IngredientsAllyl sulfide is a chemical compound with the molecular formula C6H10S and an odor resembling that of garlic; it is found chiefly in members of the Allium family (such as garlic and onion), may be prepared synthetically, and is often used as a flavoring agent. In the scientific literature, "allyl sulfide" is most commonly used as a shorthand for diallyl sulfide (DAS), the monosulfide member of a homologous series of garlic-derived organosulfur compounds. Diallyl sulfide (DAS) is a fat-soluble, organic sulfur compound from garlic that possesses antioxidant properties and exhibits anti-inflammatory, antimutation, and cancer prevention effects.
Allyl sulfide, also referred to as diallyl sulfide (DAS), is an organosulfur compound derived from some members of the Allium family, such as onion (Allium cepa). The broader class to which DAS belongs — the allyl sulfides — includes several closely related molecules:
Diallyl sulfide (DAS) is a dominant constituent of allyl derivatives found in garlic oils. This molecule, along with other allyl derivatives such as diallyl disulfide (DADS) and diallyl trisulfide (DATS), exhibits pharmacological and biological activities including anti-inflammatory, anticarcinogenic, and antiangiogenic effects.
DAS is a fat-soluble, organic sulfur, volatile compound from garlic with a characteristic pungent odor. Diallyl disulfide (DADS, also named 4,5-dithia-1,7-octadiene) is an organosulfur compound derived from garlic and a few other plants in the genus Allium. It is a yellowish liquid which is insoluble in water and has a strong garlic odor.
Organosulfur compounds are organic molecules that contain sulfur and are associated with the pungent odors characteristic of allium vegetables such as garlic and onions. They are also abundant in cruciferous vegetables such as broccoli and cabbage. Within the genus Allium, Allium sativum (garlic) is the richest source of allyl sulfides and the most extensively studied. Other sources include Allium cepa (onion), Allium ursinum (wild garlic/ramsons), leeks, chives, and shallots.
There are two major sources of sulfur-containing compounds in plant foods: Allium vegetables, such as garlic, onion, and leek; and cruciferous vegetables, such as broccoli, cabbage, and cauliflower. Among them, garlic is the most studied species, mainly due to the multiple health-enhancing effects attributed to its consumption. Most of these properties have been attributed to organosulfur compounds.
Allyl sulfides in garlic do not exist preformed in the intact clove. Instead, they arise through an enzymatic cascade triggered by tissue damage. The enzyme alliinase catalyzes the reaction that produces allicin, a sulfur-containing natural chemical found in garlic when tissue is damaged by the non-proteinogenic amino acid alliin (S-allylcysteine sulfoxide). Crushing or cutting garlic cloves releases alliinase enzyme sequestered in the vacuoles, which encounters cytosolic alliin to convert it into an array of thiosulfinates, of which the most prominent is allicin.
The highly reactive, unstable, and volatile allicin decomposes to yield a large number of sulfides such as diallyl sulfide (DAS), diallyl disulfide (DADS), diallyl trisulfide (DATS), methyl allyl disulfide (MADS), methyl allyl sulfide, ajoene, and vinyl dithiins. Allicin decomposes readily to allylsulfenic acid (2-propensulfenic acid) and thioacrolein (2-propenethial), which enter into a cascade of reactions producing alkyl disulfides including diallyl disulfide and various polysulfanes, vinyl dithiins, and ajoene.
The chemistry of the organosulfur compounds in garlic varies with the method it has been processed. For example, the composition of the organosulfur compounds changes when garlic is cooked, crushed, ingested, or powdered. Crucially, the water-soluble S-alkyl cysteines, the thiosulfinates, ajoenes and vinyl dithiins, and the oil-soluble allyl sulfides, which are found in the different forms of garlic, possess the biological activities known for garlic.
In 1844, Theodor Wertheim separated by steam distillation a pungent-smelling substance from garlic and named it "allyl sulfur." However, only in 1892 could Friedrich Wilhelm Semmler identify diallyl disulfide as one of the components of distilled garlic oil. The structure of allicin, a thiosulfinate — the natural precursor to allyl sulfides — was established by Stoll and Seebeck in 1948.
Interest in the potential benefits of garlic has origins in antiquity and is one of the earliest documented examples of plants employed for treatment of disease and maintenance of health. Garlic was in use at the beginning of recorded history and was found in Egyptian pyramids and ancient Greek temples. Ancient medical texts from Egypt, Greece, Rome, China, and India each prescribed medical applications for garlic.
