Freeze Dried Garlic 100 Capsules
The primary sulfur compound present in fresh garlic has been named alliin (S-alkylcysteine sulfoxide). Alliin is odorless when undisturbed within an intact garlic clove. But when the clove is chopped or crushed, the alliin is exposed to allinase enzymes and rapidly breaks down to volatile sulfur compounds called thiosulfinates, which release the characteristic aroma and flavor of garlic. The most abundant thiosulfinate produced is allicin, and it is the biological activity of this compound that is responsible for many of garlic_s beneficial properties.