Composition, stability, and bioavailability of garlic products used in a clinical trial
Open accessAbstract
In support of a new clinical trial designed to compare the effects of crushed fresh garlic and two types of garlic supplement tablets (enteric-coated dried fresh garlic and dried aged garlic extract) on serum lipids, the three garlic products have been characterized for (a) composition (14 sulfur and 2 non-sulfur compounds), (b) stability of suspected active compounds, and (c) availability of allyl thiosulfinates (mainly allicin) under both simulated gastrointestinal (tablet dissolution) conditions and in vivo. The allyl thiosulfinates of blended fresh garlic were stable for at least 2 years when stored at −80 °C. The dissolution release of thiosulfinates from the enteric-coated garlic tablets was found to be >95%. The bioavailability of allyl thiosulfinates from these tablets, measured as breath allyl methyl sulfide, was found to be complete and equivalent to that of crushed fresh garlic. S -Allylcysteine was stable for 12 months at ambient temperature. The stability of the suspected active compounds under the conditions of the study and the bioavailability of allyl thiosulfinates from the dried garlic supplement have validated the use of these preparations for comparison in a clinical trial. Keywords: Garlic; allicin; bioavailability; stability; dissolution; enteric coated; aged garlic extract; allyl methyl thiosulfinate; S -allylcysteine; γ-glutamyl- S -allylcysteine; γ-glutamyl- S - trans -1-propenylcysteine; γ-glutamylphenylalanine; arginine
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Allyl mercaptan is the odorant molecule responsible for garlic breath and results from the interaction of allicin or diallyl disulfide with cysteine in the presence of S-ally-mercapto cysteine.
“Allyl mercaptan is the odorant molecule responsible for the garlic breath and results from the interaction of allicin or diallyl disulfide with cysteine in the presence of S-ally-mercapto cysteine [25,26].”
From Chemical Constituents and Pharmacological Activities of Garlic (Allium sativum L.): A Review (2020) · cites this paper as [26]
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- Authors
- Lawson, L. D., & Gardner, C. D.
- Affiliations
- Stanford Medicine (US)
- Corresponding author
- Lawson, Larry D.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2005-07-19
- Volume
- 53
- Issue
- 16
- Pages
- 6254-6261
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- PMC
- PMC2584604
- OpenAlex
- W2007074608
- Cited by
- 227
- References
- 25
- Citations by year
- 2026: 5 · 2025: 8 · 2024: 13 · 2023: 13 · 2022: 13 · 2021: 14 · 2020: 13 · 2019: 10 · 2018: 13 · 2017: 15 · 2016: 11 · 2015: 16 · 2014: 16 · 2013: 12 · 2012: 12
- FWCI
- 9.99
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- PubMed Central (acceptedVersion)
- Funders
- National Center for Complementary and Integrative Health (R01AT001108)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Garlic and Onion Studies
- Physical Sciences › Chemistry › Organic Chemistry › Chemical synthesis and alkaloids
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Genomics, phytochemicals, and oxidative stress
- Keywords
- garlic, allicin, bioavailability, chemical composition, stability, aged garlic extract, S-allylcysteine, allyl methyl sulfide, serum lipids, garlic supplements
- MeSH terms
- Allyl Compounds, Biological Availability, Breath Tests, Clinical Trials as Topic, Condiments, Disulfides, Drug Stability, Garlic, Humans, Placebos, Sulfides, Sulfinic Acids, Sulfur Compounds, Time Factors, Dietary Supplements
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