Allicin

Active sulphur compound produced when garlic is crushed or chopped, through the action of the alliinase enzyme on alliin. Responsible for the characteristic smell and the antimicrobial, cardiovascular and anti-inflammatory properties of garlic. Fat-soluble: absorption is improved in the presence of fats. Unstable: degrades rapidly under heat. Consume garlic crushed raw or added at the end of cooking.