Garlic has been used as an herbal medicine for centuries. In fact, its medicinal uses out-date its culinary use. Throughout much of that time, its mechanism has not been clearly understood.
For a number of years, the molecule allicin has been pinpointed as a molecule providing a number of health benefits. In late 2007 researchers found that the decomposition of allicin cause the dilation and relaxation of blood vessels, increasing the blood flow to the heart. However, the mechanism behind garlic's power as an antioxidant has remained somewhat of a mystery. New research has changed that and provided a better understanding of what turns out to be an exceptionally powerful antioxidant.1
When a clove of garlic is crushed, the compound allicin is formed. Allicin is not present in garlic until the clove tissue is physically damaged; it is the result of two enzymes coming into contact with each other. Using a synthetically-derived allicin compound in carefully controlled series of trials, Canadian researchers were able to determine that allicin rapidly breaks down into sulfenic acid compounds. These sulfenic acids react almost instantly with peroxyl-radical groups, exceptionally powerful oxidating compounds that form in the body due to a number regular processes. The researchers singled out one sulfenic acid compound, 2-propenesulfenic acid, as likely to be the most active of the compounds. The researchers stated "sulfenic acids are very probably the most potent of all peroxyl-radical-trapping antioxidants." Indicating that garlic and its close relatives, onions and leeks, may provide a significant health benefit.
Allicin can be damaged by the heat of cooking and the acidity of the stomach. To get the most from fresh garlic, crush the garlic and allow it to set for about 5 minutes before introducing it to heat or ingesting it. This will allow the allicin to form and begin to decompose in to the sulfenic acids. Due to the sensitive nature of the allicin compound, it is believed that raw garlic is more beneficial than cooked.
Our GarlicHealth™ odorless garlic tablets are enteric coated to ensure that the allicin compounds can pass through the stomach without being destroyed by stomach acid. Learn more about the benefits of garlic and our GarlicHealth supplement here.
1. Vaidya, V., K. U. Ingold, et al. (2009). "Garlic: source of the ultimate antioxidants--sulfenic acids." Angew Chem Int Ed Engl 48(1): 157-60.
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