“…Garlic oils contain major organosulfur compounds, including diallyl sulfide (DAS; 112 g/g), diallyl disulfide (DADS; 1,183 g/g), and diallyl trisulfide (DATS; 751 g/g), and minor amounts of many other volatile compounds (49). These compounds possess potent anticancer, antioxidant, and anti-inflammatory immune modulation activities and antimicrobial properties (2,30,71,72,79,83). The inhibitory effect of DASs against Bacillus cereus, Salmonella sp., and Vibrio cholerae (7,62,63), Staphylococcus aureus and Candida albicans (42,51), Helicobacter pylori (52,58), and Klebsiella pneu-moniae and Pseudomonas aeruginosa (17,37,53,73) were studied, and a recent report has shown that DASs were synergistically effective when combined with antibiotics against antibiotic-resistant strains of Escherichia coli, Enterobacter cloacae, E. faecalis, and Citrobacter freundii (80).…”