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2. 8 proven ways garlic can benefit your health - AOL

   www.aol.com/lifestyle/8-proven-ways-garlic...

   1. May have anti-viral effects. Garlic has long been associated with immune-boosting and anti-microbial benefits. Most of the health benefits found in garlic come from the sulfur compound allicin ...

3. Garlic consumption may help improve cholesterol, blood sugar

   www.aol.com/garlic-consumption-may-help-improve...

   garlic extract capsule. raw garlic. Depending on the trial, some participants consumed 300 to 22,400 milligrams (mg) of garlic powder per day, while other preparations ranged from 800 to 4,200 mg ...

4. Ajoene - Wikipedia

   en.wikipedia.org/wiki/Ajoene

   When a garlic clove is crushed or finely chopped, allicin is released, with subsequent formation of ajoene when the material is dissolved in various solvents including edible oils. Ajoene is also found in garlic extract. Ajoene is most stable and most abundant in macerate of garlic (chopped garlic in edible oil).

5. Allicin - Wikipedia

   en.wikipedia.org/wiki/Allicin

   Allicin is an organosulfur compound obtained from garlic and leeks. [1] When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. [2] Allicin is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide. [3]

6. Diallyl disulfide - Wikipedia

   en.wikipedia.org/wiki/Diallyl_disulfide

   Diallyl disulfide (DADS or 4,5-dithia-1,7-octadiene) is an organosulfur compound derived from garlic and a few other plants in the genus Allium. [3] Along with diallyl trisulfide and diallyl tetrasulfide, it is one of the principal components of the distilled oil of garlic. It is a yellowish liquid which is insoluble in water and has a strong ...

7. 7 Reasons to Eat Garlic - AOL

   www.aol.com/food/7-reasons-eat-garlic

   All jesting aside, though, garlic, a well-known relative of leeks, onions, and scallions, and a member of the lily family, is a pretty serious ingredient in many cuisines throughout the world.