Molecule of the Week


June 20, 2005

When garlic is crushed or otherwise damaged, allicin is released, giving off its recognizable odor. Allicin does not naturally occur in garlic but rather is the result of the amino acid alliin combining with the enzyme alliinase. Although research has shown that it is not bioavailable, studies confirm that allicin inhibits the bacteria responsible for gastric ulcers and lowers the risk of stomach cancer.

Get more information on this molecule from CAS (Chemical Abstracts Service), the most authoritative and comprehensive source for chemical information.