Allicin is a stimulating compound formed by alliinase decomposing alliin. Allicin is a compound of garlic itself, which is tasteless. Garlic has alliin and alliinase, and the alliin content is about 0.5%, which is separated from alliinase by cell membrane. The expert of Yangshengtang on TV said: "Garlic should be sliced, exposed to air for 15 minutes, fully oxidized and reused, and the effect is good." The wording of language has yet to be studied, and it was in the last century. After slicing garlic, a large number of cells were destroyed, and alliin reacted with alliinase to produce allicin, which was similar to the chemical reaction of light stick. However, allicin is extremely unstable and easy to continue to react in the air. Now many foreign scientists focus on alliin, which is tasteless and has better effect, so don't cut it, and it will take more time to go through the formalities.