Allicin

Allicin is an organic compound obtained from garlic. Allicin is the key ingredient responsible for the broad-spectrum of anti-bacterial activity in garlic. Research also showed that allicin is responsible for lipid-lowering, anti-blood coagulation, anti-hypertension, anti-cancer, antioxidant and anti-microbial effects.

Interestingly, allicin is not found in fresh garlic. Fresh garlic contains allinase and alliin, which are contained in different parts of the plant. This is designed as a defense mechanism against pathogens in the soil. When the cloves are attacked by pathogens, the membranes of these compartments are destroyed and within 10 seconds, the alliin is converted into allicin.

Apart from garlic, allicin may also be found in onions, scallions, leeks, and shallots.