Chemists Shed Light On Health Benefits Of Garlic

Saturday, January 31, 2009 - 03:35 in Biology & Nature

Researchers have widely believed that the organic compound, allicin -- which gives the pungent vegetable its aroma and flavor -- acts as an 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. Researchers now trace benefits to acid produced in the decomposing organic compound.

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