Possible Interaction: Sulfur and Garlic

“The results suggest that ingesting garlic may decrease methylmercury toxicity by causing the formation of sulfur adducts that inhibit adverse reactions.”

“A particular emphasis is given on the organosulfur compounds content, since they highly contribute to the effective bioactive properties of garlic , including its derived products.”

“Alliin, the active compound of garlic leaf extract showed 32% increase in yield under sulphur treated conditions.”

“Results suggest that the antioxidative stress properties of garlic might result from the contributions of its sulfur component in different steps and not necessarily from the contribution of only one of them.”

“FT-IR spectroscopy confirmed that organosulfur compounds are responsible for the substantial antimicrobial activity of garlic , much greater than those of garlic phenolic compounds, as indicated by changes in the spectral features of proteins, lipids, and polysaccharides in the bacterial cell membranes.”

“High sulfur application in combination with low nitrogen fertilization increased the alliin concentration in garlic significantly during main growth until the beginning of ripening.”

“The study on the effects of sulfur on physiological and biochemical indices and nutrition quality of garlic showed that when soil sulfur content was 8.41 mg kg(-1), the NR and POD activities, photosynthetic pigment content and photosynthetic parameter (Pn, Gs, E) in garlic leaves were higher.”