Significance of Allicin
Allicin is a sulfur-containing compound derived from garlic that is formed when garlic is crushed. It is renowned for its antimicrobial activity and has various therapeutic uses, including its effectiveness against oral infections and other bacterial ailments. Alongside its antibacterial properties, Allicin exhibits antioxidant effects and is linked to multiple health benefits such as anti-inflammatory properties and cholesterol reduction. Its broad range of biological activities makes Allicin a significant focus in medicinal research related to garlic.
The below excerpts are indicatory and do represent direct quotations or translations. It is your responsibility to fact check each reference.
The concept of Allicin in scientific sources
Allicin is a sulfur-containing compound in garlic, known for its antimicrobial and antibacterial properties. It is formed through enzymatic reactions when garlic is chopped or crushed, and is significant in formulations like Lashunadi vati.
From: The Malaysian Journal of Medical Sciences
(1) A compound found in SCGO extracts that inhibits NF-κB activation, which in turn decreases TNF-α levels, and can also promote increases in SOD levels, influencing various biological processes.[1] (2) This is a compound that is studied for its effects on the mechanisms of kidney disease linked to diabetes, specifically during its progression.[2]