Garlic's "hot" sensation comes primarily from a chemical compound called allicin.
The Science Behind Garlic's Heat
The burning sensation you experience when eating raw garlic is not actually due to temperature, but rather a chemical reaction that tricks your body into thinking it's feeling heat.
Allicin: The Culprit
- What it is: Allicin is the main compound responsible for the characteristic pungent smell and hot flavor of raw garlic.
- How it works: According to research, allicin activates thermo-transient receptor potential channels (TRP channels) in your mouth and throat. These channels are responsible for detecting heat and pain. By activating them, allicin makes your brain perceive a sensation of heat, even though there's no actual increase in temperature.
Here's a table summarizing how allicin causes garlic to be "hot":
| Factor | Explanation |
|---|---|
| Compound | Allicin |
| Mechanism | Opens thermo-transient receptor potential channels (TRP) |
| Result | Brain perceives a burning sensation or "heat" |
Cooking and Allicin
- Impact of Heat: The process of cooking garlic destroys allicin, leading to a milder, sweeter flavor.
- Reduced "Heat": With the allicin gone, the burning sensation is diminished, which is why cooked garlic is less spicy than raw garlic.
In summary
- Raw garlic contains allicin.
- Allicin activates TRP channels that are responsible for the burning sensation of heat.
- Cooking destroys the allicin, which reduces the spiciness of the garlic.
