The essential corrosive present in garlic isn't really a corrosive in the conventional sense. All things being equal, garlic contains a sulfur-based compound known as "allicin." Allicin is framed when the protein alliinase communicates with the sulfur-containing compound alliin, which is put away in discrete compartments inside the garlic clove. At the point when garlic is cleaved, squashed, or bit, these compartments break, permitting the two mixtures to blend and create allicin.
Allicin is answerable for the particular smell and taste of garlic, as well as a large number of its medical advantages. It has antimicrobial, cancer prevention agent, and potential restorative properties that have been read up for their consequences for human wellbeing. Despite the fact that it's anything but a corrosive in the regular sense, allicin is a pivotal part of garlic and contributes fundamentally to its extraordinary properties and likely remedial purposes.