Why we need to eat more garlic
Allylic Sulfides
Alyllic sulfides are compounds found in garlic and onions; other members of this thiol subclass include leeks, shallots, and chives. The allylic sulfides in these plants are released when the plants are cut or crushed. Once oxygen reaches the plants' cells, various bio-transformation products are formed. Each of these appears to have tissue specificity. As a group, allylic sulfides appear to possess antimutagenic and anticarcinogenic properties and may also provide immune system and cardiovascular protection. They also appear to offer anti-growth activity for tumors, fungi, parasites, cholesterol, and platelet/leukocyte adhesion factors. Garlic and onions, like their cruciferous relatives, also can activate liver detoxification enzyme systems. Specific allylic sulfides block the activity of toxins produced by bacteria and viruses.
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