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Biological and chemical stability of garlic-derived allicin.
J Agric Food Chem. 2008 Jun 11; 56(11):4229-35.JA

Abstract

This study verifies the instability of garlic (Allium sativum L.)-derived allyl 2-propenylthiosulfinate (allicin) in various aqueous and ethanolic solutions as well as in vegetable oil through chemical and biological analyses performed simultaneously. Crushed fresh garlic cloves generated antibacterial activity and chemically detectable allicin, a major antibacterial principle, and both declined on a daily basis in aqueous and ethanolic solutions at room temperature, showing biological and chemical half-lives of about 6 and 11 days, respectively. Allicin was more stable in 20% alcohol than in water, but surprisingly unstable in vegetable oil, with an activity half-life 0.8 h, as estimated from its antibacterial activity toward Escherichia coli, and a chemical half-life of 3.1 h, based on chromatographic quantification. In alcoholic and aqueous extracts, the biological half-life of allicin tended to be longer than the chemical one, suggesting the occurrence of bioactive compounds other than allicin in the extracts.

Authors+Show Affiliations

Nihon University Graduate School of Applied Life Sciences, Fujisawa, Japan.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18489116

Citation

Fujisawa, Hiroyuki, et al. "Biological and Chemical Stability of Garlic-derived Allicin." Journal of Agricultural and Food Chemistry, vol. 56, no. 11, 2008, pp. 4229-35.
Fujisawa H, Suma K, Origuchi K, et al. Biological and chemical stability of garlic-derived allicin. J Agric Food Chem. 2008;56(11):4229-35.
Fujisawa, H., Suma, K., Origuchi, K., Kumagai, H., Seki, T., & Ariga, T. (2008). Biological and chemical stability of garlic-derived allicin. Journal of Agricultural and Food Chemistry, 56(11), 4229-35. https://doi.org/10.1021/jf8000907
Fujisawa H, et al. Biological and Chemical Stability of Garlic-derived Allicin. J Agric Food Chem. 2008 Jun 11;56(11):4229-35. PubMed PMID: 18489116.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Biological and chemical stability of garlic-derived allicin. AU - Fujisawa,Hiroyuki, AU - Suma,Kaoru, AU - Origuchi,Kana, AU - Kumagai,Hitomi, AU - Seki,Taiichiro, AU - Ariga,Toyohiko, Y1 - 2008/05/20/ PY - 2008/5/21/pubmed PY - 2008/7/31/medline PY - 2008/5/21/entrez SP - 4229 EP - 35 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 11 N2 - This study verifies the instability of garlic (Allium sativum L.)-derived allyl 2-propenylthiosulfinate (allicin) in various aqueous and ethanolic solutions as well as in vegetable oil through chemical and biological analyses performed simultaneously. Crushed fresh garlic cloves generated antibacterial activity and chemically detectable allicin, a major antibacterial principle, and both declined on a daily basis in aqueous and ethanolic solutions at room temperature, showing biological and chemical half-lives of about 6 and 11 days, respectively. Allicin was more stable in 20% alcohol than in water, but surprisingly unstable in vegetable oil, with an activity half-life 0.8 h, as estimated from its antibacterial activity toward Escherichia coli, and a chemical half-life of 3.1 h, based on chromatographic quantification. In alcoholic and aqueous extracts, the biological half-life of allicin tended to be longer than the chemical one, suggesting the occurrence of bioactive compounds other than allicin in the extracts. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/18489116/Biological_and_chemical_stability_of_garlic_derived_allicin_ L2 - https://doi.org/10.1021/jf8000907 DB - PRIME DP - Unbound Medicine ER -