Metabolizing garlic’s sulfur-containing chemicals (i.e., allicin, diallyl disulfide, diallyl trisulfide, and S-allylmercaptocysteine) eventually produces hydrogen sulfide (H2S). H2S is not only responsible for the characteristic garlic odor, but is also a signaling molecule with direct effects on vascular tissue, nerve synapses, inflammatory processes, and more.[1] However, the sulfur-containing chemicals in garlic also have their own direct effects, activating several signaling pathways involved in anti-oxidant, anti-thrombotic, and anti-inflammatory mechanisms,[2][3] which explains garlic's role in cardiovascular health.[4] These chemicals also likely regulate the cell cycle in cancer cells, causing apoptosis (cell death),[5][6] which explains the potential role of garlic in lowering gastric and colorectal cancer risk.[5]