Allicin garlic side effects

Updated February 28, 2017

The positive effects of garlic have long been revered and implemented. Producing allicin by crushing or cutting the garlic makes the benefits rise dramatically. Potent allicin is available as a dietary supplement. Whether you consume allicin in its natural form or as a supplement, the positive side effects far outweigh rare negative side effects.

What is Allicin?

Allicin is the byproduct that is produced when you crush or finely chop garlic; the chemicals alliin and allinase that are contained in garlic cloves mix together to produce allicin. Allicin has a short lifespan because of the surrounding proteins that react to it when the chemical is produced. When cooking with garlic, it is advisable to add the crushed or chopped garlic to the food right before it is done cooking. This will uphold the potency of allicin as long as possible before consumption, and helps to prevent the heat from destroying the beneficial effects. Microwaving garlic will completely kill the allicin and its therapeutic effects.

Positive Side Effects

Allicin acts as an antibiotic, antiviral, antifungal and anti-cancer substance. It combats Candida, boosts the immune system and alleviates skin problems. It also fights against cold and flu, lowers cholesterol and acts as a natural bug repellent. It has been said that garlic is good for your heart as well.

Negative Side Effects

Prolonged contact with the skin is not advised due to the possibility of the chemicals in the garlic causing your skin to burn. A few people have reported an allergy to garlic. Symptoms of the allergy include rash, headache and a fever. Discontinuing use will alleviate these symptoms. Since allicin kills the bad bacteria in the intestines, it has been reported that high doses of garlic can cause irritation to the digestive tract. Avoid this problem by taking no more than the suggested dosage of allicin supplements.

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