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2. People are putting garlic in their ears. Doctor explains why ...

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3. Why do my ears feel clogged? 5 Things you can do right now. - AOL

   www.aol.com/why-ears-feel-clogged-5-000000206.html

   A healthy middle ear is filled with air, not fluid. Having fluid in there can be uncomfortable, serve as a breeding ground for infection, and not to mention cause a lot of pressure and pain in the ...

4. Garlic oil - Wikipedia

   en.wikipedia.org/wiki/Garlic_oil

   Garlic oil contains volatile sulfur compounds such as diallyl disulfide, a 60% constituent of the oil. [1] [3] [4] [5] Steam-distilled garlic oil typically has a pungent and disagreeable odor and a brownish-yellow color. [6] Its odor has been attributed to the presence of diallyl disulfide. [1] [6] To produce around 1 gram of pure steam ...

5. 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 ...

6. 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.

7. Otitis media - Wikipedia

   en.wikipedia.org/wiki/Otitis_media

   Otitis media is a group of inflammatory diseases of the middle ear. [2] One of the two main types is acute otitis media (AOM), [3] an infection of rapid onset that usually presents with ear pain. [1]

8. Here’s why 11,000 bottles of ear infection medication have ...

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9. 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]