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A limited selection of the recognized polyphenolic constituents found in the matrix of garlic include apigenine, kaempferol-3-O-glucoside-7-O-alpha-l-rhamnoside, kaempferol 3,7-di-O-rhamnoside, luteoline, and kaempferol-3-O-glucoside ( Figure 1 depicts the major water-soluble and oil-soluble sulfur compounds present in garlic