Chemists Shed Light On Health Benefits Of Garlic

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.