According to the National Institute of Health (NIH), “Allicin is an active ingredient of garlic that has antibacterial,antifungal, antiviral, and antiprotozoalactivity.”

- Parasitol Res.  2014 Jan;113(1):275-83. doi: 10.1007/s00436-013-3654-2. 

   Epub 2013,Oct 31.  www.ncbi.nlm.nih.gov/pubmed/24173810

NIH further reports that allicin, “exhibit various biological properties like antimicrobial, anticancer, antioxidant,immunomodulatory, antiinflammatory, hypoglycemic, and cardiovasculareffects.” 

- Indian J Pharm Sci.2014 May;76(3):256-61. www.ncbi.nlm.nih.gov/pubmed/25035540

When fresh garlic is cut or crushed, a sulphur compound, allicin combines with an enzyme, allinase and a chemical reaction starts. The first compound that is formed is allicin. Allicin generated from fresh garlic is unstable and changes into a series of other sulphur compounds, known as thiosulphinates. Allicin is described as the 'mother' substance of garlic, which is responsible for the majority of its remarkable properties.