Determination of allicin, S-allylcysteine and volatile metabolites of garlic in breath, plasma or simulated gastric fluids

J Nutr. 2001 Mar;131(3s):968S-71S. doi: 10.1093/jn/131.3.968S.

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.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Allyl Compounds / metabolism
  • Breath Tests
  • Chromatography, Gas / methods
  • Chromatography, High Pressure Liquid / methods
  • Cysteine / analogs & derivatives*
  • Cysteine / blood
  • Cysteine / metabolism*
  • Disulfides
  • Garlic / chemistry
  • Garlic / metabolism*
  • Gas Chromatography-Mass Spectrometry / methods
  • Gastrointestinal Contents / chemistry*
  • Glutathione / metabolism
  • Humans
  • Plant Extracts / chemistry
  • Plant Extracts / metabolism
  • Plants, Medicinal*
  • S-Adenosylmethionine / metabolism
  • Sulfides / metabolism
  • Sulfinic Acids / analysis
  • Sulfinic Acids / metabolism*

Substances

  • Allyl Compounds
  • Disulfides
  • Plant Extracts
  • Sulfides
  • Sulfinic Acids
  • allicin
  • allyl sulfide
  • S-Adenosylmethionine
  • S-allylcysteine
  • Glutathione
  • Cysteine