ALLICINFACTS

The allicin produced has a very short half-life (the time needed for one-half of a given amount of the component to deteriorate) and has a typical odour of freshly crushed garlic. This is a very efficient weapon because the clove's defence systems only comes to life (activated) in a very small location and for a short period of time, whereas the rest of the allinase and alliin remain preserved in their respective compartments and are available for subsequent microbial attacks. More importantly, as a large amount of allicin generated could also be harmful for the plant tissues and enzymes, this very limited short-lived production that is confined to the area where the microbial attack takes place, minimizes self-damage to the plant... Allicin is the major biologically active component of garlic. First reported by Cavallito and Bailey in 1944, allicin is the key ingredient responsible for the broad-spectrum of anti-bacterial activity in garlic. Research also showed that allicin is..

Also known as: Natural Health Publications, Natural Health Publications Limited