Ajoene, garlic constituent

The constituents of garlic bulbs, in particular the sulphur derivatives such as alliin, ajoenes, vinyldithines etc., are known for their lipid and cholesterol effects as well as antithrombotic... 

Steam distillation of garlic produces an oil that also has several different allyl sulfur constituents such garlic oils can contain about diallyl disulfide (DADS, -26%), diallyl trisulfide (DATS, 19%), allyl methyl trisulfide (15%), allyl methyl disulfide (13%), diallyl tetrasulfide (8%), allyl methyl tetrasulfide (6%), dimethyl pentasulfide (4%), dimethyl trisulfide (3%), and dimethyl hexasulfide (1%). The oil derived from macerated garlic contains vinyldithiins and ajoenes. Storage of garlic in ethanol for several months... 

Known active constituents of garlic (there are at least 35 other constituents whose actions are unknown) ajoene, allicin, aliin, allixin, allyl mercaptan, allyl methyl thiosulfmate, allyl methyl trisulfide, allyl propyl disulfide, diallyl disulfide, diallyl hepta sulfide, diallyl hexa sulfide, diallyl penta sulfide, diallyl sulfide, diallyl tetra sulfide, diallyl tri sulfide, dimethyl disulfide, dimethyl trisulfide, dirpopyl disulfide, methyl ajoene, methyl allyl thiosulfmate, propyline sulfide, 2-vinyl-4H-l, 3-tithiin, 3-vinyl-4H-1, 2dithiin, S-allyl cysteine sulfoxide, S-allyl mercapto, cysteine. 

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