Canadian researchers say the organic compound allicin, which gives garlic its aroma and flavor, may be the world’s most powerful anti-oxidant. Allicin is believed to give garlic its distinct aroma and flavor. Until now it hasn’t been clear how Allicin works or how good it is compared with more common antioxidants like Vitamin E and Coenzyme Q10.
Study leader Derek Pratt of Queen’s University in Kingston, Ontario, said that through experiments with synthetically produced allicin, the researchers found that an acid produced when the compound decomposes rapidly and reacts with radicals. Organisms age because cells accumulate free radical damage over time.
“The reaction between the sulfenic acid and radicals is as fast as it can get. No one has ever seen compounds, natural or synthetic, react this quickly as anti-oxidants”.