Determination of Allicin, S-Allylcysteine and Volatile Metabolites of Garlic in Breath, Plasma or Simulated Gastric Fluids

Abstract

Various components of garlic and aged garlic extract, including allicin, S-allylcysteine (SAC) and volatile metabolites of allicin were determined in breath, plasma and simulated gastric fluids by HPLC, gas chromatography (GC) or HPLC- and GC-mass spectrometry (MS). Data indicate that allicin decomposes in stomach acid to release allyl sulfides, disulfides and other volatiles that are postulated to be metabolized by glutathione and/or S-adenosylmethionine to form allyl methyl sulfide. SAC can be absorbed by the body and can be determined in plasma by HPLC or HPLC-MS using atmospheric pressure chemical ionization (APCI)-MS.

Naturally Occurring Organic Sulfur Compounds: An Example of a Multitasking Class of Phytochemicals in Anti-Cancer Research

“…Then, SAC was excreted in urine as N-acetylated metabolites, indicating a metabolizing-process mediated through N-acetyl transferases . Comparable results have been obtained from clinical studies (Jandke & Spiteller, 1987;Rosen et al, 2001). …”

Volatile sulphur compounds in morning breath of human volunteers

“…Garlic preparations are the best known examples for their almost immediate effect on breath, although the volatiles mainly responsible for this are allyl mercaptan and allyl methyl sulphide. 27 These compounds…”

Determination of the Concentration of Diallyl Trisulfide in Rat Whole Blood Using Gas Chromatography with Electron-Capture Detection and Identification of Its Major Metabolite with Gas Chromatography Mass Spectrometry

“…Lachmann et al 10) investigated the pharmacokinetics of the garlic constituents alliin, allicin, and vinyldithiine using 35 S labeling, but this could not distinguish between drug antetype and metabolites and was harmful to volunteers. Arnault et al 11) developed a new ion-pair HPLC method to quantify OSCs for evaluation of garlic therapeutic potential and for validation of a new formulation, while Rosen et al 12) determined allicin, S-allylcysteine, and volatile metabolites of garlic in breath, plasma, or simulated gastric ‰uids using HPLC, gas chromatography (GC) or HPLC-mass spectrometry and GC-mass spectrometry (MS). However, these methods lack the sensitivity and selectivity required for directly determining the contents of DATS in a small part of a sample in vivo and are laborious and time-consuming.…”