1 Introduction Garlic ( Allium sativum L.) is a member of the Liliaceae family ( Allium contain hundreds of species, including garlic, onion, shallot, leek and chive, that are known for their physiologically active secondary metabolites ( The raw garlic-derived compounds contain organosulfur components susceptible to oxidation, volatilization, and deterioration when exposed to unfavorable conditions such as light, oxygen, and high temperatures ( This comprehensive review provides recent experimental and clinical reports
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The removal took effect after seven days
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