What occurs when you crush a clove of garlic?

Crushing a clove of garlic activates an enzyme called alliinase that converts alliin, a sulfur compound present in garlic, into allicin, which is responsible for the characteristic aroma and many of the health benefits associated with garlic. Allicin is known for its antioxidant properties and ability to provide various health benefits, such as supporting cardiovascular health and exhibiting antimicrobial effects. This transformation occurs primarily when garlic is chopped or crushed, which helps to enhance its potency and nutritional value rather than diminish it.

The release of allicin is a crucial aspect that underscores garlic's importance in holistic nutrition, as it contributes to the overall health benefits one can gain from its consumption. This reaction highlights not only the culinary uses of garlic but also its significance in nutritional practices.