Allicin is a natural compound found in garlic that is responsible for its distinctive smell and many of its health benefits. It is produced when garlic is crushed or chopped, activating an enzyme that converts alliin, a sulfur-containing compound, into allicin. This process occurs quickly and is one of the reasons fresh garlic is often recommended for its medicinal properties. Research suggests that allicin may have various health benefits, including antimicrobial and anti-inflammatory effects. It is believed to help lower blood pressure and cholesterol levels, contributing to heart health. However, more studies are needed to fully understand its effects and potential uses in medicine.