compound called allicin. Interestingly, allicin is not present in a whole garlic clove. It is formed only when garlic is crushed, shredded or chewed, which triggers an enzymatic reaction. That’s why the preparation is so important.
Allicin is known for its remarkable ability to relax smooth muscles in the walls of blood vessels. This process is called vasodilation. When the blood vessels relax and expand, there is more room for blood flow, which directly reduces the pressure on the walls of the arteries. Imagine it as a garden sprinkler hose:
