General compounds in fresh garlic [54]: Organosulfur compounds : allicin (diallyl thiosulfinate), alliin (precursor of allicin), diallyl sulfide (DAS), diallyl disulfide (DADS), diallyl trisulfide (DATS), ajoene (E and Z), and SAC [54]
Research using the Broad Institute Connectivity Map analyzed 1,309 bioactive molecules and identified GHK-Cu as having remarkable gene expression modulation capabilities
[16] [19] Some research suggests these anti-inflammatory effects may occur alongside weight loss, though the relative contributions of direct immunomodulation versus metabolic improvement remain unclear
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