June 20, 2005
Image of Allicin 3D Image of Allicin

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.

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