Allium chemistry: HPLC analysis of thiosulfinates from onion, garlic, wild garlic (ramsoms), leek, scallion, shallot, elephant (great-headed) garlic, chive, and Chinese chive. Uniquely high allyl to methyl ratios in some garlic samples

Diallyl Sulfide Content and Antimicrobial Activity against Food-Borne Pathogenic Bacteria of Chives (Allium schoenoprasum)

“…Diallyl sulfides (diallyl monosulfide, diallyl disulfide, diallyl trisulfide and diallyl tetrasulfide), which are the sulfurcontaining compounds found in chives, are believed to be responsible for the health-promoting effects and antimicrobial activity. 13,14) Unlike other members in the Alliaceae family such as garlic and onion, little attention has been paid to the antimicrobial property of chives. It is therefore interesty To whom correspondence should be addressed.…”

Antimicrobial Activity of Elephant Garlic Oil againstVibrio choleraein Vitroand in a Food Model

“…9,11,15) This study aimed to investigate the potential of using elephant garlic oil to inhibit or kill V. cholera both in the test tube and in food. The experiments were designed to examine the diallyl sulfide content, antimicrobial activity, and mode of action of elephant garlic oil against several strains of V. cholerae.…”

Isolation and Identification of Causal Constituents of Green Discoloration in Garlic Puree

“…Both compounds are known to be present in garlic homogenates (Lawson et al, 1991;Block et al, 1992).…”