Allyl sulfides are found in foods in the onion family and help reduce the production of certain enzymes that convert cancer-causing precursors into their active form.
Allyl sulfides help reduce the risk of cancer by limiting the number of cancerous precursors from becoming cancer.
Due to the allyl sulfides in garlic, onions and leeks, they have been linked to a reduced risk of stomach and colon cancer.
Allyl sulfides are also thought to aid in the following diseases and/or conditions:
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