Garlic, one of the world's most popular condiments, has a history of use for over 7,000 years. Its culinary and medicinal properties are largely attributed to its complement of organosulfur compounds. Garlic originated in Central Asia and spread to the Mediterranean, being cultivated since ancient times. It has been grown in Egypt as early as 1600 BC and is now popular worldwide.
The earliest known references indicate that garlic formed part of the daily diet of many Egyptians. It was fed particularly to the working class involved in heavy labor, as in the building of the pyramids. Indeed, a recurring theme throughout early history is that garlic was given to the laboring classes, presumably to maintain and increase their strength, thereby enabling them to work harder and be more productive.
Ancient Egyptian and Roman sources describe garlic as a natural remedy for strength and endurance. Pyramid workers consumed it to boost stamina, while Roman soldiers used it to recover from physical exertion and wounds. Hippocrates, the revered physician, prescribed garlic for a variety of conditions. Garlic was given to the original Olympic athletes in Greece, as perhaps one of the earliest "performance enhancing" agents.
The Ancient Israelis made use of garlic as a starvation stimulator, blood pressure enhancer, body heater, and parasite-killer. The Talmud, the book of Judaism, prescribes a meal with garlic every Friday. In the Bible, a meal with garlic and cheese is mentioned, which used to be consumed by reapers.
Garlic (Allium sativum), a member of the Amaryllidaceae family, has been widely utilized across traditional medical systems, including Ayurveda, Traditional Chinese Medicine, and ancient Egyptian practices, for the management of infections, respiratory disorders, and cardiovascular ailments.
Traditional systems such as Ayurveda and traditional Chinese medicine recognized garlic's benefits for digestion, immunity, and infection control, shaping herbal medicine today. Ayurveda and traditional Chinese medicine have emphasized the digestive and detoxifying effects of garlic, using it to balance bodily humors and eliminate intestinal parasites.
In Ayurvedic medicine specifically, garlic (known as Lashuna) occupied a prominent place in classical texts. The Charaka Samhita mentions garlic as a treatment for vata disorders, particularly those affecting the joints and digestion. The Bhavaprakasha Nighantu praises it for its warming potency, calling it beneficial for "Krimi" (parasites), Shwasa (respiratory issues), and Grahani (irritable bowels).
Across traditional systems, garlic was used in several forms whose preparation determined which sulfur compounds were predominant:
Garlic (Allium sativum), a popular food spice and flavoring agent, has also been used traditionally to treat various ailments especially bacterial infections for centuries in various cultures around the world.
The allyl sulfides found in garlic are part of a larger organosulfur family. More than 20 kinds of sulfide compounds from a few sulfur-containing amino acids are produced by garlic, with diverse functions. The principal oil-soluble allyl sulfides are DAS, DADS, and DATS, formed as described above from allicin decomposition.
Diallyl sulfide (DAS) is a flavor compound derived from garlic and is sequentially converted to diallyl sulfoxide (DASO) and diallyl sulfone (DASO2) by cytochrome P450 2E1 (CYP2E1). This metabolic conversion is central to DAS's dual role as both a potential chemoprotective agent and a modulator of drug metabolism. DAS (C6H10S) is one of the novel natural organosulfur compounds, which is mostly obtained from the genus Allium plants.
Diallyl disulfide (DADS) is an organosulfur compound derived from garlic and a few other plants in the genus Allium. Along with diallyl trisulfide and diallyl tetrasulfide, it is one of the principal components of the distilled oil of garlic. It is produced during the decomposition of allicin, which is released upon crushing garlic and other plants of the family Alliaceae. Diallyl disulfide (DADS), a major bioactive component of garlic, has several beneficial biological functions, including anti-inflammatory, antioxidant, antimicrobial, cardiovascular protective, neuroprotective, and anticancer activities.
Diallyl sulfide, diallyl disulfide, and diallyl trisulfide (DATS) are major volatile components of garlic oil. Among the three organosulfur compounds, DATS was found to be most potent in inducing heme oxygenase-1 (HO-1) and NAD(P)H:quinone oxidoreductase-1 (NQO1) in human gastric epithelial cells.
