Allicin

Allicin is a powerful antibacterial and anti-fungal compound obtained from garlic. Allicin is also the chemical constituent primarily responsible for the hot, burning flavor of fresh garlic.

Allicin is not present in garlic in its natural state. When garlic is chopped or otherwise damaged, the enzyme alliinase acts on the chemical alliin converting it into allicin. Alliin is an amino acid that does not build proteins.

Allicin is not a very stable compound. It degrades slowly upon standing and is rapidly destroyed by cooking. Allicin can be used for some medicinal purposes: it helps fighting arteriosclerosis, it has the ability to dissolve fats and it can also be used as an antioxidant to some extent.