chemistry of allicin.
As well as having antibiotic properties, allicin is an excellent anti-fungal and
garlic preparations have been used in folk medicine to treat skin infections such as athlete's foot. Be cautious:
too much contact with crushed garlic can result in skin blistering.
You should also be aware that a few people are allergic
to garlic. Garlic is powerful and needs to be treated with respect - see the warnings page.
Allicin starts to degrade immediately after it is produced, so its medical
effectiveness decreases over time. Cooking speeds up this degradation
and microwaving appears to destroy allicin totally and eliminate any health benefits.
So for the most powerful
medicinal effect, crush a little raw garlic and combine with the cooked
food shortly before serving. Don't overdo it - too much can produce irritation of and
possibly even damage to the digestive tract. Remember too that raw, crushed garlic also has the
most powerful flavour!
Before taking garlic or any other supplement, consult your doctor.
See also: Diallyl Sulphides
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.
You should always discuss medical matters with your doctor.
Please read the site terms of use.
| 