Allyl methyl sulfide is an organosulfur compound with the chemical formula CH2=CHCH2SCH3. The molecule features two functional groups, an allyl (CH2=CHCH2) and a sulfide. It is a colourless liquid with a strong odor characteristic of alkyl sulfides. It is a metabolite of garlic, and "garlic breath" and/or "garlic body odor" is attributed to its presence.
DAS undergoes S-oxidation by CYP2E1 to generate its metabolites DASO and DASO2. Additional oxidation of DAS and its metabolites at the terminal double bonds directs them to glutathione (GSH) conjugation. Before ingestion in garlic preparations and after ingestion in the stomach, allicin likely breaks down to release a number of volatile compounds, including DAS and DADS. These organosulfur compounds are metabolized to allyl mercaptan, allyl methyl sulfide, and allyl methyl disulfide, which have been detected in human breath after garlic consumption.
The most extensively studied and best-characterized molecular mechanism of DAS is its inhibition of the phase I metabolic enzyme CYP2E1. DAS is a selective inhibitor of cytochrome P450 2E1 (CYP2E1), which is known to metabolize many xenobiotics including alcohol and analgesic drugs in the liver. CYP2E1-mediated alcohol/drug metabolism produces reactive oxygen species and reactive metabolites, which damage DNA, protein, and lipid membranes, subsequently causing liver damage.
DAS is sequentially converted to diallyl sulfoxide (DASO) and diallyl sulfone (DASO2) by CYP2E1. These compounds have been shown to reduce the incidence of a multitude of chemically induced tumors in animal models. The impediment of phase I activation of carcinogens is hypothesized to be accountable for the reduction in tumor incidence. Indeed, DAS, DASO, and DASO2 are competitive inhibitors of CYP2E1. DASO2, in addition, is a suicide inhibitor of CYP2E1.
The chemoprotective effects of DAS have been attributed to its inhibitory effects on CYP2E1-mediated bioactivation of certain carcinogenic chemicals. In addition to being a competitive inhibitor of CYP2E1 in vitro, DAS is known to cause irreversible inhibition of CYP2E1 in rats in vivo. The latter property is believed to be mediated by the DAS metabolite diallyl sulfone (DASO2), which is thought to be a mechanism-based inhibitor of CYP2E1.
Diallyl sulfide is a potent inhibitor of the phase I enzyme CYP2E1. CYP2E1 is involved in the metabolic activation of several environmental and dietary carcinogens, such as nitrosamines.
DAS has also been shown to induce other CYP and phase II enzymes as well as decrease hepatic catalase activity. Beyond CYP2E1 inhibition, allyl sulfides activate the nuclear factor erythroid 2-related factor 2 (Nrf2) transcription factor, which orchestrates cellular antioxidant defenses.
Allyl sulfides (including allicin, DADS, and DATS) are recognized for their ability to activate Nrf2 (nuclear factor erythroid 2-related factor 2) and induce antioxidant benefits by upregulating ARE (antioxidant response element)-driven genes. Additionally, they have been found to reduce the inflammatory response by modulating the NFκB (nuclear factor kappa B) pathway.
Enhanced nuclear translocation of transcription factor Nrf2 has been identified as an important event responsible for the antioxidant effects observed with DAS. Through modulation of Nrf2 expression and subsequent nuclear translocation in rat lung, DAS treatment was associated with significant upregulation in activity and transcription of several antioxidant enzymes compared to untreated animals. Increased enzyme activity was observed for glutathione S-transferase (GST), glutathione reductase, and catalase, while increased transcription of superoxide dismutase (SOD), glutathione peroxidase, and catalase were reported in DAS-treated animals. In addition, DAS-treated rats exhibited an increased GSH/GSSG ratio, suggesting increased pulmonary antioxidant capacity or reduced oxidative stress.
The principal phytochemicals that exhibit antibacterial activity are oil-soluble organosulfur compounds that include allicin, ajoenes, and allyl sulfides. The organosulfur compounds of garlic exhibit a range of antibacterial properties such as bactericidal, antibiofilm, antitoxin, and anti-quorum sensing activity against a wide range of bacteria including multi-drug resistant (MDR) strains. The reactive organosulfur compounds form disulfide bonds with free sulfhydryl groups of enzymes and compromise the integrity of the bacterial membrane.
