Phytochemical Allicin as antioxidants

Allicin is phytochemical containing sulfur in the class of organosulfur compound, found abundantly in onion and garlic.
A free radical is any atom or molecule that has a single unpaired electron in an outer shell and highly reactive to react with other cell, which in turn, causes oxidative damage to the enzymes, other protein, unsaturated fatty acid, phospho-lipids, DNA and RNA, etc., leading to aging of the organisms, as a result of widespread damage due to set of a chain reaction auto-catalytically after attacking the lipid bilayers of the cell walls. 

The health benefits
Beside with protective effect against development of certain diseases, allicin found in garlic and onion may also be an antioxidant scarvenger of oxygen free radicals (OFRs). Study of hydroxyl radicals (.OH), indicated the prevention of allicin effect in lipid peroxidation of malondialdehyde in liver homogenate in a concentration-dependent manner. Other in the study of the hydroxyl scavengers of allyl cysteine, alliin, allicin, and allyl disulfide, showed allicin did not exhibit hydroxyl radical scavenging but antioxidant activities as protective compounds against free radical damage.


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References
(1) Antioxidant activity of allicin, an active principle in garlic by Prasad K, Laxdal VA, Yu M, Raney BL.(PubMed)
(2) The antioxidant properties of garlic compounds: allyl cysteine, alliin, allicin, and allyl disulfide by Chung LY.(PubMed)