All about allicin

Allicin is a natural defence mechanism of garlic. It is produced when garlic bulbs are crushed, or attacked by bacteria, microbes or fungi. Allicin is a naturally volatile compound, but the stabilised allicin is available in the form of the AllicinMax and Allimed range of products.

Garlic as a health supplement

It is thought that Garlic originated in the Kirgiz Desert in Siberia around 7000 years ago. It was imported into Ancient Egypt to feed the slaves who built the pyramids and to keep them fit and healthy. Since that time garlic has played an important part in almost every civilisation across the globe. In Ancient Greece, garlic was consumed in large quantities to improve circulation and build strength. In the last 50 years an enormous amount of research has been published all over the world to confirm the many beneficial properties of garlic.

What is allicin?

When fresh garlic is cut or crushed, a sulphur compound, alliin combines with an enzyme, allinase and a chemical reaction starts. The first compound that is formed is allicin. Allicin generated from fresh garlic is very unstable and quickly changes into a series of other sulphur compounds, known as thiosulphinates. Allicin is the described as the 'mother' substance of garlic, which is responsible for the majority of its remarkable properties.