Garlic doesn’t just liven up our food. A powerful, natural medicine, garlic is used to treat illness such as infection, inflammation, and hypertension, and is often called the world’s greatest wonder herb. Allicin, a chemical compound sourced from raw garlic, accounts for many of the herbs medicinal benefits. It was discovered 1944 by an Italian chemist named C.J. Cavallito, who conducted studies on its effectiveness.
Allicin has an oily, yellowish liquid appearance responsible for garlic’s strong odor. While the smell may be offensive to some, many people love the ethnicity of the scent, especially tossed on top of their favorite dish. A highly complex compound, it dissolves through heat and is more soluble in alcohol than water.
Researchers have conducted studies regarding allicin’s ability to fight certain pathogens. Researchers unlocked allicin’s secret powers by analyzing the molecular makeup of the compound: allicin protects garlic against pests and certain bacteria by disabling enzymes that trigger damage. This study concludes: garlic is an effective natural antibiotic that kills certain pathogens such as viruses, bacteria, and fungus.
The antibacterial function of allicin was studied further in 1999 when methicillin-resistant staphylococcus aureus was spreading through hospitals and certain communities. Since then, garlic and its powerful compound allicin has been considered as one of the most effective natural remedies to treat infection and other relative illnesses.
Health benefits of allicin
Besides an effective antibacterial agent, allicin has additional health benefits:
Immunity booster – A natural antibiotic, allicin stimulates the production of white blood cells, enabling the immun