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Allicin Amino Acid
A powerful antibiotic, allicin amino acid is an anti- fungal compound that is found in garlic. However, it does not mean that it can be found in its natural state. When it is chopped or crushed, the enzyme alliinase performs chemically thus converting it to such.
Allicin amino acid may not a be a very steady complex because it slowly disintegrates when it stands and is quickly damaged when cooked. Good thing about it is that it will do a large contribution medicinally, it fights artiosclerosis. It also has the ability to dissolve fats as well as an antioxidant to some extent.
Dubbed as Mother Nature’s insecticide, allicin amino acid was discovered in 1944 by Cavallito et al who primarily recognized its antimicrobial activity. It has a patent for its antifungal activity in test tubes. Albeit, there were no clinical test that were performed and was never developed into a commercial drug because of its absorption inability and foul smell.
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