*2.2.1 Bioactive compounds*

Garlic is composed of various bioactive compounds covering polysaccharides, organosulfur compounds, saponins, and phenolic compounds [39–42]. Among them the major bioactive compound of garlic are organosulfur compounds, such as diallyl thiosulfonate (allicin), diallyl sulfide (DAS), diallyl disulfide (DADS), diallyl trisulfide (DATS), E/Z-ajoene, S-allyl-cysteine (SAC), and S-allyl-cysteine sulfoxide (alliin) which are responsible for numerous health benefits [43]. Several phenolic compounds such as resorcylic acid, pyrogallol, gallic acid, rutin, protocatechuic acid, as well as quercetin are significant bioactive compounds contribute to biochemical properties [39–43].
