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. 2014 Oct 31;19(11):17697–17714. doi: 10.3390/molecules191117697

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© 2014 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/).

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Representative HPLC chromatogram of selected organosulfur standards (A); raw garlic extract (B); and steamed garlic extract (C). Peaks: (1) alliin, (2) SAC, (3) γ-glutamyl-S-allyl-l-cysteine, (4) γ-glutamyl-S-(trans-1-propenyl)-l-cysteine, (5) γ-glutamyl phenylalanine, (6) S-allyl mercaptocysteine, (7) allicin, (8) DAS, (9) DADS, and (10) DATS.

Representative HPLC chromatogram of selected organosulfur standards (A); raw garlic extract (B); and steamed garlic extract (C). Peaks: (1) alliin, (2) SAC, (3) γ-glutamyl-S-allyl-l-cysteine, (4) γ-glutamyl-S-(trans-1-propenyl)-l-cysteine, (5) γ-glutamyl phenylalanine, (6) S-allyl mercaptocysteine, (7) allicin, (8) DAS, (9) DADS, and (10) DATS.