Use the following information to answer questions 1 and 2 .
Scientists have discovered that a molecule called allicin causes the characteristic burning
taste produced by raw garlic. When allicin attaches to specialized receptors on a neuron,
calcium channels in the membrane open. This results in the flow of calcium ions, , into
the neuron, which causes a reversal of charge inside a resting neuron.

Allicin, the star component in garlic, isn’t just great for flavor; it’s also a little party starter in your nervous system! When it binds to neurons, it triggers a chain reaction that can make those neurons dance, allowing calcium ions to burst in and change the electric charge. This is how our body translates that spicy garlic flavor into signals that our brain processes, making eating garlic a delightful sensory experience.

In real-world applications, the effects of allicin extend beyond just taste. Garlic, rich in allicin, has been studied for its possible health benefits, including anti-inflammatory and antimicrobial properties. Incorporating raw garlic into your diet can not only add zest to your meals but might also support your overall health by impacting how our body responds to various stimuli. So next time you’re whipping up a dish, remember that you might just be boosting your health with that pungent garlic!