The compound Allin naturally occurs in Garlic. When the garlic clove is chopped, Allin converts into Allicin with the action of an enzyme. allicin shows the antibacterial & antifungal effects . But when cooked, as allicin decomposes, diallile sufide is made, which has much lower antibacterial & antifungal effects.
After chopping the garlic clove, when it is dissolved in a solvent like eddible oil, an unsaturated disulfide is made by binding three Allicin molecules together. This compound is known as Ajoene. Ajoene also can be found naturally in Garlic bulbs.
Ajoene has anticlotting properties. So it prevents platelets in the blood from forming blood clotts. This reduces the potential of forming heart disease & strokes. Another very important thing is that it is effective in inhibiting the growth of tumor cells. This is done by targetting the microtubule cytoskeleton of such cells. Also it shows antioxidant effects by inhibiting the release of superoxidents. And as it has antimicrobial activities, Ajoene is used in Yeast infections.
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