Abstract
Sulfur is one of the essential macronutrients and plays critical role in overall health maintenance. Plant-derived organosulfur compounds (OSCs) are the important source of dietary sulfur. Garlic is one of the OSCs-enriched vegetables with long history of cultivation and has been widely applied in nutritional, healthcare, and medicinal applications. The potential functions of garlic and garlic derivatives in health beneficial and disease prevention have been well accepted by the people worldwide. In this chapter, taking garlic as a case, the research progress (up-to-date 2019) on the investigations of phytochemistry, bioavailability and metabolism, pharmacology, and safety for garlic OSCs were systemically reviewed and discussed. Moreover, the information on marketed products and granted patent (2009–2018) for garlic derivative products were also summarized.
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Zhao, M.M., Xiong, S.H., Zhao, G.D., Yu, H. (2020). Organosulfur Compounds in Food. In: Xiao, J., Sarker, S., Asakawa, Y. (eds) Handbook of Dietary Phytochemicals. Springer, Singapore. https://doi.org/10.1007/978-981-13-1745-3_41-1
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