What Is High Allicin Garlic?
Allicin is an agent in garlic that, at levels of 3,000 mcg or more, helps clear arteries, according to an article in the Nov. 11, 2002 issue of "Newsweek." Allicin is a short-lived bioactive ingredient in garlic produced by the interaction of the amino acid alliin with the enzyme alliinase, so fresh garlic is high-allicin garlic.
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Garlic Preparation
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According to the Federal Food and Drug Administration, the antioxidant property of garlic is completely lost when boiled.
Benefits
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Allicin is an antibiotic substance with antimicrobial, anticandidal (antiyeast) and antifungal properties and can be transformed into ajoene, which has anticlotting properties.
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Lowered Cholesterol
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A study reported by the World Health Organization and published in the Eastern Mediterranean Health Journal in 2008 found that consuming garlic daily seems to reduce serum cholesterol.
Other Uses
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Allicin used as a form of plant protection controls several eroding agents which attack vegetables, including carrots, tomatoes and potatoes, as well as rice. There are also companies using allicin in creams for athlete's foot.
Criticism
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A Stanford School of Medicine study reported in February 2007 that consuming allicin through garlic on a daily basis didn't lower LDL cholesterol levels in a long-term study. The study showed that, although allicin inhibited the synthesis of cholesterol in test tubes, at the end of a 6-month trial on human subjects, LDL levels were nearly identical to the beginning levels.
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References
Resources
- Photo Credit Image by Flickr.com, courtesy of liz west
