Garlic53 contains a key component, alliin or S-methyl-l-cysteine sulfoxide. Additionally, methiin (methylcysteine sulfoxide), cycloalliin, several y-L-glutamyl-S-alkyl-L-cysteines, and alkyl alkanethiosulfinates are present (Fig. 29.8). The tissues also contain enzymes (alliinase, peroxi-dase, myrosinase), as well as additional sulfur-containing compounds, ajoene, and other minor components. Garlic itself has the highest sulfur content of all of the Allium species. When the garlic clove is crushed, the enzyme

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