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  2. Garlic powder - Wikipedia

    en.wikipedia.org/wiki/Garlic_powder

    Garlic powder must be stored in a cool, dry place, to avoid clumping of the powder. If powder is exposed to moisture or heat, it could cause the product to harden or clump. [ 22 ] Fresh garlic remains ripe for up to half a year as a whole bulb, and up to a month if it is an unpeeled clove, while dehydrated garlic can last for years.

  3. Garlic - Wikipedia

    en.wikipedia.org/wiki/Garlic

    The side effects of long-term garlic supplementation are largely unknown. [6] Possible side effects include gastrointestinal discomfort, sweating, dizziness, allergic reactions, bleeding, and menstrual irregularities. [40]

  4. Garlic allergy - Wikipedia

    en.wikipedia.org/wiki/Garlic_allergy

    Garlic allergy. A garlic bulb next to a clove crushed in a garlic press. Garlic allergy or allergic contact dermatitis to garlic is a common inflammatory skin condition caused by contact with garlic oil or dust. It mostly affects people who cut and handle fresh garlic, such as chefs, [1] and presents on the tips of the thumb, index and middle ...

  5. 8 proven ways garlic can benefit your health - AOL

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

    Below are eight science-backed ways garlic may benefit your health. 1. May have anti-viral effects. Garlic has long been associated with immune-boosting and anti-microbial benefits. Most of the ...

  6. Allicin - Wikipedia

    en.wikipedia.org/wiki/Allicin

    Allicin is an oily, slightly yellow liquid that gives garlic its distinctive odor. It is a thioester of sulfenic acid. It is also known as allyl thiosulfinate. [5] Its biological activity can be attributed to both its antioxidant activity and its reaction with thiol-containing proteins.

  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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