Tag: Organosulfur compounds

According to a 2019 review, antioxidant phytochemicals found in fruits, vegetables, and grains have been shown to play an important role in the prevention and treatment of chronic diseases caused by oxidative stress. Phytochemicals are bioactive, non-nutrient compounds found in plants that have powerful antioxidant properties, protecting the body’s cells from damage caused by harmful free radicals.

A single raw clove of garlic, on average, provides around 4.5 to 13.4 calories, depending on its size, and contains a surprisingly complex profile of phytochemicals. These compounds, derived from the plant *Allium sativum*, are responsible for garlic's signature aroma, flavor, and medicinal properties. Understanding the composition of a single clove helps unlock the full potential of this powerful ingredient.

Garlic (Allium sativum) has been used as a traditional medicine for over 10,000 years, with ancient texts noting its therapeutic properties. This powerful bulb, a staple in many cuisines, contains potent bioactive compounds that actively combat inflammation and oxidative stress within the body. Understanding how Allium sativum helps with inflammation can unlock its potential for managing various chronic health conditions.

Garlic (Allium sativum) is a widely cultivated plant with a history of use spanning over 4,000 years, prized for its culinary flavor and medicinal properties. Its pungent aroma and potent bioactivity are primarily attributed to its diverse and reactive array of organosulfur compounds, which are key chemical constituents of garlic. This complex chemistry is responsible for the health-promoting effects observed in this bulbous plant.

In 1936, doctors reported that a patient given garlic soup through a feeding tube developed garlic breath a few hours later. This case illustrates that the smell originates not from the mouth, but from within the body, proving that the active compounds from the bulb are absorbed into the bloodstream. The question is: does garlic stay in your bloodstream long enough to cause these effects?

When you cut into an onion, a rapid enzymatic reaction releases the compound syn-propanethial-S-oxide, causing your eyes to water uncontrollably. This eye-irritating chemical is just one of many potent compounds that an onion contains, contributing to its distinct aroma, flavor, and health benefits.

Archaeological evidence shows that garlic has been used for over 4,000 years, not just for flavor, but for its medicinal properties. What has garlic got in it that makes it so potent? Its power lies in a complex matrix of active compounds, particularly potent sulfur compounds that are released when the clove is chopped or crushed, as well as a rich profile of essential vitamins and minerals.

Sulfur is the third most abundant mineral in the human body, playing a crucial role in cellular health and metabolism. Many spices contain sulphur compounds that contribute significantly to their unique pungency and distinct aromas, which are often released when the spice is processed.

A 2025 review in the journal *Nutrients* highlighted garlic's potent anti-inflammatory properties, particularly with preparations like puffed and black garlic. This research raises an important question for home cooks everywhere: Is fried garlic anti-inflammatory, or does the cooking process negate its health benefits?

When a clove of garlic is chopped or crushed, an astonishing chemical reaction occurs almost instantly. This reaction is precisely what does garlic release when cut, producing the potent sulfurous compound known as allicin, which is responsible for both its sharp taste and numerous health benefits.