Which compound forms in garlic when crushed, often linked to blood flow benefits?
Answer
Allicin
Allicin is the primary active compound celebrated in garlic, known for its potent cardiovascular and potential anti-clotting properties. This substance is not inherently present in an intact clove; rather, it forms when the physical structure of the garlic is compromised—specifically when it is crushed, chopped, or chewed. This process activates the enzyme alliinase, which then converts the precursor alliin into the biologically active allicin. The presence and activity of allicin are what attribute the most direct cardiovascular benefits often associated with consuming raw or lightly treated garlic.
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Related Questions
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