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Sulfenic Acid: New Study Confirms Garlic Is Good For You!

For years scientists and natural health experts believed that garlic was a super-antioxidant that boosted your immune system and helped fight off high cholesterol and even cancer. However, gaining proof had been elusive, until recently when a new Queen's led research study was released that has validated the health benefits of consuming garlic.

What was particularly confusing was that garlic wasn't particularly high in your garden-variety antioxidants like Vitamin E or coenzyme Q10. This new Queen's study puts the focus on an organic compound in garlic called 'allicin' which gives garlic its flavour and scent.

"We didn't understand how garlic could contain such an efficient antioxidant, since it didn't have a substantial amount of the types of compounds usually responsible for high antioxidant activity in plants, such as the flavanoids found in green tea or grapes ... If allicin was indeed responsible for this activity in garlic, we wanted to find out how it worked." - Study Professor Derek Pratt

As the study reveals, it is not allicin per se that makes garlic such a great trapper of free radicals, it's the process of decomposition of allicin as it interacts with sulfenic acid. This decomposition process unleashes a super-antioxidant that magically (or scientifically rather) does an unbelievable job of ridding your body of free radicals. Just how good a job does the sulfenic acid / allicin combination work?

"No one has ever seen compounds, natural or synthetic, react this quickly as antioxidants."

So the bottom line is this, eat it, swallow it, drink it, garlic is darn good for your body!

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