Allicin is a compound that is obtained when fresh garlic is chopped, crushed or otherwise damaged in some manner. The compound has been found to possess both antibacterial and antifungal properties, which helps to make allicin effective in the treatment of several diseases. However, allicin is not considered to be a stable compound, and will have a relatively short shelf life.

Garlic in its natural state is not a good source of allicin. However, when the garlic bulb is cut or bruised in some manner, enzymes in the garlic begin to react and create the compound. Understood to be an amino acid, allicin does not have the property of building proteins in the body, but it can prove to be helpful in a number of applications.

The production of allicin for health maintenance has become common. The substance can be used as an antibiotic, given its anti-bacterial and anti-fungal properties. This helps make allicin helpful for some cases of arteriosclerosis. Along with this application, allicin is also understood to aid in dissolving excess fats in the body, and also demonstrates limited antioxidant properties as well. However, it is important to remember that allicin will not withstand a great deal of heat. Thus, cooking with crushed or minced garlic will not allow the user to receive any health benefits of these types from the allicin content of the cooked garlic.

One aspect of allicin production that is important to the preparation of cuisine is the strong flavor that is activated when the garlic is chopped or crushed. The familiar flavor is the result of the conversion of the enzyme allicinaise by the interaction of the chemical allicin in the process. While the medicinal properties of allicin do not hold up to cooking, the flavor created by this chemical reaction in the garlic compound does remain.