There are many people who know that it is good for their health but are shunned of garlic because of its strong smell.
However, garlic has various health benefits, and the smell is one of them. This time, I will explain the antibacterial action that is one of the effects of garlic.

□ About smell

The first characteristic of garlic will still smell.

In fact, that smell is very important and is a means of self-defense to protect yourself from foreign enemies.

When an insect bites a garlic, the component alliin comes into contact with the air and changes to allicin by the action of an enzyme substance called allinase, which generates a strong smell.

□ Antibacterial ingredient Allicin

Allicin, whose alliin was changed by the action of the enzyme, told us that it is an ingredient to protect garlic from external enemies.
This is actually a benefit that we can eat. The force works not only in the body but also outside the body such as the skin.

A substance called diallyl sulfide, which is formed by the decomposition of allicin, also has an antibacterial effect and inhibits the growth of mold and bacteria.

In addition to viruses, it has been confirmed that it is effective against pathogenic bacteria such as Salmonella typhi, Neisseria gonorrhoeae, Vibrio cholerae and Salmonella.

□ Ingenuity to enhance antibacterial action

Allicin, an antibacterial active ingredient in garlic, is a means of self-defense for garlic.
Allicin occurs a lot when scratched.

Therefore, the best cooking method is to grind and chop it finely.
As a result, allinase in the garlic reacts with oxygen in the air and efficiently converts alliin to allicin.

□ Finally

This time, I explained the antibacterial action of garlic.
You might have thought that the garlic smell was intense, but it was surprising that the smell had an important meaning and role.
Next time you eat garlic and feel it smells a bit, remember the antibacterial effect of the scent component introduced here.