“…Studies supported that many of garlic's effects are attributed to the generation of sulfane sulfur, a reactive sulfur species (RSS) (Iciek et al, 2001;Iciek et al, 2012). For human beings, persulfide (RSSH), polysulfide (RSS n R), and thiosulfate (RSSO 3 ) are major forms of sulfane sulfur in the body (Yuan et al, 2017;Akaike et al, 2017;Alvarez et al, 2017;Yang et al, 2019a;Liu H. et al, 2019). Additionally, some endogenous RSS, like cystine, cysteine, homocysteine, methionine, glutathione, and hydrogen sulfide (H 2 S), are not sulfane sulfur per se, but can be metabolized to produce sulfane sulfur (Jackson et al, 2012).…”