Allicin is not present in fresh garlic. It is produced when an odour-free precursor called allicin is acted upon by an enzyme. The two are brought together when garlic is chopped, crushed ...

Garlic contains two key compounds, a sulphur-rich amino acid called allicin and a protein-based enzyme called allinase. The clove has no smell until you slice or crush it, allowing the compounds ...

Garlic also contains terpenoids, flavonoids, steroids, and saponins. One key compound, allicin, has several heart-protective effects. It helps prevent cell death, reduces oxidative stress ...

“Raw garlic is known for its high allicin content, a sulfur compound that's linked to various health benefits… It’s absolutely good for us. Not only does it offer a rich array of essential ...

More recently, an in vitro study in 2019 found that allicin and s-allyl cysteine (SAC), two derivatives of garlic, were effective at killing certain microorganisms that cause ear infections.

Grains 6–8 servings/day 7 servings/day 1 slice bread, 1 oz dry cereal, ½ cup cooked rice, pasta or cereal Vegetables 4–5 servings/day 5 servings/day 1 cup raw leafy vegetable, ½ cup cut-up ...