Thiosulfinates antibacterial activity

Studies on the antibacterial activity of thiosulfinates have mainly focused on garlic and onion. These studies showed that garlic was more effective in bacterial inhibition than onion since the sulfur compound content of garlic is four times higher compared to the level found in onion. Furthermore, both oifion and garlic are... 

Several other spices have even better antibacterial properties than chilli. Garlic, clove, and cinnamon have chemicals that destroy the deadly bacteria Escherichia coli 0157 117. The chemicals responsible for the activity of these spices are cinnamic aldehyde in cinnamon, eugenol in clove, and diallyl thiosulfinate in garlic. The spices with the... 

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