Organosulfides
- Dithiolthiones (isothiocyanates)
- Sulphoraphane – Brassicates.
- Polysulfides (allium compounds)
- Allyl methyl trisulfide – garlic, onions, leeks, chives, shallots.
- Sulfides
- Diallyl sulfide – garlic, onions, leeks, chives, shallots.
Read more about this topic: List Of Phytochemicals In Food