Allicin is a sulfur compound in garlic that possesses antioxidant, antibacterial, anticancer, and pro-circulatory effects. It protects the brain and actually appears to boost the expression of your brain’s innate antioxidant defenses by increasing a molecule called superoxide dismutase. Animal studies suggest it also helps prevent learning and memory impairment and can reduce lead accumulation, a major cause of brain injury.

One factor to note in order to maximize your benefit from allicin is its instability. Fresh, crushed garlic possess the most biologically active allicin. But there is less activity when removed from garlic and also less efficient absorption even after ingesting large amounts of it. This is means stick with fresh, crushed garlic which you can incorporate into everything from scrambled eggs to potatoes to steak.

Top Farmacy Sources: Garlic