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Luyckx et al., 2017), reduced effects of water stress (root development and increased turgescence) (Verma et al., 2021), precipitation of heavy metals in apoplast, and reduction of phytotoxicity (Kim et al., 2014)
The strong smell of garlic is due to sulfur compounds, particularly allicin, which is released when the garlic is chopped or crushed
NHS reports common side effects such as mild skin irritation and rare severe reactions
Too much fat, too much sodium, too many calories
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