Garlic chemistry: Stability of S-(2-propenyl)-2-propene-1-sulfinothioate (Allicin) in blood, solvents, and simulated physiological fluids
Abstract
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTGarlic Chemistry: Stability of S-(2-Propenyl)-2-Propene-1-sulfinothioate (Allicin) in Blood, Solvents, and Simulated Physiological FluidsFillmore Freeman and Yukihiro KoderaCite this: J. Agric. Food Chem. 1995, 43, 9, 2332–2338Publication Date (Print):September 1, 1995Publication History Published online1 May 2002Published inissue 1 September 1995https://pubs.acs.org/doi/10.1021/jf00057a004https://doi.org/10.1021/jf00057a004research-articleACS PublicationsRequest reuse permissionsArticle Views1329Altmetric-Citations166LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose Get e-Alerts
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Allicin affected simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) at pH 1.2 and 7.5, respectively.
“Freeman and Kodera [41] examined allicin stability in simulated gastric fluid (SGF), blood, stimulated intestinal fluid (SIF) and various solvents such as; methanol, water, ethyl acetate at pH 1.2 and 7.5 and they observed that allicin affected the SGF and SIF at pH 1.2 and 7.5, respectively.”
From Chemical Constituents and Pharmacological Activities of Garlic (Allium sativum L.): A Review (2020) · cites this paper as [41]
Allicin degraded at room temperature and was more stable in methanol than in ethyl acetate.
“These results suggest that allicin degraded at room temperature and was more stable in methanol than in ethyl acetate.”
From Chemical Constituents and Pharmacological Activities of Garlic (Allium sativum L.): A Review (2020) · cites this paper as [41]
About 90% of allicin stayed in SIF (pH 7.5) and SGF (pH 1.2) after incubation at 37 °C for 5 h, while only a small amount could be detected after 5 min in blood.
“Furthermore, about 90% of the allicin stayed in the SIF (pH 7.5) and SGF (pH 1.2) after incubation at 37 °C for 5 h, while only a small amount could be detected after 5 min in the blood.”
From Chemical Constituents and Pharmacological Activities of Garlic (Allium sativum L.): A Review (2020) · cites this paper as [41]
Cites
Lawson, L. D., Ransom, D. K., & Hughes, B. G. (1992) · Thrombosis Research · doi:10.1016/0049-3848(92)90234-2 · Cited by 268 · see citing works
Blania, G., & Spangenberg, B. (1991) · Planta Medica · doi:10.1055/s-2006-960120 · Cited by 34 · see citing works
The Electron Diffraction Investigation of Isomeric Lewisites1
Donohue, J., Humphrey, G. L., & Schomaker, V. (1947) · Journal of the American Chemical Society · doi:10.1021/ja01199a041 · Cited by 16 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Chemical Constituents and Pharmacological Activities of Garlic (Allium sativum L.): A Review
El-Saber Batiha, G., Magdy Beshbishy, A., G. Wasef, L., Elewa, Y. H. A., A. Al-Sagan, A., Abd El-Hack, M. E., Taha, A. E., M. Abd-Elhakim, Y., & Prasad Devkota, H. (2020) · Nutrients · doi:10.3390/nu12030872 · Cited by 931 · see citing works
Allicin: Chemistry and biological properties
Borlinghaus, J., Albrecht, F., Gruhlke, M., Nwachukwu, I., & Slusarenko, A. (2014) · Molecules · doi:10.3390/molecules190812591 · Cited by 893 · see citing works
Antioxidant Health Effects of Aged Garlic Extract
Borek, C. (2001) · The Journal of Nutrition · doi:10.1093/jn/131.3.1010s · Cited by 688 · see citing works
Clarifying the real bioactive constituents of garlic
Amagase, H. (2006) · The Journal of Nutrition · doi:10.1093/jn/136.3.716s · Cited by 680 · see citing works
Miron, T., Rabinkov, A., Mirelman, D., Wilchek, M., & Weiner, L. (2000) · Biochimica et Biophysica Acta (BBA) - Biomembranes · doi:10.1016/s0005-2736(99)00174-1 · Cited by 353 · see citing works
Plant extracts to manipulate rumen fermentation
Hart, K. J., Yáñez-Ruiz, D. R., Duval, S. M., McEwan, N. R., & Newbold, C. J. (2008) · Animal Feed Science and Technology · doi:10.1016/j.anifeedsci.2007.09.007 · Cited by 314 · see citing works
Allicin and other functional active components in garlic: Health benefits and bioavailability
Rahman, M. S. (2007) · International Journal of Food Properties · doi:10.1080/10942910601113327 · Cited by 255 · see citing works
Potential Health Benefit of Garlic Based on Human Intervention Studies: A Brief Overview
Ansary, J., Forbes-Hernández, T. Y., Gil, E., Cianciosi, D., Zhang, J., Elexpuru-Zabaleta, M., Simal-Gandara, J., Giampieri, F., & Battino, M. (2020) · Antioxidants · doi:10.3390/antiox9070619 · Cited by 217 · see citing works
Davis, S. R. (2005) · Mycoses · doi:10.1111/j.1439-0507.2004.01076.x · Cited by 119 · see citing works
Asdaq, S. M. B., & Inamdar, M. N. (2011) · Evidence-Based Complementary and Alternative Medicine · doi:10.1093/ecam/neq076 · Cited by 57 · see citing works
Asdaq, S. M. B., & Inamdar, M. N. (2011) · Journal of Natural Medicines · doi:10.1007/s11418-010-0467-9 · Cited by 45 · see citing works
- Authors
- Freeman, F., & Kodera, Y.
- Affiliations
- University of California, Irvine (US)
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1995-09
- Volume
- 43
- Issue
- 9
- Pages
- 2332-2338
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2059916134
- Cited by
- 247
- References
- 3
- Citations by year
- 2026: 7 · 2025: 5 · 2024: 4 · 2023: 8 · 2022: 8 · 2021: 10 · 2020: 14 · 2019: 10 · 2018: 10 · 2017: 4 · 2016: 12 · 2015: 12 · 2014: 14 · 2013: 12 · 2012: 13
- FWCI
- 0.51
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- Funders
- United States Pharmacopeia
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Garlic and Onion Studies
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Genomics, phytochemicals, and oxidative stress
- Physical Sciences › Chemistry › Organic Chemistry › Chemical synthesis and alkaloids
- Keywords
- allicin, garlic, chemical stability, blood, solvents, sulfur compounds
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
