Determination of Allicin, S-Allylcysteine and Volatile Metabolites of Garlic in Breath, Plasma or Simulated Gastric Fluids | Zendy

Robert T. Rosen | Zendy; Richard D. Hiserodt | Zendy; Elaine K. Fukuda | Zendy; Reginald Ruiz | Zendy; Zhengyi Zhou | Zendy; Joseph Lech | Zendy; Sharon L. Rosen | Zendy; Thomas G. Hartman | Zendy

Open Access

Determination of Allicin, S-Allylcysteine and Volatile Metabolites of Garlic in Breath, Plasma or Simulated Gastric Fluids

Author(s) -

Robert T. Rosen,

Richard D. Hiserodt,

Elaine K. Fukuda,

Reginald Ruiz,

Zhengyi Zhou,

Joseph Lech,

Sharon L. Rosen,

Thomas G. Hartman

Publication year - 2001

Publication title -

journal of nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.463

H-Index - 265

eISSN - 1541-6100

pISSN - 0022-3166

DOI - 10.1093/jn/131.3.968s

Subject(s) - allicin , chemistry , chromatography , atmospheric pressure chemical ionization , high performance liquid chromatography , mass spectrometry , diallyl disulfide , organosulfur compounds , chemical ionization , organic chemistry , biochemistry , ionization , ion , apoptosis , sulfur

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.

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