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The intact garlic mainly contains non-volatile -glutamyl- S -alk(en)yl-L-cysteines, namely, -glutamyl- S -allyl-L-cysteine, -glutamyl- S-trans -1-propenyl-L-cysteine, and S -alk(en)yl-L-cysteine sulfoxides such as S -allyl-L-cysteine sulfoxide (alliin), S -( trans -1-propenyl)- L-cysteine sulfoxide (isoalliin), and S -methyl-L- cysteine sulfoxide (methiin) with a small amount of S -allyl cysteine (SAC) (Figure 1A) (Block, 1992)

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doi: 10.1002/osp4.406