Dialyl disulfide (DADS) is a major diallyl chemical found in garlic. DADS is well-known for its powerful antioxidant qualities, which aid in the fight against oxidative stress and protect cells from damage. It also has antibacterial characteristics and has been studied for its ability to suppress the growth of bacteria and fungi. Furthermore, DADS has showed promise in cancer studies because it may inhibit cancer cell proliferation and trigger apoptosis, or programmed cell death, in some cancer types. Dialyl sulfide (DAS) is another well-known diallyl chemical found in garlic, onions, and shallots. DAS contains anti-inflammatory properties, which may lower the risk of chronic diseases related with inflammation, including as cardiovascular disease and some malignancies. Furthermore, DAS has been investigated for its capacity to alter lipid metabolism and lower cholesterol levels, making it a promising candidate for cardiovascular health management. Another diallyl molecule present in garlic, allicin, is well known for its antibacterial qualities and has been utilized as a natural cure for a variety of ailments. When garlic is crushed or chopped, an enzyme that transforms alliin to allicin is activated. The antibacterial and antifungal characteristics of this chemical have been investigated for use in treating illnesses such as the common cold, fungal skin infections, and even as a potential food preservative. Dialyl molecules have applications in the food and pharmaceutical industries, in addition to their health benefits. They add to the distinctive flavor and scent of garlic and related vegetables, making them valuable elements in culinary creations all over the world. Furthermore, continuing research is revealing the potential of these molecules in medicine development, disease prevention, and a variety of industrial activities, demonstrating their adaptability and significance in both natural and synthetic environments.
