Widely used in the food and dietary supplement industry due to its health-promoting properties. It is a key compound found in garlic, contributing to its characteristic odor and flavor when garlic is crushed or chopped. Upon enzymatic conversion, it forms allicin, which exhibits antioxidant, antimicrobial, and anti-inflammatory effects. Commonly incorporated into supplements aimed at supporting cardiovascular health, boosting the immune system, and reducing oxidative stress. Additionally, it is utilized in the development of natural preservatives for food products to extend shelf life and inhibit microbial growth. Its potential therapeutic applications are also being explored in research for managing conditions like hypertension, high cholesterol, and certain infections.