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Garlic's power as a heath promoter comes from its rich variety of sulfur
containing compounds. Of the nearly one hundred nutrients in garlic, the
most important in terms of health benefits seems to be the sulfur compound
allicin—an amino acid. Allicin is not present in fresh garlic, but it is
formed instantly when cloves are crushed, chewed, or cut. Allicin seems
to be responsible for the superbiological activity of garlic as well as
its odor. In addition to allicin, a single clove of garlic offers a stew
of compounds with potential health benefits, including saponins,
phosphorus, potassium, zinc, selenium, polyphenols, and arginine. In
addition to these compounds, garlic is a good source of vitamin B6 and
also of vitamin C. As with most whole foods, garlic's antioxidant and
anti-inflammatory abilities are probably due to the sum of the whole
rather than a single agent.