Allyl sulfides have been shown to induce cytotoxic and apoptotic effects in cancer cells. However, the mechanistic action of cancer prevention in colorectal cancers is still unclear. Collectively, these allyl sulfides have been shown to inhibit invasion and metastasis in colon cancer cells, with DATS being more effective than DADS and DAS at concentrations of 10 and 25 μM.
DAS-mediated significant increase in the levels of proapoptotic protein (bax) and p53-mediated cell cycle arrest have been identified as alternate pathways activating apoptosis.
One of the chemical compounds generated by the metabolism of allicin-derived substances is hydrogen sulfide (H2S), which functions as a signal transduction substance within the human body. H2S is recognized as a gasotransmitter involved in vasodilation, cardiac protection, and anti-inflammatory signaling, and its endogenous generation from dietary allyl sulfides is considered one mechanism underlying cardiovascular effects.
Preclinical (animal and in vitro) evidence: Cancer chemoprevention is the most extensively studied area for DAS and related allyl sulfides. DAS, a flavor component present in garlic (Allium sativum), has been found to play a role in the inhibition of chemically-induced cytotoxicity and carcinogenicity in animal models. Garlic as well as many organosulfur compounds derived from garlic have been demonstrated to possess strong chemopreventive activity against experimentally induced cancers of the skin, esophagus, stomach, colon, liver, lung, and mammary gland.
DAS and its metabolites have been shown to reduce the incidence of a multitude of chemically induced tumors in animal models. The impediment of phase I activation of carcinogens is hypothesized to be accountable for the reduction in tumor incidence. These compounds have been shown to reduce carbon tetrachloride-, N-nitrosodimethylamine-, and acetaminophen-induced toxicity in rodents.
DAS and DASO2 inhibited the bioactivation of 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone (NNK) and related lung tumorigenesis in A/J mice. Because CYP2E1 does not play a key role in NNK activation, the inhibition of other CYP enzymes active in NNK metabolism is likely.
Evidence strength and limitations: All of these effects are observed at concentrations much higher than what is normally ingested by humans. The biological activities of garlic and its related compounds at lower concentrations that mimic human consumption remain to be studied further. There are no large-scale human clinical trials demonstrating that DAS supplementation reduces cancer incidence. Epidemiological data on total garlic consumption and cancer risk exist, but they do not isolate the contribution of DAS specifically. Evidence for cancer prevention by DAS itself therefore remains preclinical.
Mechanism: Garlic organosulfur compounds, including DAS, have been proposed to reduce blood pressure through hydrogen sulfide- and nitric oxide-signaling pathways. Garlic supplements have been associated with a blood pressure-lowering effect of clinical significance in hypertensive patients. The mechanism of action is biologically plausible, whereby garlic's blood pressure-lowering effect involves the hydrogen sulfide- and nitric oxide-signaling pathways.
Human clinical evidence (garlic preparations): Clinical studies have used garlic preparations (powder, aged extract, oil) rather than isolated DAS. In a randomized controlled trial, elderly patients with systolic hypertension received daily placebo or 1, 2, or 4 capsules daily of aged garlic extract (240 mg, 480 mg, or 960 mg dosages, respectively). Mean systolic blood pressure was significantly reduced (by 11.8 ± 5.4 mmHg) in the 2-capsule group over 12 weeks compared with placebo (P=0.006). The investigators cited poor compliance and less tolerability in the 4-capsule group as potential explanations for the superior result in the 2-capsule group.
In a meta-analysis of 18 randomized controlled trials (published between January 1946 and November 2013) investigating the effects of garlic on blood pressure, doses of garlic powder ranged from 300 to 2,400 mg/day for 2 to 24 weeks.
Allicin, S-allyl cysteine presented in aged garlic extract, and diallyl disulfide presented in garlic oil are the active compounds responsible for anti-atherosclerotic effects.
Evidence strength: Most clinical trials suffer from small sample sizes (typically n < 100), single-center designs, and short durations (4–24 weeks), with large-scale multicenter randomized controlled trials notably absent. The majority of mechanistic evidence derives from in vitro and animal studies using supraphysiological concentrations unlikely achievable through oral supplementation. Studies predominantly rely on surrogate biomarkers rather than hard clinical endpoints (mortality, cardiovascular events). No trials have tested isolated DAS in humans for cardiovascular endpoints.
