What is allicin?
When fresh garlic is cut or crushed, a sulphur compound, allicin combines with an enzyme, allinase and a chemical reaction starts. The first compound that is formed is allicin. Allicin generated from fresh garlic is unstable and changes into a series of other sulphur compounds, known as thiosulphinates. Allicin is described as the ‘mother’ substance of garlic, which is responsible for the majority of its remarkable properties. Our patented process is the first to provide biologically active stabilised allicin.