2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Allicin is a chemical compound found mainly in garlic. This is an antibacterial antifungal substance, which, however, is not present in garlic in its natural state when it is powdered, granulated or otherwise processed. Only chopped or crushed garlic has this useful chemical compound.
Allicin is created when two types of chemicals found in garlic - alliin and alines - are mixed in the process of chopping.
Allicin breaks down over time (usually after 2 to 6 days). Destroyed during cooking or in the microwave.
Sources of allicin
As it turned out, garlic in chopped or crushed form is the most powerful source of allicin. Allicin can also be found in specialty stores in the form of a dietary supplement.
The capsules with allicin have a beneficial effect on blood pressure, dilate blood vessels and regulate heart function. Among other things, they stabilize the defenses against viral and infectious diseases. They affect the metabolism.
Benefits of allicin
The antibacterial and antifungal action of garlic are the result of allicin. Particles of it take part in reactions with red blood cells - erythrocytes.
Hydrogen sulfide is formed from this reaction. Allicin is characterized by an unpleasant odor, but it plays a very important role in the interaction between cells.
Allicin is a natural powerful antioxidant that reduces the tension on the walls of erythrocytes and the cells that make up blood vessels. In this way it improves blood circulation. In turn, this process leads to a decrease in blood pressure.
Fresh garlic is very useful, and its smell is both attractive and slightly disturbing. Due to its chemical composition, allicin provides more oxygen for the vitality of the organs. It releases cells from free radicals. Sulfenic acid reacts with them - a product obtained by the decomposition of allicin.
Thanks to allicin, garlic is one of the most powerful liver cleansers. Only a few cloves of garlic are able to activate very important liver enzymes responsible for the rapid processing of harmful substances in the body.
The antibacterial and antifungal properties of garlic are very useful for absorption. To do this, buy fresh garlic, cut it and eat immediately. The finer the garlic, the larger the amount allicin in him.
In the cold season, garlic is one of the most useful foods with which a person can secure immunity to infectious and viral diseases.
And don't forget - to release allicin, crush or finely chop the garlic. Whole garlic cloves will not have the same beneficial properties.
Harms of allicin
Here we will focus on the harm of garlic, as it is the main source of allicin. Although it is so useful, in some situations we cannot rely on allicin obtained from garlic.
Garlic is not suitable in cases of allergies to it. It has blood-thinning properties, so it should not be combined with some anticoagulant drugs.
Combining it with natural blood thinners such as vitamin E and ginkgo biloba should also be used with caution. It should not be consumed after birth, before or after surgery. It is contraindicated in difficult-to-control diabetes and pemphigus.
