What compound is released from Garlic when it is crushed or chopped, providing antifungal action?
Answer
Allicin
Garlic is recognized as a powerful natural weapon against yeast, stemming from its sulfur compounds. Specifically, the active compound released upon mechanical disruption—such as crushing or chopping—is Allicin. This compound is responsible for Garlic's broad-spectrum effect and its ability to inhibit fungal growth. For treating severe infections consistently, practitioners often rely on stabilized, high-concentration supplements designed to ensure a reliable therapeutic dose of these active sulfur compounds, as dietary intake alone may vary too widely.
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