Allicin is an oxidative compound produced by raw garlic when its cells are ruptured. Garlic, like other plants, has an exquisite defense system composed of as many different components as the human immune system. In order to protect itself from insects and fungi, garlic produces allicin from enzymes when it is injured. Thus, allicin is mother nature's insecticide.

In the past, people have attempted to use this insect-killing activity of allicin for protection from and treatment for infectious diseases. The external/topical use of allicin in crushed raw garlic may be effective against fungi and bacteria. However, internal use of allicin for this purpose is very questionable for the following reasons: (Allicin is a Highly Reactive Compound)

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