The functional components in garlic with neuroprotective effects include allicin, methylglycine, S-allyl cysteine, S-allyl-L-cysteine, diallyl disulfide, diallyl trisulfide, N-α-(1-deoxy-D-fructose-1-yl)-L-arginine, and Z-ajoene; however, major functional components with neuroprotective effects also contain flavonoids and quercetin. Allicin can be used as a neuroprotective strategy for ischemic stroke [1]; S-propargyl-cysteine and S-methyl cysteine are effective neuroprotective agents [2, 3]; S-allyl-L-cysteine protects against neuronal cell death of endoplasmic reticulum stress by inhibiting calpain by interaction with its Ca2+-binding site [4]; diallyl disulfide possesses the hippocampal neurogenesis and neurocognitive functions through modulating ERK and BDNF-CREB signaling [5]. Diallyl trisulfide in garlic oil has many neuroprotective effects in transgenic mice [6]. Aged garlic extract and its N-α-(1-deoxy-D-fructos-1-yl)-L-arginine attenuate neuroinflammation and promote resilience in lipopolysaccharide-activated cells [7]. Z-ajoene from garlic oil and aged garlic extract promotes neuroprotective effects by reducing lipid peroxidation and antioxidant or anti-inflammatory activities [8, 9].