Health Guide

Diallyl sulfide

Diallyl sulfide is a potent organic compound found primarily in garlic and onions. It belongs to a class of phytochemicals called organosulfides, which are responsible for garlic's distinct, pungent aroma and taste. While it might sound like a complex chemical, it is essentially the 'essence' of garlic's health power. When you crush or chop garlic, enzymes convert precursors into compounds like diallyl sulfide. This compound acts as a powerful defender for your body, helping to fight off harmful bacteria, reduce inflammation, and potentially lower the risk of chronic diseases. Think of it as nature’s concentrated medicinal oil, packed into your favorite kitchen staples.

Evidence BasedDietary Supplement

VERIFIED SOURCE

Bio-Activity Analysis

Antibacterial Potency Comparison

SCIENTIFIC DATA VISUALIZATION

Y-Axis

Inhibition Strength (Relative)

Compound →

Health Benefits & Sources

Why You Need It

Fights Harmful Bacteria: Acts as a natural antibiotic, particularly effective against foodborne pathogens.
Supports Heart Health: May help relax blood vessels and improve circulation.
Boosts Cellular Defense: Supports the body’s natural detoxification enzymes.

Deep Dive

Diallyl sulfide is best known for its ability to combat infections. Research suggests it is up to 100 times more effective than common antibiotics like erythromycin and ciprofloxacin at fighting certain bacteria, specifically Campylobacter, a leading cause of food poisoning. Beyond fighting germs, it helps reduce inflammation in the blood vessels, which supports healthy blood pressure levels. It also activates pathways in the liver that help the body process and eliminate toxins, acting as a shield for your cells against oxidative stress.

Natural Food Sources

The best way to get diallyl sulfide is by eating fresh Allium vegetables. The compound is formed when the plant cells are damaged (chopped or crushed).

Food	Amount	% DV
Garlic (Raw)	1 clove (~3g)	High (Specific % DV not established)
Garlic (Cooked)	1 clove	Moderate
Onions	1 medium	Low to Moderate
Leeks	1/2 cup	Low
Chives	1 tbsp	Low

Supplementation

While diallyl sulfide is available as a refined chemical for research, it is rarely sold as a standalone supplement. Instead, look for Aged Garlic Extract or Garlic Oil supplements. These contain the organosulfide compounds your body needs. If you prefer food, aim for 1–2 cloves of raw or lightly cooked garlic daily to maximize the enzymatic conversion into diallyl sulfide.

Top Food Sources

Raw Garlic

Crush and let sit 10 mins before eating

Garlic Oil

Great for cooking or supplements

Onions

Red onions are best

Leeks

Milder flavor, high nutrient

Shallots

Concentrated sulfur compounds

Frequently Asked Questions

Not exactly. Allicin is the unstable precursor created when you cut garlic. Allicin quickly breaks down into various stable compounds, including diallyl sulfide. So, diallyl sulfide is a stable end-product of allicin breakdown.

High heat can degrade some organosulfides, but diallyl sulfide is relatively stable. However, to get the most benefit, add garlic towards the end of cooking or eat it raw.

The pungent smell comes directly from the sulfur compounds like diallyl sulfide. It's a sign that the active ingredients are present!

Yes. Garlic oil supplements are often enteric-coated to prevent stomach upset and contain concentrated amounts of diallyl sulfide and related compounds.

Safety & Side Effects

Safety Information

Who should avoid it?

Individuals scheduled for surgery (garlic can increase bleeding risk).
Those with bleeding disorders.

Potential Side Effects:

Gastrointestinal Distress: High doses, especially in supplement form, can cause heartburn, nausea, and gas.
Body Odor: A distinct garlic scent may emanate from the skin and breath.
Interactions: Garlic supplements may interact with blood thinners (like Warfarin) and HIV medications. Always consult a doctor before starting high-dose garlic supplements.

Scientific References

[1]Cai, Y., et al. (2004). 'Antibacterial activity of diallyl sulfide.' *Journal of Antimicrobial Chemotherapy*.
[2]Rahman, K. (2007). 'Effects of garlic on platelet biochemistry and physiology.' *Molecular Nutrition & Food Research*.
[3]Banerjee, S. K., & Maulik, S. K. (2002). 'Effect of garlic on cardiovascular disorders: A review.' *Nutrition Journal*.