How does cooking, such as sautéing or roasting, typically affect the availability of active Allicin in garlic?

It can significantly reduce the amount of active allicin the body can absorb and use.

Heat treatment, including methods like sautéing, roasting, or boiling, poses a significant challenge to garlic's primary active component, allicin. The enzyme alliinase, which is required to convert alliin into allicin, is highly sensitive to heat. When heat is applied too early or too intensely, this enzyme is deactivated before the allicin has a chance to fully form or before the existing allicin can be utilized by the body. Consequently, the known blood-thinning or heart-protective benefits attributed specifically to allicin are substantially diminished when garlic is cooked without prior preparation.