What is Allicin?

According to the National Institute of Health (NIH), “Allicin is an active ingredient of garlic that has antibacterial, antifungal, antiviral, and antiprotozoal activity.”

Parasitol Res.  2014 Jan;113(1):275-83. doi: 10.1007/s00436-013-3654-2. Epub 2013 Oct 31.  www.ncbi.nlm.nih.gov/pubmed/24173810

NIH further reports that allicin, “exhibit various biological properties like antimicrobial, anticancer, antioxidant, immunomodulatory, antiinflammatory, hypoglycemic, and cardiovascular effects.” Indian J Pharm Sci. 2014 May;76(3):256-61. www.ncbi.nlm.nih.gov/pubmed/25035540

When fresh garlic is cut or crushed, a sulphur compound, allicin combines with an enzyme, allinase and a chemical reaction starts. The first compound that is formed is allicin. Allicin generated from fresh garlic is unstable and changes into a series of other sulphur compounds, known as thiosulphinates. Allicin is described as the 'mother' substance of garlic, which is responsible for the majority of its remarkable properties. AIL’s patented process is the first to provide biologically active stabilized allicin.