by Evan Ruzycky May 9, 2021

One crushed garlic clove

What happens when garlic is crushed? When raw garlic cloves are crushed, chopped, or chewed, an enzyme known as alliinase is released. Alliinase catalyzes the formation of sulfenic acids from L-cysteine sulfoxides (Figure 2). Sulfenic acids spontaneously react with each other to form unstable compounds called thiosulfinates. What is the 10 Read more

Crystal structure of alliinase from garlic- apo form

Alliinase

“When fresh garlic is chopped or cut, you activate an enzyme called alliinase,” says gastroenterologist and Fiber Fueled author Will Bulsiewicz, MD. The alliinase, he explains, converts alliin (a sulfoxide in fresh garlic) to a compound called allicin, which is antibacterial, antiviral, and antifungal. (It’s also scientifically linked to being good for the heart.) From: Read more

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