Active chemical constituents of garlic

Garlic (Allium sativum L. Liliaceae) is an important crop for culinary purposes, its pungent flavor adding a special taste to food.

Fresh garlic is characterized as having a distinct aromatic odor, which is seldom carried over into processed garlic.
Garlic contains at least 33 sulfur compounds, several enzymes and the minerals germanium, calcium, copper, iron, potassium, magnesium, selenium and zinc; vitamins A, B1 and C, fiber and water.

It also contains 17 amino acids to be found in garlic: lysine, histidine, arginine, aspartic acid threonine, swine, glutamine, proline, glycine, alanine, cysteine, valine, methionine, isoleucine, leucine, tryptophan and phenylalanine
Active chemical constituents of garlic
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