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  2. Ajoene - Wikipedia

    en.wikipedia.org/wiki/Ajoene

    Ajoene / ˈ ɑː h oʊ. iː n / is an organosulfur compound found in garlic (Allium sativum) extracts. It is a colorless liquid that contains sulfoxide and disulfide functional groups. The name [ 1 ] (and pronunciation) is derived from "ajo", the Spanish word for garlic.

  3. Vinyldithiin - Wikipedia

    en.wikipedia.org/wiki/Vinyldithiin

    Since garlic is used extensively in the Mediterranean, it is hypothesized that the chemicals in garlic might have cardiovascular effects. Studies have been done measuring the use of garlic for controlling serum cholesterol levels. Analysis of these studies show that vinyldithiins in garlic have little to no effect on serum lipids. [6]

  4. 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]

  5. 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 ...

  6. Garlic - Wikipedia

    en.wikipedia.org/wiki/Garlic

    AMS is a volatile liquid which is absorbed into the blood during the metabolism of garlic-derived sulfur compounds; from the blood it travels to the lungs [2] (and from there to the mouth, causing garlic breath) and skin, where it is exuded through skin pores. Washing the skin with soap is only a partial and imperfect solution to the smell.

  7. 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 ...

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