The determination of metabolites of garlic preparations in breath and human plasma

Abstract

Gas Chromatography-Mass Spectrometry (GC-MS) was the major technique used to determine various metabolites after consumption of dehydrated granular garlic and an enteric-coated garlic preparation, in breath, plasma, and simulated gastric fluids. A special short-path thermal desorption device was used as an introduction technique for the gas chromatograph for the determination of volatiles. These garlic preparations release allicin, which decomposes in stomach acid or with time in the intestine to release allyl sulfides, disulfides and other volatiles, some of which are postulated to be metabolized by glutathione and/or S-adenosylmethionine to form allyl methyl sulfide, the main sulfur containing volatile metabolite. S-Allylcysteine, a non-volatile bioactive component of aged garlic preparations, was determined in human plasma and urine by HPLC-MS using the negative ion atmospheric pressure chemical ionization mode (APcI)- MS. The technique of selected ion monitoring was used for quantitation. A synthetic internal standard of deuterated S-allylcysteine was added to the plasma or urine to ensure recovery and to obtain reliable quantitative data.

Anticandidal low molecular compounds from higher plants with special reference to compounds from essential oils

“…In relation to its toxicity (TI iv ¼ LD 50 iv mouse /therapeutic concentration in serum or MIC) and anticandidal activity, allicin has similar potency with licensed drugs (Table VIII). Allicin ingested is rapidly converted to allyl sulfides, disulfides, and other volatiles in the stomach [217][218][219] suggesting that oral administration is not recommended with allicin to treat Candida infections. By means of these data, allicin might be useful to treat systemic Candida infections on the intravenous administration route.…”

Consumption of garlic positively affects hedonic perception of axillary body odour

“…Initial levels are assumed to be 316 volatiles released from the stomach. However, a second peak of an increase of the volatiles was 317 observed about 6 hours and it is thought that these compounds are being released from the blood 318 (Rosen et al, 2000). Such a time period approximately corresponds to half of our sampling time,axillary region.…”

Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30

“…Analytical concentrations for the candidate substance allyl methyl sulphide .096] for raw garlic and heated garlic at the first measurement time point (0 minutes) were about 0.03 ppm and 0.05 ppm, respectively, and after 30 minutes had decreased to approximately 0.01 and <0.05 (Tamaki and Sonoki, 1999). It was determined that the major volatile metabolite detected in breath EFSA Journal 2012; 10(2):2455 and plasma from human subjects which had consumed dehydrated granular garlic and an enteric-coated garlic preparation is allyl methyl sulphide (Rosen et al, 2000;Rosen et al, 2001). Its formation is very likely due to the action of allicin, released by garlic preparations, which decomposes in the stomach or in the intestine to release allyl sulphides, disulphides and other volatile sulphur compounds.…”