Garlic contain amino acid

Garlic contains the amino acid Alliin.
Alliin is a sulfoxide that is a natural constituent of fresh garlic. It is a derivative of the amino acid cysteine. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic.
Alliin showed a good hydroxyl radical-scavenging effect and has also been found to affect immune responses in blood.