Identification and quantification of organosulfur compliance markers in a garlic extract

Abstract

Marker compounds are needed to determine dietary compliance in free-living human study populations participating in dietary intervention trials for cancer research. Nine organosulfur marker compounds were detected and identified in an aged garlic extract. A convenient method that involves solvent extraction and gas chromatographic/mass spectrometric analysis was developed to quantify the organosulfur compounds in the garlic extract. Although the garlic extract proved to be unstable and the concentration of the organosulfur compounds varied with time, one analysis of the extract gave the following results: methyl disulfide (0.607 pglg), methyl trisulfide (0.181 pglg), allyl sulfide (2.02 pglg), allyl disulfide (0.784 pg/g), allyl trisuifide (0.795 pg/g), allyl methyl sulfide (1.64 pg/g), allyl methyl disulfide (0.411 pglg), allyl methyl trisulfide (0.695 pg/g), and ethyl 2-propenesulfinate (11.4 pglg).

Garlic reduces plasma lipids by inhibiting hepatic cholesterol and triacylglycerol synthesis

“…A recent study by Sendl et al (29) had shown that cholesterol synthesis in vitro could be markedly depressed by a variety of sulfur containing compounds from garlic (e.g., allicin, ajoene, diallyl disulfide) at 0.5-1.0 mM concentrations. In addition to S-allyl cysteine, Kyolic also contains other organosulfur compounds such as methyl sulfide, allyl disulfide and allylmethyl trisulfide (30). Thus, the potent inhibitory effects of Kyolic are likely to be due to the combined effects of these sulfur containing compounds.…”

Home-cooked garlic remains a healthy food

“…Within the group of OSCs with important biological activities diallyl sulphide (DAS), diallyl disulphide (DADS), diallyl trisulphide (DATS), ajoenes and vinyldithiins may be mentioned (Table 1). These compounds can occur upon cooking processes, distillation, storage of garlic or in aged garlic extracts (Kamel & Saleh, 2000;Kim, Wu, Kobayashi, Kubota, & Okumura, 1995;Weinberg, Manier, Richardson, & Haibach, 1993;Yu, Lin, & Ho, 1994;Yu, Wu, & Ho, 1993) leading to different OSCs profiles. Sensory as well as biological or functional characteristics have been determined for OSCs in each garlic preparations (Amagase, Petesch, Matsuura, Kasuga, & Itakura, 2001;Fujisawa et al, 2008;Liang et al, 2015).…”

Sulfoxides as Urinary Metabolites of S-Allyl-l-Cysteine in Rats: Evidence for the Involvement of Flavin-Containing Monooxygenases

“…Collectively, the results provide evidence for the involvement of FMOs in the in vivo metabolism of SAC and that SAC is a much better substrate for FMOs than its corresponding mercapturic acid. (SAC 1 ) is a significant water-soluble allyl sulfur component in garlic preparations (Weinberg et al, 1993), a component which has been shown to have antioxidant and anticancer properties in animals (Sumiyoshi and Wargovich, 1990;Hatono et al, 1996;Ho et al, 2001). SAC has been shown to have antiproliferative effects on neuroblastoma (Welch et al, 1992), melanoma (Takeyama et al, 1993), and prostate carcinoma cells (Pinto et al, 1997).…”