Sulphides are sulphur-containing compounds, which are contained mainly in garlic and in the lily family, such as in onions. Sulphides are divided into water soluble and fat soluble compounds. Alliin in garlic is well-known and has been scientifically studied. Enzymes are released when garlic is processed, as well as when garlic is heated, the odourless alliin is converted into allicin, which is responsible for the typical garlic aroma and garlic’s healthy effect on the human body.
- Lower cholesterol
- Lower blood pressure
- Antibiotic (meaning, they inhibit the growth of micro-organisms such as bacteria and fungi).
- Antioxidant (meaning, they prevent sensitive molecules’ reaction with oxygen).
May reduce the risk of:
- Certain cancer diseases, especially stomach cancer
Onions, chives, shallots, garlic, leeks and brassicas (cabbage vegetables).
It should be noted that:
Garlic preparations do not contain any allicin. Garlic powder, garlic tablets, garlic oils and other garlic preparations give the same healthy effects as freshly processed garlic.
Recommendations for daily requirements have not yet been scientifically determined.
Phytochemicals should not be taken as isolated in tablets because this may cause undesirable side effects. The numerous other ingredients in food are most likely essential, in order that they can exert healthy effects on the body.