Fresh garlic contains an amino acid called alliin. When the clove is crushed or chopped, an enzyme, alliinase, is released. Alliin and alliinase interact to form allicin, which is considered the major biologically active component of garlic.
Garlic is high in antioxidants with powerful antimicrobial, antiviral and anti-inflammatory properties, inhibiting lipoxygenase and cyclooxygenase, enzymes which generate inflammatory prostaglandins and thromboxanes.
Garlic also naturally contains potassium, phosphorus, B vitamins, vitamin C and many sulphur-containing compounds as well as amino acids
Allicin food supplements support heart health, and help maintain healthy cholesterol levels.
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