After centuries in existence, garlic has attained its fair share of myths and certainties. While this pungently flavored vegetable may have the ability to ward off vampires and fight the plague, garlic also has many associated health benefits, one of which includes containing one the world’s most powerful antioxidants.

The organic compound allicin gives garlic its distinct flavor and smell, as well as operating as a potent antioxidant. Although garlic has a long history of medicinal, scientists were unclear on how allicin worked exactly. Researchers from Queen’s University examined allicin’s ability to trap free radicals and discovered that upon decomposition of the compound, an acid is produced that reacts quickly with free radicals.

The research team, led by Chemistry professor Derek Pratt, used synthetically produced allicin to reveal that the sulfenic acid, produced during decomposition, reacts with free radicals “as fast as it can.” Since free radicals in the body cause cell damage, the faster that they will react and bond with other compounds, the better.

Until the completion of this study, there has been no substantial explanation as to why garlic is beneficial. Researchers claim that they have taken the first step in exposing the chemical mechanism that explains the medicinal benefits of garlic.

Discussion Question: How might this research be beneficial to other scientist trying to uncover the effects and mechanisms of antioxidants?

Link to Article: http://www.sciencedaily.com/releases/2009/01/090130154901.htm

Link to Abstract: http://www3.interscience.wiley.com/journal/121541677/abstract