When garlic is chopped or crushed, allinase enzyme is activated and produce allicin from alliin (present in intact garlic). Alliin is an alpha amino acid that is similar to cysteine. It is the precursor to allicin and other sulfur-containing compounds formed in garlic.
Allicin is a compound that may help ease inflammation and block free radicals, unstable molecules that harm cells and tissues in human body.
Allicin being an organosulfur compound is found to act as a broad spectrum antibiotics having bactericidal effects on both gram-negative and gram-positive bacteria. The antibacterial activity of garlic is widely attributed to allicin. It is known that allicin has sulfhydryl modifying activity and is capable of inhibiting sulfhydryl enzymes.
Allicin promotes hepatoprotection by significantly reducing aspartate transaminase (AST) and alanine transaminase (ALT) levels in the plasma, which are key indicators of liver damage. Allicin reduced fat accumulation, increased glutathione and catalase levels, and decreased microsomal protein cytochrome.
Allicin also may play a role in chronic kidney disease (CKD), reducing hypertension and oxidative stress and improving renal dysfunction.
Allicin in garlic
