Organic sulfur compounds refer to a class of phytochemicals containing elemental sulfur in their molecular structure, which exist in vegetables or fruits in different chemical forms. One is isothiocyanate (ITC), which exists in cruciferous vegetables, such as broccoli, cabbage, cauliflower, Chinese cabbage, shepherd's purse, radish and so on, in the form of glucose isosulfate conjugate. Mature papaya pulp contains 4mg/kg benzyl isothiocyanate, and the content in seeds is 500 times higher than that in pulp, reaching 29 10mg/kg. Second, organic sulfur compounds in onion and garlic, such as garlic, are the main source of diallyl sulfide. Garlic essential oil contains a series of sulfur compounds, such as diallyl thiosulfonate (allicin), diallyl trisulfide and diallyl disulfide. The biological functions of organic sulfur compounds are mainly cancer inhibition and sterilization. For example, isothiocyanate can prevent the occurrence of cancer in lung, breast, esophagus, liver, small intestine, colon and bladder of experimental animals. Under normal circumstances, isothiocyanate can only exert its due anti-cancer effect if it is administered before or at the same time as carcinogen. Garlic can block nitrosamine synthesis in vivo and inhibit the growth of tumor cells. Garlic juice can inhibit or sterilize both Gram-positive bacteria and Gram-negative bacteria, so allicin has broad-spectrum bactericidal effect. Before sulfonamides and antibiotics appeared, garlic was widely used to prevent and treat acute gastrointestinal infectious diseases, diphtheria, tuberculosis, influenza and polio. In addition, the literature reports that garlic has many biological functions, such as enhancing immunity, reducing blood lipid, reducing cerebral thrombosis, coronary heart disease and so on. (This part of the supplementary content comes from "China Dietitian Training Textbook")