Unlocking the Secrets: of Garlic
Garlic’s distinct flavor and health benefits stem from its complex chemical composition. Key components include allicin, responsible for its pungent aroma, and various sulfur-containing compounds that contribute to its antimicrobial properties. Understanding these compounds is crucial for unlocking garlic’s full potential.
- Allicin: The key compound responsible for garlic's pungent smell and antimicrobial properties.
- Sulfur Compounds: Contribute to garlic's flavor and potential health benefits.
- Enzymes: Catalyze the formation of allicin when garlic is crushed.
Scientific References
- Block, E. (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry.
- Iberl, M., Winkler, C., Knobloch, K., & Thomann, R. (1990). Allicin and alliin content of garlic powder tablets and their in vitro activity against Candida albicans. Planta Medica, 56(03), 320-326.
- Lawson, L. D. (1996). The composition and chemistry of garlic cloves and processed garlic. In H. P. Koch & L. D. Lawson (Eds.), Garlic: The Science and Therapeutic Application of Allium sativum L. and Related Species (2nd ed., pp. 85-107). Williams & Wilkins.
- Rivlin, R. S. (2001). Historical perspective on the use of garlic. The Journal of Nutrition, 131(3s), 951S-954S.