Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic

Abstract

Garlic is rich in polysulfides, and some of them can be H₂S donors. This study was conducted to explore the effect of cooking on garlic's organopolysulfides and H₂S-releasing activity. Garlic bulbs were crushed and boiled for a period ranging from 3 to 30min and the solvent extracts were analyzed by GC-MS/FID and HPLC. A cell-based assay was used to measure the H₂S-releasing activity of the extracts. Results showed that the amounts of allyl polysulfides increased in crushed garlic boiled for 6-10min; however, prolonging the thermal treatment to 20 or 30min decreased their concentrations. Data of the H₂S-releasing activity, expressed as diallyl trisulfide equivalents (DATS-E), parallel this trend, being significantly higher at 6 and 10min boiling. Our results showed enhancement of H₂S-releasing activity upon moderate boiling, suggesting that shorter cooking time may maximize its health benefits as a dietary source of natural H₂S donors.

Keywords: Boiling; Diallyl trisulfide; Garlic; Hydrogen sulfide-releasing capacity.