Odor Components of Human Breath After the Ingestion of Grated Raw Garlic

Minami, Takeshi; Boku, Takashi; Inada, Katsuhiro; Morita, Masanori; Okazaki, Yuko

doi:10.1111/j.1365-2621.1989.tb04703.x

Cited by 54 publications

(41 citation statements)

References 6 publications

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“…Our observation was in agreement with previous studies. The presence of a trace amount of dimethyl disulfide in raw and heated garlic has been reported in literature (9,10). The presence of allyl methyl sulfide in both raw and heat-treated garlic has been reported in literature (10,11), and similar results were also obtained in this study.…”

Section: And Discussionsupporting

confidence: 80%

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Volatile Sulfur Compounds in Human Expiration after Eating Raw or Heat-Treated arlic.

Tamaki

Sonoki

1999

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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SummaryVolatile sulfur compounds arising from grated raw or heat-treated garlic in both in-vitro and in-vivo tests were gas-chromato graphically analyzed. In in-vitro tests, the head-space vapor gas from garlic in a vial was analyzed. It was clarified that allyl mercaptan arising from raw garlic decreased with the passage of time and other volatile low-molecular sulfur compounds (LMSC) did not show remark able changes. The change of LMSC from heat-treated garlic was also studied. Methyl mercaptan and allyl mercaptan from heat-treated garlic gradually increased to some extent. On the other hand, the quantities of somewhat high-molecular sulfur cmpounds (HMSO) were much less in heat-treated garlic compared to those of raw garlic. These compounds increased till approx. 60min and then decreased gradually. In in-vivo tests, human expiration after eating garlic was analyzed. Allyl mercaptan, methyl mercaptan and allyl methyl sulfide in LMSC were detected in significant amounts. The quantities of these compounds arising from heat-treated garlic were smaller than those from raw garlic. These compounds had the tendency of decreasing with the passage of time. On the other hand, almost no HMSC was detected in both raw and heat-treated garlic. By sensory testing, raw garlic showed a stronger smell than heat-treated garlic in both in-vitro and in-vivo tests. GC analysis exhibited higher values of volatile sulfur compounds in raw garlic. That is, the higher the volatile sulfur compound level, the stronger the garlic flavor or malodor.

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Section: And Discussionsupporting

confidence: 80%

“…On the other hand, Minami et al (4) have reported allyl mercaptan and diallyl disulfide as the main components of oral malodor after eating garlic .…”

mentioning

confidence: 99%

Volatile Sulfur Compounds in Human Expiration after Eating Raw or Heat-Treated arlic.

Tamaki

Sonoki

1999

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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“…Urine from healthy individuals consuming garlic or onions contains N-acetyl-S-allylcysteine and N-acetyl-S-(2-carboxylpropyl)-cysteine (9)(10)(11). Allylmercaptane and diallyldisulfide have been found in human breath after ingestion of garlic (12,13).…”

Section: Active Compounds In Allium Vegetablesmentioning

confidence: 99%

Allium vegetables and organosulfur compounds: do they help prevent cancer?

Bianchini

Vainio

2001

Environ Health Perspect

192

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The Allium genus includes approximately 500 species, the most widely used of which are onions (Allium cepa), garlic (Allium sativum), leeks (Allium porrum), chives (Allium schoenoprasum), and shallots (Allium ascalonicum). Garlic is widely cultivated and consumed worldwide, and its beneficial effects have been known for thousands of years. It has been considered to increase longevity and to confer stamina and physical strength, and it has been used empirically as a vermifuge, antiseptic, antimicrobic, antipyretic, and analgesic. The scientific community has now become interested in the pharmacologic properties of Allium vegetables and their chemical constituents, particularly with regard to their effects on the cardiovascular system and in the prevention of cancer. Garlic has antihypertensive and antiarrythmic properties and exerts an antithrombotic effect through fibrinolytic activity and the reduction of platelet aggregation. Ingestion of garlic has also been reported to lower the concentration of triglycerides, cholesterol, and low-density lipoproteins and to increase the concentration of high-density lipoproteins in blood. These findings suggest that garlic has a preventive effect against atherosclerosis and its complications, including stroke, myocardial infarction, and thrombotic disorders. The findings in relation to cancer prevention that have been accumulated over the last 20 years are summarized here.We performed a systematic Medline search of the published literature on epidemiologic studies involving the relationship between consumption of Allium vegetables-garlic, onions, and leeks-and neoplasms/tumors. For the animal studies and for studies on mechanisms of action, we conducted searches for review articles. These lists of references were then updated using references from review papers and original research articles. Active Compounds in Allium VegetablesFresh garlic contains water, carbohydrates, proteins, fiber, and fat, as well as essential amino acids, vitamins, and minerals. When garlic is cut, chopped, or crushed, the clove's membrane is disrupted and S-allylcysteine sulfoxide (an odorless compound called alliine) is transformed enzymatically into allicin by alliinase (1). Allicin is responsible for the typical odor of garlic, but it is unstable and converts readily into mono-, di-, and trisulfides and other compounds such as ajoene. Onions mainly contain S-propenylcysteine sulfoxide (1), but also other sulfoxides, including S-propylcysteine sulfoxide and S-methylcysteine sulfoxide (2). S-Propenylcysteine sulfoxide, positional isomer of alliin, is called lacrimatory precursor, because it is tranformed by alliinase into the lacrimatory factor propanethial S-oxide. The lacrimatory factor is highly reactive and hydrolyzes to propionaldehyde, sulfuric acid, and hydrogen sulfide; it is also the precursor of several sulfur derivatives. Organosulfur compounds present in Allium vegetables, which are either lipid or water soluble (Table 1), are considered responsible for the beneficial effects of these...

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“…During the digestive process, allicin quickly metabolizes into other sulphur compounds [3][4][5]. Thus far, bioavailability has only been measurable by breath studies, which have detected the presence of metabolites AM, AMS and DADS after oral consumption [5,6].…”

Section: Introductionmentioning

confidence: 99%

“…Thus far, bioavailability has only been measurable by breath studies, which have detected the presence of metabolites AM, AMS and DADS after oral consumption [5,6]. Only traces of allicin were found in blood after being incubated for five minutes [7].…”

Section: Introductionmentioning

confidence: 99%

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

Watson

Souza²,

Silva³

et al. 2013

J Microb Biochem Technol

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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.

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Odor Components of Human Breath After the Ingestion of Grated Raw Garlic

Cited by 54 publications

References 6 publications

Volatile Sulfur Compounds in Human Expiration after Eating Raw or Heat-Treated arlic.

Volatile Sulfur Compounds in Human Expiration after Eating Raw or Heat-Treated arlic.

Allium vegetables and organosulfur compounds: do they help prevent cancer?

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

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