Allicin - Its Nature, Characteristics, and Impact on Health
Julia Wójcik
2026-03-24
6 min. read
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Allicin, a chemical compound renowned for its extraordinary features, has captivated scientists and advocates of natural therapies for centuries. It is responsible for the characteristic intense aroma of garlic and offers numerous health benefits. Discovered in the 1940s, it quickly became a subject of scientific research which confirmed its powerful antibacterial, antiviral, and antifungal effects. In recent years, it has also become a key ingredient in many dietary supplements. It is therefore worth noting its possibilities, which can be effectively utilized in both medicine and everyday life.
What is allicin - alternative description
Allicin is a chemical compound that is present not only in garlic but also in other plants of the amaryllis family, such as onions, leeks, or spinach. It is the result of an enzymatic reaction that takes place after the cells of these plants have been damaged - for example, during cutting, grinding, or crushing. Then, the enzyme alanase transforms the inactive amino acid allicin into allicin, which is the main substance responsible for the intense odor and biological properties of those plants (W. H. Talib et al., 2024).
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