Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic

Torres‐Palazzolo, Carolina; Ramírez, Daniela Andrea; Locatelli, Daniela Ana; Manucha, Walter; Castro, Claudia; Camargo, Alejandra Beatríz

doi:10.1016/j.jfca.2018.03.008

Cited by 37 publications

(26 citation statements)

References 37 publications

(57 reference statements)

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“…The major active components of garlic (Figure 1) are its organosulfur compounds, such as diallyl thiosulfonate (allicin), diallyl sulfide (DAS), diallyl disulfide (DADS), diallyl trisulfide (DATS), E/Z-ajoene, S-allyl-cysteine (SAC), and S-allyl-cysteine sulfoxide (alliin) [15,16,17,18]. In general, organosulfur compounds in raw garlic have higher digestibility than those in cooked garlic [19]. In addition, saponins were found to be more stable in the cooking process [20].…”

Section: Bioactive Compounds Of Garlicmentioning

confidence: 99%

Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)

Shang

Cao

et al. 2019

Foods

543

360

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Garlic (Allium sativum L.) is a widely consumed spice in the world. Garlic contains diverse bioactive compounds, such as allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine. Substantial studies have shown that garlic and its bioactive constituents exhibit antioxidant, anti-inflammatory, antibacterial, antifungal, immunomodulatory, cardiovascular protective, anticancer, hepatoprotective, digestive system protective, anti-diabetic, anti-obesity, neuroprotective, and renal protective properties. In this review, the main bioactive compounds and important biological functions of garlic are summarized, highlighting and discussing the relevant mechanisms of actions. Overall, garlic is an excellent natural source of bioactive sulfur-containing compounds and has promising applications in the development of functional foods or nutraceuticals for the prevention and management of certain diseases.

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Section: Bioactive Compounds Of Garlicmentioning

confidence: 99%

Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)

Shang

Cao

et al. 2019

Foods

543

360

View full text Add to dashboard Cite

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“…There are several reports on the analysis of volatile components in cooked garlic samples (32,33). Locatelli et al described the profiles of organosulfur compounds, including allicin, E or Z-ajoene, dithiins, diallyl sulfide, diallyl disulfide and diallyl trisulfide, in the solvent extraction of pre-cooked (chopped, sliced and whole cloves) and cooked (simmering, rolling boiled and stir-fried) garlic with dichloromethane using HPLC analysis (34).…”

Section: Nature Of Volatile Compounds In Garlic Cloves During Heatingmentioning

confidence: 99%

Volatile compounds of fresh and processed garlic (Review)

2019

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Garlic is used as a spice in cooking due to its unique aroma. The unique aroma of garlic has attracted considerable attention from scientists. The cloves contain large amounts of sulfur-based substances, which as a consequence of their reactive properties, are converted easily to a variety of volatile compounds during processing. The volatile profiles of processed garlic are influenced by processing conditions, such as temperature, pH and solvent. Numerous studies on these changes in volatile compounds that occur during processing have been reported, with a number of types of sulfur-containing volatile compounds being identified in fresh and processed garlic. This review summarizes the volatile components of fresh and processed garlic, particularly those produced by heating and aging. The pungent odor of fresh garlic is contributed mainly to thiosulfinates and their degradation products. During the heating process of garlic, thiosulfinates are mainly decomposed, and nitrogen-containing volatile compounds, such as pyridines and pyrazines are generated. Aldehydes are dominant compounds in black garlic, while esters and phenols are key aroma compounds in aged garlic extract. The slight variations in chemical reactions during the aging process may lead to differences in the aroma of the two types of garlic. Contents 1. Introduction 2. Volatile components of raw garlic cloves 3. Nature of volatile compounds in garlic cloves during heating 4. Comparison of volatile components between black garlic and aged garlic extract 5. Conclusion

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“…Before becoming bioavailable, bioactives must be released from the food matrix and modified in the gastrointestinal tract. Thus, bioavailability includes the term bioaccessibility (Torres- Palazzolo et al, 2018). In this work, bioaccessibility was evaluated using the in vitro SGD, and permeability will be assessed in future using Caco-2 cell cultures.…”

Section: Recovery and Bioaccessibility Indexmentioning

confidence: 99%

Study of olive pomace antioxidant dietary fibre powder throughout gastrointestinal tract as multisource of phenolics, fatty acids and dietary fibre

Ribeiro

Campos

Oliveira

et al. 2021

Food Research International

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Pulp-enriched powder (POPP) was obtained from olive pomace solid fraction, a derived from the new value chain established for olive by-products. As a multifunctional powder, POPP retains several bioactive compounds (fatty acids, dietary fibre and phenolics) under potential synergic interaction, even more, reactive throughout the digestion. So, in this study, the potential multifunctionality of POPP was evaluated after the gastrointestinal tract. A significant loss of phenolics occurred during oral digestion (62.48%). However, the potential role of dietary fibre as phenolics' carrier and its possible liberation in the stomach allowed recovering a significant amount of phenolics (77.11%) and a bioaccessibility index of at least 50% (mainly for tyrosol and its glucoside). POPP also provides high content of dietary fibre mainly insoluble fibre (69.68 g/100 g dry weight) linked to a substantial amount of bound phenolics (7.63 mg of gallic acid equivalents/g fibre dry weight), with a positive effect on the fatty acids bioaccessibility [decreased the saturated (5-6%) and facilitated the unsaturated fatty acids bioaccessibility (4-11%)]. PCA analysis became evident the negative effect of simulated gastrointestinal digestion upon POPP as mainly linked to phenolics' loss. Despite all negative effects of the simulated digestion on POPP bioactive composition, phenolics and unsaturated fatty acids showed to be bioaccessible in significant amount, and the amount of bound phenolics associated to fibre retained in the colon have the potential to exert gut health benefits.

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Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic

Abstract: Bioactive compounds of raw and cooked garlic could be absorbed at a moderate rate  Raw garlic digestion showed a greater organosulfur compounds quantitative yield  Garlic compound 2-vinyldithiin evidenced the best permeability and blood stability

Cited by 37 publications

References 37 publications

Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)

Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)

Volatile compounds of fresh and processed garlic (Review)

Study of olive pomace antioxidant dietary fibre powder throughout gastrointestinal tract as multisource of phenolics, fatty acids and dietary fibre

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