“…These compounds are responsible for the garlic's color, odor, and biological properties (Agarwal, 1996;Nicastro et al, 2015). Several effects of these compounds including modulation of immune function, antioxidant and antiinflammatory activities, anticancer, cardiovascular system protection, antimicrobial, and blood glucose lowering were reported (Gholijani, Gharagozloo, Kalantar, Ramezani, & Amirghofran, 2015; Suleria, Butt, Anjum, Sultan, & Khalid, 2013;Upadhyay, 2016a . S-allyl, S-methyl, and S-ethyl derivatives of cysteine along with alliin (C 6 H 11 NO 3 S) are of the most vital OSCs that their apoptotic, radical scavenging (antioxidant) activity, and antiinflammatory effects were proven (Zeng et al, 2017;Bisen & Emerald, 2016).…”