“…Allium plants such as garlic ( Allium sativum , Liliaceae) produce S-allyl cysteine (SAC; S-hydrocarbyl-L-cysteine) (Figure 1) (NCBI, 2022a), an organosulfur amino acid (Aziz, Ramalingam, Latip, & Zainalabidin, 2021). Aged garlic extract contains more durable and bioavailable water-soluble organosulfur components like S-allylmercapto-L-cysteine (SAMC), SAC, ajoene, alliin and allicin (Asdaq et al ., 2021; Baseggio Conrado, Fanelli, McGuire, & Ibbotson, 2021; Rais, Ved, Ahmad, & Parveen, 2021). In several studies, SAC (a phytochemical) has been documented to have antioxidant (Ruiz-Sanchez, Pedraza-Chaverri, Medina-Campos, Maldonado, & Rojas, 2020), antihepatotoxic (Anandasadagopan et al ., 2017), neurotrophic (Tobon-Velasco et al ., 2012) and anticancer (Xu et al ., 2018) activities.…”