Attempt to Detect Garlic Allyl Sulphides from Saliva after Consumption of Garlic Tablets Using GC-MS

Abstract

Allicin is an organosulfur compound of Allium sativum (garlic) with anti-fungal and antimicrobial properties. However, to date, neither allicin nor its metabolites has been detected in human organs or bodily fluids following oral consumption of garlic. Bioavailability has only been demonstrated using breath studies. Enteric-coated formulations are designed to pass through the acidic stomach environment; hence detection of garlic compounds in saliva following consumption of enteric-coated garlic tablets would provide evidence of bioavailability in a body secretion. An attempt was made to identify metabolites dially disulphide and allyl methyl sulphide using Gas Chromatography Mass Spectrometry (GC-MS). We completed a single participant mass spectrometry study using 13 time points over 24 hours following consumption of 20 enteric-coated garlic tablets. There was no detection of allicin derived sulfides at any time point. In summary, it is possible that these highly volatile compounds may be more readily detectable using a solid phase micro-extraction GC-MS, or headspace analysis methodology, although the less volatile allyl methyl sulfone and allyl methyl sulfoxide may be the main metabolites present.