Polysulfides as biologically active ingredients of garlic.

@article{Mnchberg2007PolysulfidesAB,
  title={Polysulfides as biologically active ingredients of garlic.},
  author={Ute M{\"u}nchberg and Awais Anwar and Susanne Mecklenburg and Claus Jacob},
  journal={Organic \& biomolecular chemistry},
  year={2007},
  volume={5 10},
  pages={
          1505-18
        }
}
Garlic has long been considered as a natural remedy against a range of human illnesses, including various bacterial, viral and fungal infections. This kind of antibiotic activity of garlic has mostly been associated with the thiosulfinate allicin. Even so, recent studies have pointed towards a significant biological activity of trisulfides and tetrasulfides found in various Allium species, including a wide range of antibiotic properties and the ability of polysulfides to cause the death of… Expand
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