Well, do not forget about the useful component, known as Allicin.
Its main active ingredient, Allicin, is often responsible for associated health benefits.
Its main active ingredient, Allicin, is often responsible for the health benefits it offers.
The amount of Allicin required is equivalent to four cloves of garlic each day.
Garlic oil contains sulfurous compounds Allicin which is an active constituent that provides immune benefits.
Allicin is an amino acid responsible for the characteristic
smell of garlic in wild garlic and other leeks.
Vegetables and vegetables: tomatoes are especially rich in lycopene,
while garlic provides Allicin, and cabbages provide an interesting amount of flavonoids.
The enzymes from the Allicin need a few minutes to start working,
so let it sit after you mince, crush or chop it.
For instance, Allicin, the main active compound in garlic,
is thought to improve your immune cells' ability to fight off colds and the flu(33, 34).
It has been found, however, that if you rest the garlic for 10 minutes after crushing it,
much of the Allicin is protected during microwave cooking.