Contribution of 2‐Propenesulfenic Acid to the Antioxidant Activity of Allicin

Seki, Kensuke; Ishikawa, Junya; Okada, Youji

doi:10.1111/1750-3841.14145

Cited by 6 publications

(5 citation statements)

References 21 publications

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“…This might be due to the sulfur-base of allicin contributing to the reduction effect of garlic powder through a Michael-type reaction, for allicin is the main thio-sulfinate compound and biologically active component of garlic [ 41 , 45 ]. On the other hand, the antioxidant property of allicin might also contribute to the AA content inhibition, for allicin could scavenge the chain-carrying peroxyl radicals by the transfer of the allylic hydrogen atom (α-sulfenyl proton) to form hydroperoxides, then inhibit the reaction of amino acid and glucose, and decrease Schiff base formation [ 46 , 47 ].…”

Section: Resultsmentioning

confidence: 99%

Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage

Teng

Liu

et al. 2022

Foods

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Background: Acrylamide is formed during food heating and is neurotoxic to animals and potentially carcinogenic to humans. It is important to reduce acrylamide content during food processing. Researchers have suggested that garlic powder could reduce acrylamide content, but the key substance and acrylamide reduction pathway of garlic powder was unclear. Methods: The inhibitory effect of garlic powder on acrylamide in asparagine/glucose solution and a fried potato model system were firstly evaluated. Furthermore, the effect of allicin on the amount of produced acrylamide in the asparagine/glucose solution model system and fried potatoes was studied with kinetic analysis. Results: The freeze-dried garlic powder had a higher inhibition rate (41.0%) than oven-dried garlic powder (maximum inhibition rate was 37.3%), and allicin had a 71.3% attribution to the reduction of acrylamide content. Moreover, the inhibition rate of allicin had a nonlinear relationship with the addition level increase. The kinetic analysis indicated that garlic powder and allicin could reduce acrylamide content through the AA formation stage, but not the decomposition stage. Conclusions: Allicin was the key component of garlic powder in reducing acrylamide content during acrylamide formation stage. This research could provide a new method to reduce acrylamide content during food processing and expand the application area of garlic.

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Section: Resultsmentioning

confidence: 99%

Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage

Teng

Liu

et al. 2022

Foods

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“…A garlic bulb contains approximately 65-68% water; 28% carbohydrates; 2% protein; 1.2% free amino acids; 1.5% fiber, fatty acids, minerals (high levels of potassium, phosphorus, zinc, sulfur, moderate levels of selenium, calcium, magnesium, manganese and iron, and low levels of sodium), phenolic compounds (gallic acid, rutin, quercetin, ferulic acid, p-coumaric acid, naringenin, apigenin, isorhamnetin and luteolin), vitamin A, C and B-complex; and 2.3% organosulfur compounds (Figure 1) [26].…”

Section: Garlic Proximate Compositionmentioning

confidence: 99%

Therapeutic Potential of Allicin and Aged Garlic Extract in Alzheimer’s Disease

Tedeschi

Nigro

Travagli

et al. 2022

IJMS

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Garlic, Allium sativum, has long been utilized for a number of medicinal purposes around the world, and its medical benefits have been well documented. The health benefits of garlic likely arise from a wide variety of components, possibly working synergistically. Garlic and garlic extracts, especially aged garlic extracts (AGEs), are rich in bioactive compounds, with potent anti-inflammatory, antioxidant and neuroprotective activities. In light of these effects, garlic and its components have been examined in experimental models of Alzheimer’s disease (AD), the most common form of dementia without therapy, and a growing health concern in aging societies. With the aim of offering an updated overview, this paper reviews the chemical composition, metabolism and bioavailability of garlic bioactive compounds. In addition, it provides an overview of signaling mechanisms triggered by garlic derivatives, with a focus on allicin and AGE, to improve learning and memory.

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“…[135] Further, an intermediate of allicin biosynthesis called sulfenic acid has a profound antioxidant effect. [136] In addition to this, it is not just allicin that exhibits therapeutic effects. A plethora of organosulfur compounds are formed due to the breakdown of alliin, and the majority of the compound has a therapeutic effect.…”

Section: Melatoninmentioning

confidence: 99%

Arsenic‐induced toxicity and the ameliorative role of antioxidants and natural compounds

Shiek

Sajai

Dsouza

2022

J Biochem & Molecular Tox

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Arsenic (As) poisoning has proven to be a major threat worldwide because of its toxic effects on the human body. As toxicity through drinking water is a global health concern. The toxicity of As is known to affect the liver, kidney, lungs, muscles, cardiovascular system, and nervous system and can even induce diabetes. Further As can cause skin lesions leading to notable diseases in the skin like Bowen's disease.Chronic exposure to As has caused many tragedies in Eastern, and several Southeast Asian and Latin American countries. Long-term exposure to As makes it an immediate threat that should be dealt with as a priority, and one of the ways to handle it may be with the use of antioxidants. In this review, we have discussed the natural and anthropogenic sources of As, its metabolism, pathophysiology, and mechanism of toxicity. Besides, we have also discussed some of the synthetic chelators and the ameliorative role of antioxidants and natural compounds in reducing As toxicity.

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Contribution of 2‐Propenesulfenic Acid to the Antioxidant Activity of Allicin

Abstract: We examined the antioxidant activity of allicin on the oxidation of cumene and linoleic acid in homogeneous solutions. It is obvious from these results that 2-propenesulfenic acid was found to make a larger contribution to the radical scavenger than that of allicin itself.

Cited by 6 publications

References 21 publications

Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage

Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage

Therapeutic Potential of Allicin and Aged Garlic Extract in Alzheimer’s Disease

Arsenic‐induced toxicity and the ameliorative role of antioxidants and natural compounds

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