Volatile compounds from garlic

Yu, Tung-Hsi; Wu, Chung May; Liou, Yoh Cherng

doi:10.1021/jf00087a032

Cited by 178 publications

(79 citation statements)

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“…The third cohort study showed no significant effect of consumption of onions, leeks, and garlic supplements (46). 3 Propylmethylsulfide PMS CH 3 -CH 2 -CH 2 -S-S-CH 3 Propylmethyldisulfide PMDS CH 3 -CH 2 -CH 2 -S-S-S-CH 3 Propylmethyltrisulfide PMTS Water-soluble compounds The compounds were isolated by water or steam distillation with solvent extraction (3).…”

Section: Epidemiologic Studiesmentioning

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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Section: Epidemiologic Studiesmentioning

confidence: 99%

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

Bianchini

Vainio

2001

Environ Health Perspect

192

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“…1) It contains a variety of volatile oils that are pharmacologically active [2][3][4][5][6] and have been identiˆed by gas chromatography. 7) Among these organosulfur compounds (OSCs), diallyl sulˆde (DAS), diallyl disulˆde (DADS), and diallyl trisulˆde (DATS) are the three major components. DATS, an oil-soluble constituent of garlic, has the same biological activities and can be obtained by chemical synthesis.…”

Section: Introductionmentioning

confidence: 99%

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

Sun

Guo

et al. 2006

YAKUGAKU ZASSHI

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A simple, rapid, and sensitive procedure has been developed using gas chromatography with electron-capture detection to measure diallyl trisulˆde levels in rat blood. Blood samples were acidiˆed, and the analyte was extracted with hexane, and then degradation was stopped with acetonitrile before gas chromatographic separation. Two calibration curves were linear over the range of 10-500 ng/ml and 0.2-20 mg/ml, with typical r values of 0.9986 and 0.9993, respectively. The structure of its major metabolite was conˆrmed using combined gas chromatography-mass spectrometry. The limit of detection was less than 10 ng/ml, and the assay was highly reproducible, giving peaks with excellent chromatographic properties. The method is suitable for pharmacokinetic and therapeutic purposes.

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“…), which is widely used as a food or condiment , has been known since ancient times as a flavoring agent and for its medicinal properties. The major volatile compounds of garlic are sulfur-containing compounds (1)(2)(3). It has been reported that garlic oil inhibits tumor promotion (4) and that diallyl sulfide (DAS), an element of garlic flavor, inhibits chemical toxicity and tumorigenesis in mouse 8 (5,6).…”

Section: Discussionmentioning

confidence: 99%

“…Yourick and Faiman reported that DSF and its metabolites, DDTC, inhibited cytosolic low and high Km A1DH activities (38) . Crushed garlic contains more than 35 identical and unidentical volatile compounds including 28 sulfur compounds (3). Some of these sulfur compounds in the garlic juice may have the likely action of DSF.…”

Section: Discussionmentioning

confidence: 99%

Combined Effects of Ethanol and Garlic on Hepatic Ethanol Metabolism in Mice.

Kishimoto

Ueda

Yoshinaga

et al. 1999

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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SummaryThe combined effects of ethanol and components in fresh garlic on ethanol metabolism were investigated in the livers of mice. Male, 11-wk-old C3H/HeNCrj mice were intragastrically administered 2g ethanol/kg body weight after being administered fresh garlic juice for 8d (garlic group), and changes in the concentrations of ethanol, acetaldehyde and acetate in the serum, and changes in the activity of hepatic enzymes related to ethanol metabolism in mice were examined. The increases in the concentrations of acetaldehyde and acetate in the serum after ethanol administration tended to be diminished following garlic administration. The microsomal ethanol-oxidizing system (MEOS) in the livers of the garlic groups was significantly lower than that of the control microsomes at 2h after ethanol administration. It therefore seems that the decrease of MEOS in hepatic microsomes caused a smaller increase in the acet aldehyde concentration in the serum of the garlic groups because cyto solic alcohol dehydrogenase showed no significant difference between the control and garlic groups. After ethanol administration, the content of cytochrome P-450 in the hepatic microsomes of the control groups increased, while that of the garlic groups did not change although cytochrome P-450 (CYP) 2E1 and 1A2 in the hepatic microsomes of the garlic groups increased. These results indicate that the induction of isozymes of cytochrome P-450 other than CYP 2E1 and 1A2 was inhibited following garlic administration. Cytosolic high Km and total aldehyde

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Volatile compounds from garlic

Cited by 178 publications

References 1 publication

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

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

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

Combined Effects of Ethanol and Garlic on Hepatic Ethanol Metabolism in Mice.

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