Allicin is not formed until the reaction between alliin and alliinase take place in aqueous solutions when fresh garlic is chopped or when garlic powder is dissolved in the stomach. Allicin turns into a variety of fat and water soluble sulfur-containing compounds. In fact, these compounds are so volatile, they give off hydrogen sulfide, which is part of garlic’s unmistakable smell and taste. By tapping into the hydrogen sulfide signaling system, garlic relaxes the blood vessels and provides a variety of health benefits. Garlic also uses the hydrogen sulfide signaling system to exert its anti-cancer effects.