I found this article section 16 gives an account of it's properties (bit long winded).
http://www.traditionalmedicine.net.au/Rocine_3.pdf. Also this:
What Sulphur Does:
Aids in necessary oxidation reactions in the body
Coats intestinal tract so parasites lose ability to hang on
Constituent of bones and teeth
Contributes to fat digestion and absorption
Controls acidity in stomach ulcers
Disinfects the blood
Helpful in stopping urinary tract infections and constipation problems
Helps the body to resist bacteria
Helps the liver produce choline
Helps with hypersensitivity to drugs
Important for carbohydrate metabolism
Increases blood circulation
Increases body's ability to produce insulin
Increases energy, alertness, mental calmness and the ability to concentrate
Necessary for developmental and neurological processes
Needed for the manufacture of many proteins, including those forming hair, muscles, and skin
Needed for the synthesis of collagen
Needed to regulate blood sugar
Permits muscles to heal
Protects against toxic substances, harmful effects of radiation, and pollution
Protects the protoplasm of cells
Reduces muscle cramps and back pain
Relieves allergies to food, and pollens
Removes inflammation
Scavenges free radicals
Slows down the aging process
Speeds wound healing
Stimulates bile secretion
Food Sources of Sulfur:
Beans, dried
Brussels sprouts
Cabbage
Cauliflower
Dairy products
Eggs
Fish
Garlic
Horseradish
Kale
Legumes
Meats
Onions
Organ meats
Poultry
Soybeans
Turnips
Watercress
Wheat germ
Herb Sources of Sulphur:
Garlic
Horsetail