Why do people hit garlic?
Martin Gruhlke studied biology with a focus on plant physiology and biochemistry at RWTH Aachen University and, in his doctorate, investigated the antimicrobial effects of allicin from garlic. He is one of the founders of the Society for Nature and Drug Research and published the book "Allicin: The Secret Power of Garlic" in 2023.
"The amino acid alliin is stored in the intact garlic cell, while the enzyme alliinase is found in cell organelles. Damage to the cell structures releases the components and allows them to react with each other, producing allicin, which has a cytotoxic effect. In an intact garlic bulb, allicin is not yet produced. If the garlic clove is damaged, it not only smells but also tastes pungent. This is how the plant protects itself against predators, such as voles and fungi.
When we cook, we hit the garlic clove. This not only makes it easier to peel, but also damages as many cells as possible, allowing the garlic to develop its flavor. This is because the dividing wall is damaged, effectively releasing allicin.
Theoretically, this cell-killing effect of garlic could also be used for a cold, but we caution against self-medication to avoid endangering yourself with the allicin. There was once a case of a garlic clove getting stuck in the windpipe, causing burning reactions and tissue death. From a laboratory perspective, it certainly works, but now it also affects human cells, so I would urge caution.
If we throw an undamaged garlic clove into a soup and let it boil, so that the heat destroys the enzymes, the clove tastes quite sweet. Only when chopped do we get the typical garlic flavor.
Garlic is believed to have a number of health benefits, including antibiotic, antimicrobial, anti-inflammatory, and antioxidant effects, which slow the aging process, for example. It can lower blood pressure, have a positive effect on the cardiovascular system, and protect the heart from damage. However, garlic is toxic to cats and dogs. They can damage certain cells that predators cannot repair themselves because they lack a certain enzyme. There are also people who do not tolerate garlic very well. One explanation for this is that these people lack the ability to repair the cells that the garlic has destroyed.
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