The sulfur compound in garlic, allicin, is produced by crushing fresh garlic, which also produces other sulfur compounds including ajoene, allylpolysulfides and vinyldithiins. Garlic contains several nutrients including vitamins B1, B5, B6 and C, and the minerals manganese, phosphorus, calcium, iron and zinc

Gingerol is the major constituent of fresh ginger. It also contains shogaols, a sesquiterpene called zingiberene, beta-carotene, capsaicin, caffeic acid, curcumin and salicylate

More than two hundred compounds have been identified in turmeric, with most being classified as phenolic compounds and terpenoids. The most significant bioactive compounds in turmeric are fat soluble polyphenolic pigments called curcuminoids, which are responsible for turmeric’s distinctive orange-yellow hue. Curcumin is considered the principal curcuminoid and others include demethoxycurcumin and bisdemethoxycurcumin. Turmeric is also a very good source of iron, potassium, magnesium and zinc, and contains some of the essential fatty acids omega-3 and omega-6, which are not produced by the human body and must be obtained from foods