Garlic (Allium sativum), a bulbous perennial in the onion family, is native to central Asia, the Mediterranean and northeastern Iran. Consumed by humans for thousands of years, it is commonly used as a seasoning.

The sulfur compound in garlic, allicin, is produced by crushing fresh garlic, which also produces other sulfur compounds including ajoene, allylpolysulfides and vinyldithiins. Garlic contains several nutrients including vitamins B1, B5, B6 and C, and the minerals manganese, phosphorus, calcium, iron and zinc.*