The principal phytochemicals that exhibit antibacterial activity are oil-soluble organosulfur compounds that include allicin, ajoenes, and allyl sulfides. The organosulfur compounds of garlic exhibit a range of antibacterial properties such as bactericidal, antibiofilm, antitoxin, and anti-quorum sensing activity against a wide range of bacteria including multi-drug resistant (MDR) strains.
In vitro studies have shown activity of allyl sulfides against Helicobacter pylori, Staphylococcus aureus, Salmonella species, and various fungi including Candida albicans. Pharmacological effects documented in vivo and in vitro include antibacterial, antiviral, antifungal, antiparasitic, anthelmintic, antiatherosclerotic, anti-inflammatory, antihyperlipidemic, immunomodulatory, anti-tumor, antidiabetic, diuretic, and hepatoprotective activities.
Evidence strength: Antimicrobial evidence for allyl sulfides is predominantly in vitro. Human clinical trials specifically examining DAS or DADS as antimicrobial agents are absent from the published literature. The clinical utility of isolated allyl sulfide preparations for infections in humans has not been established in controlled trials.
DADS, DAS, and diallyl trisulfide are fat-soluble allyl sulfides with antioxidant potential. Studies indicate that diallyl sulfides can activate drug-metabolizing enzymes such as NQO1 and HO-1 in a manner that depends on the Nrf2/ARE pathway.
A study evaluated the effect of DAS, present in garlic, on the expression of antioxidant enzymes in the rat lung and Nrf2 modulation in MRC-5 lung cells. DAS increased the activities of glutathione S-transferase, glutathione reductase, and catalase as well as the GSH/GSSG ratio compared with the lung of untreated control rats (p < 0.05). The pulmonic superoxide dismutase, glutathione peroxidase, NAD(P)H:quinone oxidoreductase 1, and catalase mRNA levels were also significantly increased (p < 0.05) after DAS treatment.
Evidence strength: Antioxidant evidence is robust in animal and cell models; human data on isolated DAS are limited. Broader antioxidant studies on garlic preparations (including aged garlic extract) show measurable effects in humans, but again, these cannot be attributed solely to DAS.
Garlic and garlic extracts are believed to provide therapeutic benefits in neurological disorders owing to their antioxidant, anti-inflammatory, and neuroprotective effects. Much of the neuroprotective evidence concerns DATS rather than DAS specifically. Diallyl trisulfide (DATS) was previously shown to induce many Nrf2 target genes in non-nervous cells. Studies have shown that DATS at 50 μM caused activation of Nrf2 and Nrf2 target genes in rat spinal cord explants. DATS also protected motor neurons against glutamate-induced excitotoxicity.
These findings have identified DATS as a promising neuroprotective agent and suggest that the activation of the Nrf2 signal pathway may be a new strategy in neurodegenerative disease.
Evidence strength: Neuroprotective evidence for allyl sulfides is almost entirely preclinical (animal models and cell lines). No controlled human trials using isolated DAS or DATS for neurological endpoints have been published.
CYP2E1-mediated alcohol/drug metabolism produces reactive oxygen species and reactive metabolites, which damage DNA, protein, and lipid membranes, subsequently causing liver damage. Several groups have shown that DAS is not only capable of inhibiting alcohol- and drug-mediated cellular toxicities, but also HIV protein- and diabetes-mediated toxicities by selectively inhibiting CYP2E1.
Effects of DAS on thioacetamide-induced hepatotoxicity and immunotoxicity were investigated. When male Sprague-Dawley rats were treated orally with 100, 200, and 400 mg/kg of DAS in corn oil for three consecutive days, the activity of CYP2E1-selective p-nitrophenol hydroxylase was dose-dependently suppressed. In addition, the activities of CYP 2B-selective enzymes were significantly induced by the treatment with DAS.
One notable human phenotyping study was conducted to examine DAS's effect on CYP2E1 in vivo: The effects of acute administration of dietary levels of ethanol and the garlic oil extract DAS on CYP2E1 activity in volunteers were studied using chlorzoxazone as a probe substrate. The mean differences between the baseline and DAS-treated (0.2 mg/kg) CYP2E1 activities were significantly different (two-tailed p value = 0.0242, n = 8). Likewise, the mean differences between the baseline and ethanol-treated CYP2E1 activities were also significantly different (two-tailed p value = 0.0005, n = 7). The reduction in in vivo CYP2E1 activity by DAS is consistent with reported inhibition observed in vitro. This is one of the few human studies specifically involving DAS and represents important preliminary clinical pharmacology evidence.
