Sheen L.-Y.Leu Y.-J.Kang Z.-C.Lin S.-Y.Tsai S.-J.2019-07-112019-07-11199410116958https://scholars.lib.ntu.edu.tw/handle/123456789/413605Commercial garlic health foods were divided into two groups according to whether they contain allicin and/or ajoene or not. The allicin and/or ajoene containing samples were analyzed by HPLC, while the others by GC. Among the five allicin and/or ajoene containing samples, one sample contained 86% of allicin; the other four samples contained diallyl disulfide (12-44%), methyl allyl trisulfide (11-29%) and diallyl trisulfide (8-14%). Among the five samples which did not contain allicin and/or ajoene, one sample contained high content of 61% 2-vinyl-4H-1,3-dithiin; the other four samples contained diallyl disulfide (42-58%), methyl allyl trisulfide (4-13%) and diallyl trisulfide (7-39%).active componentgarlichealth foodsjournal article2-s2.0-0028114426https://www.scopus.com/inward/record.uri?eid=2-s2.0-0028114426&partnerID=40&md5=a6ff5665aa4d47a074cd90745d6d9678