Allicin Bioavailability From Garlic Supplements and Garlic Foods

This study will measure the bioavailability of allicin, the main active compound of garlic, from garlic supplements and garlic foods (raw, cooked, processed) so that * supplement manufacturers and clinical investigators know how supplements need to be made and consumed to obtain high bioavailability * consumers can know how garlic can be prepared to obtain any established health benefits of garlic.