2017
DOI: 10.1055/s-0043-111895
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Oral Administration of (S)-Allyl-l-Cysteine and Aged Garlic Extract to Rats: Determination of Metabolites and Their Pharmacokinetics

Abstract: ()-Allyl-l-cysteine is the major bioactive compound in garlic. ()-Allyl-l-cysteine is metabolized to ()-allyl-l-cysteine sulfoxide, -acetyl-()-allyl-l-cysteine, and -acetyl-()-allyl-l-cysteine sulfoxide after oral administration. An accurate LC-MS/MS method was developed and validated for the simultaneous quantification of ()-allyl-l-cysteine and its metabolites in rat plasma, and the feasibility of using it in pharmacokinetic studies was tested. The analytes were quantified by multiple reaction monitoring usi… Show more

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Cited by 16 publications
(18 citation statements)
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“…or intravenous injection and does not accurately reect the bioavailability of these compounds upon ingestion of garlic supplements. 27,37,38 To the best of our knowledge, this study has shown for the rst time the presence of SAMC, SACS and S1PC in human plasma samples aer the administration of dietary garlic supplements. While the presence of other bioactive thiolgroup modied cysteine amino acids cannot be ruled out, the results presented here indicate that only SAC, SAMC, SACS and S1PC were enriched 4 hours aer eating garlic powder supplements (Fig.…”
Section: Paper Analytical Methodsmentioning
confidence: 85%
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“…or intravenous injection and does not accurately reect the bioavailability of these compounds upon ingestion of garlic supplements. 27,37,38 To the best of our knowledge, this study has shown for the rst time the presence of SAMC, SACS and S1PC in human plasma samples aer the administration of dietary garlic supplements. While the presence of other bioactive thiolgroup modied cysteine amino acids cannot be ruled out, the results presented here indicate that only SAC, SAMC, SACS and S1PC were enriched 4 hours aer eating garlic powder supplements (Fig.…”
Section: Paper Analytical Methodsmentioning
confidence: 85%
“…Bioactive garlic metabolites are an active area of research. [20][21][22][23][24][25][26][27] Previous in vivo animal studies focused on the administration of SAC, SACS and S1PC through intraperitoneal Anal. Methods…”
Section: Applicability and Future Workmentioning
confidence: 99%
“…Generally, digestive disorders can be reduced by means of temperature, since if garlic is cooked at very high temperatures (up to 215 °C for 60 min), some of its phytocompounds can be significantly diminished. Moreover, the complete formation of allicin mediated by alliinase takes place after a period between 2 and 5 min when water is added to fresh garlic or garlic powder; however, its formation in the body after consuming is questionable, because the enzyme is inactive at a pH lower than 3.5, the range in which you commonly find the stomach, although a moderate food and/or protein-high food can increase the pH up to 4.4 where the enzyme is active [19,20]. This is why, currently, there are complementary preparations with enteric coating that include capsules or tablets to reduce these discomforts and/or to favor the administration of some of their bioactive compounds (especially the water-soluble compounds) parenteral via [21].…”
Section: Garlicmentioning
confidence: 99%
“…Therefore, it would be important to analyze and consider the temperature, humidity, type of garlic used and the time of ripening. In this sense, there is some evidence that indicates: (a) It is considered that between 160 and 200 °C for 30 min, there is still stability in organosulfur compounds; (b) some foodstuffs cooked with garlic and/or acidified that do not have alliinase activity have shown a higher allicin bioavailability than expected, for example, boiled garlic (16%), baked (30%), marinated (19%) and chopped with acid (66%); (c) It is also known that aged garlic (AGE) is processed and ripened under a controlled temperature and humidity for over one month, and contains a larger amount of S-Allylcysteine (SAC) than fresh garlic, so if powdered AGE was used in previous studies, the observed bioprotective effect was possibly attributed to the presence of SAC [19,20,21].…”
Section: Garlicmentioning
confidence: 99%
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