Researchers have widely believed that the organic compound, allicin – which gives garlic its aroma and flavour – acts as the world’s most powerful antioxidant. But until now it hasn’t been clear how allicin works, or how it stacks up compared to more common antioxidants such as Vitamin E and coenzyme Q10, which stop the damaging effects of radicals.
The research team questioned the ability of allicin to trap damaging radicals so effectively, and considered the possibility that a decomposition product of allicin may instead be responsible. Through experiments with synthetically-produced allicin, they found that an acid produced when the compound decomposes rapidly reacts with radicals.
The allicin compound has to decompose in order to generate a potent antioxidant and the reaction between the sulfenic acid and radicals is as fast as it can get, limited only by the time it takes for the two molecules to come into contact. No other compounds, natural or synthetic, has reacted this quickly as antioxidants.
Along with onions, leeks and shallots, garlic is a species in the family Alliaceae. All of these other plants contain a compound that is very similar to allicin, but they do not have the same medicinal properties.
[Source]
Chapter: Food,Health :: 1 April 2009
