Bioavailability, Health Benefits, and Delivery Systems of Allicin: A Review

• Published in: Journal of agricultural and food chemistry Vol. 71; no. 49; pp. 19207 - 19220
• Main Authors: Deng, Yupei, Ho, Chi-Tang, Lan, Yaqi, Xiao, Jie, Lu, Muwen
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 13.12.2023
• Subjects: allicin; metabolism; health benefits; bioavailability; mechanisms

Garlic has been used worldwide as a spice due to its pungent taste and flavor-enhancing properties. As a main biologically active component of the freshly crushed garlic extracts, allicin (diallyl thiosulfinate) is converted from alliin by alliinase upon damaging the garlic clove, which has been rep...