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Water-soluble organosulfur compounds, such as S-allylcysteine and SAMC ( Figure 3 ), are formed from -glutamyl-S-allyl-L-cysteine during long-term incubation of crushed garlic in aqueous solutions, as in the manufacture of aged garlic extracts (see Sources)

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But what many people may not realize is that this powerful compound also has a distinctive taste and smell that can be quite off-putting