Tag: Garlic chemistry

When a clove of garlic is crushed, the enzyme alliinase rapidly converts the odorless alliin into the potent-smelling organosulfur compound allicin. This highly reactive substance is known by several other names, including its chemical and systematic identifiers.

Garlic (Allium sativum) is a widely cultivated plant with a history of use spanning over 4,000 years, prized for its culinary flavor and medicinal properties. Its pungent aroma and potent bioactivity are primarily attributed to its diverse and reactive array of organosulfur compounds, which are key chemical constituents of garlic. This complex chemistry is responsible for the health-promoting effects observed in this bulbous plant.

Archaeological evidence shows that garlic has been used for over 4,000 years, not just for flavor, but for its medicinal properties. What has garlic got in it that makes it so potent? Its power lies in a complex matrix of active compounds, particularly potent sulfur compounds that are released when the clove is chopped or crushed, as well as a rich profile of essential vitamins and minerals.