For those not highly sensitive to garlic, parsley is recommended by herbalist to attempt to neutralize the offensive garlic order. However, persons highly sensitive or allergic to the herb will develop a contact dermatitis, with redness and itching of the skin. Garlic is well known to be one of the best plant sources of sulfur. These sulfur-containing compounds are the active compounds responsible for the medical results. In 1858, Louis Pasteur documented that garlic kills bacteria.
Garlic oil contains alliin, which once the cloves are cut or crushed, is converted to allicin.
It treats everything from high cholesterol to infectious bacteria. I'm sure everyone would probably choose the wonderful health benefits associated with the eating of garlic, if it were not for the unpleasant odor of this bulbous plant. A Brief History of Garlic. Back to Eden Publishing Co, CA. 1994. Culpepper's Color Herbal.