The main active ingredient that works in garlic essential oil is allicin. Allicin, also known as allicin or allicin, is an organic sulfur compound extracted from the bulbs of Allium sativum in the lily family. It is also present in onions and other lily family plants. In fresh garlic, there is actually no allicin, only alliin. When garlic is cut or crushed, the endogenous enzyme alliinase in garlic is activated, catalyzing the conversion of allicin to allicin.

Allicin has many physiological functions, mainly including enhancing the body's immune system, antioxidation, anti fatigue, and protecting the liver. Recent studies have shown that allicin also has significant auxiliary effects on lowering blood sugar, blood lipids, and blood pressure.

Research suggests that allicin is a substance with high safety, but garlic essential oil health food is not suitable for everyone to consume. At present, China has stipulated that legally marketed garlic essential oil health food claims to have the health function of enhancing immunity, so it is mainly suitable for people with low immunity, and is prohibited for children and pregnant women. People with gastrointestinal problems should use it with caution, as allicin has a certain irritant effect on the gastrointestinal tract. Taking it frequently may cause acute gastritis and have side effects on diseases such as heart disease and nephritis. It is recommended to take it after meals, and the specific intake can refer to the product manual. It is best to take it under the guidance of a professional doctor or nutritionist.

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