Evidence strength: The human CYP2E1 inhibition study provides proof-of-concept pharmacological evidence at dietary DAS levels. Hepatoprotective effects in animal models are well-documented; translation to clinical hepatoprotection in humans requires further investigation.
Based on available peer-reviewed literature, allyl sulfides (principally DAS, DADS, DATS) have been studied in connection with the following body systems:
Numerous studies have revealed several unique properties of DAS in terms of its health-promoting effects. DAS has proved to be anticancer, antimicrobial, anti-angiogenic, and immunomodulatory as demonstrated by multiple investigations. Diallyl sulfide can also impede oxidative stress and chronic inflammation as suggested by the literature. Studies also explored that DAS could thwart the development of chronic diseases like cancer, neuronal, and cardiovascular disease through modulating mechanistic pathways involved in pathogenesis.
Fresh garlic and dried powders are typically used in food preparation and as spices but may also be presented as tablets. Steam-distilled oils and aged extracts are used in tablets, soft gelatin capsules, or liquids.
Note: The dosages above are those reported in cited research and should not be interpreted as recommended human doses for DAS specifically. No human dietary reference value or therapeutic dose has been formally established for isolated diallyl sulfide by regulatory or health bodies.
DAS has shown appreciable allergic reactions and toxicity, as it can also affect normal cells. Thus its use in the prevention and treatment of cancer is limited. DAS itself undergoes CYP2E1-mediated metabolism and produces toxic sulfur metabolites. Thus, there is a potential risk involved in using DAS as a therapeutic regimen.
DAS causes toxicity at relatively high dosages and with long exposure times. These toxicity observations have been made primarily in cell and animal models; data on human toxicity from dietary DAS exposure are limited. Garlic preparations as a whole are generally considered safe at food and low-supplement doses, but higher doses may cause gastrointestinal symptoms.
Because DAS is a potent inhibitor of CYP2E1, it has the theoretical capacity to alter the metabolism of drugs and chemicals that are CYP2E1 substrates. CYP2E1 is a key metabolic enzyme for many xenobiotics such as alcohol and acetaminophen. The inhibition of CYP2E1-mediated metabolism of these substrates, especially in overdoses, is crucially important in preventing cytotoxicity. This dual action means that DAS could theoretically reduce acetaminophen-induced hepatotoxicity at high doses, but could also alter the metabolism of therapeutic drugs cleared by CYP2E1, raising interactions concerns.
Several groups have shown that DAS is not only capable of inhibiting alcohol- and drug-mediated cellular toxicities, but also HIV protein- and diabetes-mediated toxicities by selectively inhibiting CYP2E1; however, due to known DAS toxicities, its use as a treatment modality for alcohol/drug- and HIV/diabetes-mediated toxicity has only limited clinical relevance.
DAS and DASO undergo extensive oxidation in vivo at the sulfur atom, the allylic carbon, and the terminal double bonds. CYP2E1 preferentially catalyzes oxidation of the sulfur atom. DASO2 undergoes further CYP2E1-mediated activation of the olefinic pi-bond, a reaction which transforms many terminal olefins to potent mechanism-based P450 inhibitors. It is hypothesized that this final metabolic event with DASO2 leads to autocatalytic destruction of CYP2E1.
Allyl methyl sulfide (a metabolite of DAS and other garlic organosulfur compounds) is responsible for "garlic breath" and/or "garlic body odor." This is a practical tolerability consideration for supplements containing DAS or garlic oil. In clinical studies, good tolerability and acceptability were stated by the volunteers treated with aged garlic extract. Recent publications consider aged garlic extract to be a more tolerable and safer formulation compared to raw garlic or garlic oil preparations containing high DAS content.
The taste and odor of DADS and the other constituents of garlic oil significantly limit the concentration of active ingredients (the garlic oil is typically heavily diluted, with capsules often containing over 99% vegetable oil). A comparison of garlic oil dietary supplements found a 50-to-1 range in their total content of allyl sulfides. This variability makes it difficult to standardize dosing across commercial preparations.
Health conditions that Allyl sulfide may help support.
Body systems that Allyl sulfide may help support.
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