Garlic As An Antioxidant
Author: Ivan Red Jr.
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
A group of scientists have studied where the beneficial effect of garlic consumption on our health lies. It turns out that its specific smell is due to the organic substance allicin, considered one of the most powerful antioxidants.
A group of scientists have studied where the beneficial effect of garlic consumption on our health lies. It turns out that its specific smell is due to the organic substance allicin, considered one of the most powerful antioxidants. So far, it has not been clear exactly how it works and what its benefits are over vitamin E or coenzyme Q10.
Garlic does not contain the flavonoids typical of plants, which are considered to have a significant antioxidant effect. To study exactly how allicin fights harmful free radicals, Prof. Derek Pratt conducted some research. He used synthetic allicin, finding that its degradation to a sulfonic acid derivative provoked its rapid reaction with free radicals.
The reaction between antioxidants and free radicals is one of the fastest ever observed in chemistry. This is also the case with the participation of sulfenic acid. It is believed that it is due to the protective effect of garlic. Today it is a commonly used spice, and its benefits have been well known for centuries. We are only now beginning to understand what it is due to.
Onions, leeks, arpadzhik also contain similar substances, but are not associated with a serious health contribution. Chemists believe that this is due to the slower breakdown of allicin-like substances.
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