Tag: Garlic compounds

Recent research reveals that the aging process dramatically transforms fresh garlic's chemical profile, increasing its antioxidant content significantly. The key active ingredients in black garlic, such as S-allyl-cysteine (SAC) and polyphenols, are the result of this complex Maillard reaction, yielding unique flavor and health properties.

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.

Historically, garlic has been used as a natural remedy for centuries, with records from as far back as 2600 BC documenting its use. Today, we know that the active antibiotic in garlic is a compound called allicin, which forms when the plant is crushed or chopped. Its potent antimicrobial effects have been studied extensively, revealing its ability to fight a wide range of bacteria, including some multi-drug resistant strains.

An intact, raw clove of garlic has very little odor until it is crushed or chopped. This is because the potent compounds that give garlic its signature aroma and many of its health benefits are only released through the action of a specific enzyme: alliinase.

According to research published in the journal *E3S Web of Conferences*, sulfur makes up about 17.2% of garlic's dry weight. While that number refers to the bulb's dried substance, the amount of sulfur in a fresh garlic clove is significant and is fundamental to its distinctive aroma and health-promoting properties.