Allicin is a powerful natural compound that is produced in garlic
if it is crushed, chopped, or bruised. Fresh garlic has two enzymes within it -- allinase and alliin -- which are stored in separate, neighboring compartments. Allicin is produced within 10 seconds after these separate compartments are broken and the two enzymes combine.
Also Known As: diallyl thiosulphinate
Common Misspellings: allisin, allisen
Allicin, when it is produced, gives off the characteristic pungent fragrance of raw garlic. In population studies of cultures with a high consumption of garlic (China, Japan, France, to name a few), rates of breast, colon, esophageal, stomach, and pancreatic cancers were reduced at least 50% in people who consumed above average amounts of fresh and cooked garlic. Allicin may prevent cancer because it has antioxidants
, acts as an antimicrobial agent, prevents the formation of nitrosamine
(a carcinogen) and can initiate cancer cell death.