Naked Science Forum

Life Sciences => Physiology & Medicine => Topic started by: thedoc on 13/10/2016 17:23:01

Title: Is the allicin in garlic good for you?
Post by: thedoc on 13/10/2016 17:23:01

James Fairlamb asked the Naked Scientists:
   It's a question about allicin in garlic.
We are told that this is the active ingredient in onions and garlic that do us good! Is this true?
I have heard differing opinions in using garlic.
One theory is to cut/crush the clove and use it immediately because contact with the air diminishes the amount of allicin.
The other theory that I've heard is, to increase the amount of allicin, cut/crush the garlic and leave it to air, as thus will increase the beneficial amount of allicin.
Is there any truth here.
Is this a question that 5livescience would consider?
What do you think?

Title: Re: Is the allicin in garlic good for you?
Post by: smart on 20/03/2017 21:45:16

Allicin is a potent antimicrobial, antihypertensive, and cardioprotective compound. Allicin is also an antioxidant.

See:

https://www.ncbi.nlm.nih.gov/pubmed/10594976 (https://www.ncbi.nlm.nih.gov/pubmed/10594976)
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5136635/ (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5136635/)