When fresh garlic is cut or crushed, a sulphur compound, allicin combines with an enzyme, allinase and a chemical reaction starts. The first compound that is formed is allicin. Allicin generated from fresh garlic is unstable and changes into a series of other sulphur compounds, known as thiosulphinates. AllicinMax doesn't need to be converted since it actually contains stabilised allicin. When AllicinMax is taken, it is not destroyed and is easily absorbed into the blood stream.