Nutraceutical Use of Garlic Sulfur-Containing Compounds

Touloupakis, Eleftherios; Ghanotakis, Demetrios F.

doi:10.1007/978-1-4419-7347-4_9

Cited by 26 publications

(11 citation statements)

References 86 publications

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“…However, knowledge about the influence of processing methods on bioactive properties of garlic is limited. 9,10 Therefore, the aims of this investigation were to determine the effects of high temperature and high pressure processing on the major bioactive sulfur-containing compounds of garlic as well as their bioactivity, particularly as they affected the lipid profiles of rats fed HCD. We demonstrated that plasma TC and LDL-C levels in rats fed HCD (0.5% cholesterol) for only 10 weeks increased by 2.7 and 5.7 times, respectively, compared with those in rats fed NC diet.…”

Section: Discussionmentioning

confidence: 99%

“…In particular, the main bioactive sulfur-containing compound in fresh garlic is allicin, which is very unstable under heat and is unpleasant to eat. 10 Accordingly, the optimal conditions for preparing processed garlic are very important. However, knowledge about the influence of processing methods on bioactive properties of garlic is limited.…”

Section: Introduction Dmentioning

confidence: 99%

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High Temperature- and High Pressure-Processed Garlic Improves Lipid Profiles in Rats Fed High Cholesterol Diets

Sohn

Kim

You

et al. 2012

Journal of Medicinal Food

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Garlic protects against degenerative diseases such as hyperlipidemia and cardiovascular diseases. However, raw garlic has a strong pungency, which is unpleasant. In this study, we examined the effect of high temperature/ high pressure-processed garlic on plasma lipid profiles in rats. Sprague-Dawley rats were fed a normal control diet, a high cholesterol (0.5% cholesterol) diet (HCD) only, or a high cholesterol diet supplemented with 0.5% high temperature/high pressure-processed garlic (HCP) or raw garlic (HCR) for 10 weeks. The body weights of the rats fed the garlic-supplemented diets decreased, mostly because of reduced fat pad weights. Plasma levels of total cholesterol (TC), low-density lipoprotein cholesterol, and triglyceride (TG) in the HCP and HCR groups decreased significantly compared with those in the HCD group. Additionally, fecal TC and TG increased significantly in the HCP and HCR groups. It is notable that no significant differences in plasma or fecal lipid profiles were observed between the HCP and HCR groups. High temperature/high pressure-processed garlic contained a higher amount of S-allyl cysteine than raw garlic (P < .05). The results suggest that high temperature/high pressure-processed garlic may be useful as a functional food to improve lipid profiles.

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Section: Discussionmentioning

confidence: 99%

Section: Introduction Dmentioning

confidence: 99%

High Temperature- and High Pressure-Processed Garlic Improves Lipid Profiles in Rats Fed High Cholesterol Diets

Sohn

Kim

You

et al. 2012

Journal of Medicinal Food

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“…Garlic, which is well-known for its characteristic odour, has various biological functions, such as antioxidant and antimicrobial effects (1)(2)(3). It is also known to be able to prevent atherosclerosis (4), diabetes (5), cardiac hypertrophy (5), thrombosis, inflammation, hypertension and even cancer (6)(7)(8)(9).…”

Section: Introductionmentioning

confidence: 99%

Characteristics, biosynthesis, decomposition, metabolism and functions of the garlic odour precursor, S‑allyl‑l‑cysteine sulfoxide (Review)

Yamaguchi

Kumagai

2019

Exp Ther Med

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S-Allyl-l-cysteine sulfoxide (ACSO) is an odour precursor in garlic bulbs. One plausible pathway for the biosynthesis of ACSO involves S-2-carboxypropyl glutathione produced from glutathione and methacrylic acid via valine or from γ-glutamyl cysteine. The elimination of glycine and glutamic acid from S-2-carboxypropyl glutathione produces S-2-carboxypropyl cysteine, which is converted to S-allyl cysteine by decarboxylation and oxidation. S-Allyl cysteine is also biosynthesized via the elimination of glutamic acid from γ-glutamyl S-allyl cysteine by γ-glutamyl transpeptidase. The sulfur oxidation of S-allyl cysteine by flavin-containing monooxygenase forms ACSO. When cells are damaged by slicing or grating, ACSO in the cytoplasm or cytoplasmic vesicle is immediately converted to allylsulfenic acid, pyruvic acid, and ammonia by alliinase (C-S lyase), which is located in the vacuoles of vascular bundle sheath cells. Two molecules of allylsulfenic acid form diallyl thiosulfinate (allicin), which exhibits potent antimicrobial activity. Allicin eventually yields garlic odour compounds, such as diallyl disulfide (DADS) and diallyl trisulfide (DATS). Although these sulfides are known to exert various physiological functions, their strong odour limits their use in foods. On the other hand, ACSO is water-soluble and odourless and enhances sweet, salty, and umami tastes, characteristics of which are desirable for food additives. Upon consumption, ACSO is primarily absorbed from the small intestine in the intact form, but is also partly decomposed to allylsulfenic acid, pyruvic acid and ammonia. Allylsulfenic acid is then further converted to DADS and diallyl monosulfide (DAS). ACSO has numerous in vivo functions, such as the prevention of diabetes, myocardial ischaemia, hepatic injury, platelet aggregation and blood ethanol elevation. Although some of these effects may be attributed to its metabolites, ACSO itself contributes to many of these physiological functions. 2. Characteristics of ACSO ACSO is an amino acid that contains an amino group and carboxyl group in its structure with a molecular weight

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“…The wide spectrum of therapeutic actions has been attributed to organosulfur substances [2,3]. The chemistry of Alliaceae offers examples of organosulfur compounds with an amazing physiological activity, organosulfur intermediate compounds with unusual bonds [4,5], challenging analytical problems, stereochemical characteristics related to the presence of sulfur, unusual organosulfur heterocycles with important spectroscopic properties, redox reactions involving sulfurs, pericyclic reactions in organo-synthetical chemistry [6,7]. The first exhaustive synthesis on these compounds was published in 1992 [8].…”

Section: Introductionmentioning

confidence: 99%

Study on the stability and antioxidant effect of the Allium ursinumwatery extract

Putnoky

Caunii

Butnariu

2013

Chemistry Central Journal

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BackgroundOrganosulfur compounds usually present a reduced stability especially in the presence of oxygen. This research aimed to study the stability and antioxidant potential of the Allium ursinum watery extract.ResultsThe decrease of the antioxidant capacity verifies an exponential relation which may be formally associated to a kinetically pseudomonomolecular process. The exponential regression equation allows the half-life of the degradation process to be determined, this being 14 hours and 49 minutes in a watery environment at room temperature.ConclusionsThe watery extract of Allium ursinum changes its proprieties in time. This might be explained by the network of hydrogen bonds in a watery environment which has a protective effect on the dissolved allicin molecule.

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Nutraceutical Use of Garlic Sulfur-Containing Compounds

Cited by 26 publications

References 86 publications

High Temperature- and High Pressure-Processed Garlic Improves Lipid Profiles in Rats Fed High Cholesterol Diets

High Temperature- and High Pressure-Processed Garlic Improves Lipid Profiles in Rats Fed High Cholesterol Diets

Characteristics, biosynthesis, decomposition, metabolism and functions of the garlic odour precursor, S‑allyl‑l‑cysteine sulfoxide (Review)

Study on the stability and antioxidant effect of the Allium ursinumwatery extract

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