This is not a medical site. Information on this page is provided on a
"best efforts" basis for interest only and does not constitute
personal advice.
It is essential that you discuss medical matters with your doctor.
Please read the site terms of use.
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The diallyl sulphides (sulfides) obtained from garlic are less powerful than allicin but can
still reportedly provide some benefits to health.
Diallyl sulphides are also less
volatile than allicin.
They do not degrade as quickly and, importantly, the health benefits survive
cooking. Note that garlic still needs to be chopped or crushed to produce
the sulphides - if garlic is cooked whole then it has almost no
medicinal value or health benefits.
Diallyl sulphides do not share the antifungal properties of allicin.
However they are reportedly good for the blood and circulation in some cases.
The sulphides might also help to lower the levels of "bad" cholesterol, hence garlic might
help to keep the heart and cardiovascular system healthy.
Diallyl suphides also have a reputation for boosting the immune system.
The garlic sulphides break down in the body within a few hours so
for maximum health benefit it is best to
have "a little often" as opposed to one large daily dose.
Before taking garlic or any other supplement, consult your doctor.
See also: Allicin
Garlic Central is not a medical site. Information on this page is provided on a
"best efforts" basis for interest only and does not constitute
personal advice.
Always discuss medical matters with your doctor.
Please read the site terms of use.
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