Natural source of allicin:
Allicin is the major thiosulfinate in garlic (Allium sativum). Allicin is the chemical responsible for the typical and offensive odor of garlic. Purified allicin is not sold commercially because it is not stable and has an offensive odour. Allicin extracted from garlic loses its beneficial properties within hours to days turning into other sulphur containing compounds.
Function of allicin in plants:
Allicin is garlic’s defense mechanism against attacks by pests. When the garlic plant is attacked or injured it produces allicin by an enzymatic reaction. The enzyme alliinase, converts the chemical alliin to allicin, which is toxic to insects and microorganisms.
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Health benefits of allicin:
Glutathione: Glutathione is naturally antioxidant produced in the cells and when low can lead to oxidative stress which is suggested to be early events in disease initiation. Studies have shown that allicin can bind with glutathione prolonging the antioxidant activity of allicin.
Nrf2: Nrf2 is a transcription factor that regulates antioxidant enzymes in the human body. Studies have shown that allicin can activate Nrf2 providing antioxidant and cytoprotective (i.e. protect the cells) properties.
Nitric Oxide: Higher levels of nitric oxide have been shown to be important for a cardiovascular system by protecting the vascular endothelium from oxidative stress and inflammation. Studies with whole garlic have shown that levels of nitric oxide are increased within hours after eating it.
Anti-inflammatory: Studies have shown a reduction in inflammation by inhibiting cytokines, chemokines, adhesion molecules as well as enzymes involved inflammation like cyclooxygenase (COX), lipoxygenase (LOX) and inducible nitric oxide synthase (iNOS).
Cholesterol: Studies have shown that allicin can inhibit cholesterol synthesis.
Platelets: Allicin has been known to prevent a process known as platelet aggregration which is important for preventing blood clots
Cancer: Studies have shown that allicin can increase expression of detoxification enzymes which are often low in patients who are at risk of developing cancer.
High blood pressure: the results appear to be mixed with hypertension and further work is needed to understand how allicin and garlic may reduce high blood pressure.
Molecular Formula: C6 H10 O S2
Molecular Weight: 162.265 g/mol
His research on plant medicine has led to more than 45 publications and abstracts.This research has been presented at international meetings in the USA, France, Turkey, Peru, Israel, Austria, and Italy.
Categories: Monographs - Phytochemicals