Data on the effect of boiling on the organosulfides and the hydrogen sulfide-releasing activity of garlic

Abstract

This article contains experimental data on the identification and quantification of the organosulfides on boiled garlic extracts. Data included are related to the research article “Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic” (R. Tocmo, Y. Wu, D. Liang, V. Fogliano, D. Huang, 2016) [1]. Characterization was carried out by GC–MS and HPLC. Dose-response curves obtained from the cell-based H2S-releasing capacity assay of allicin transformation products, namely vinyl dithiins and ajoene are also included. DATS-E values were calculated from these dose-response curves to quantify the contribution of the individual polysulfides to the H2S-releasing capacity of boiled extracts.

Allicin Promotes Glucose Uptake by Activating AMPK through CSE/H2S‐Induced S‐Sulfhydration in a Muscle‐Fiber Dependent Way in Broiler Chickens

“…Allicin, a highly unstable volatile organic sulfur compound, is readily degraded to organosulfides such as 2‐VDT (2‐vinyl‐[4H]‐1,3‐dithiin), 3‐VDT (3‐vinyl‐[4H]‐1,2‐dithiin), diallyl trisulfide (DATS), and diallyl disulfide (DADS). [ 54–56 ] This H 2 S‐releasing activity is dependent on the organosulfides which are ordered as DATS > 3‐VDT > 2‐VDT. [ 7,56 ] Previous studies show that the antidiabetic effects of garlic are mainly attributed to alliin, allicin, DATS, DADS, diallyl sulfide, S‐allyl cysteine, ajoene, and allyl mercaptan.…”