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Garlic, Allium sativum, is known to contain a wide range of biologically active compounds. The organosulfur compounds are mainly the biologically active components of garlic. Many health benefits has been ascribed to them, possessing biological activities including antibacterial, antifungal, antiatherosclerotic, antihypertensive, lipid and cholesterol lowering effects, inhibition of carcinogenesis, enhancing the immune system and other biological activities. The chemistry of the organosulfur compounds in garlic varies with the method it has been processed. For example, the composition of the organosulfur compounds change when garlic is cooked, crushed, ingested, or powdered. This review summarizes the composition of these compounds in garlic's different forms and discusses the recent studies on the biological activities of the organosulfur compounds of garlic from 1996- January 1998, with special attention to …