Explaining Allicin Formation During Garlic Crushing and Its Transformation in Olive Oil
Allicin
What is the molecule responsible for the odor of freshly crushed garlic?
Allicin is the molecule responsible for the characteristic odor of freshly crushed garlic, which is produced by S-thioallylating accessible cysteine residues in proteins and low molecular weight thiols. This was discovered by researchers from the National Center for Biotechnology Information on Pubmed in 2021. Allicin is also membrane permeable and readily taken up by exposed cells.
What is allicin?
Allicin is a defence molecule found in garlic with a wide range of biological activities, produced when the enzyme alliinase catalyzes the non-proteinogenic amino acid alliin (S-allylcysteine sulfoxide). Via a 2014 study published in the journal PLoS ONE, Allicin can act as an antimicrobial agent against several bacteria, fungi and viruses.
What compounds are formed from garlic oil maceration?
Garlic oil macerates form vinyldithiins, ajoene, allyl sulfides, and other compounds. As stated by the Linus Pauling Institute at Oregon State University, incubation of crushed garlic cloves in oil at room temperature can result in the formation of these compounds. Ether can also be produced during this process.
Garlic
What is formed when garlic oil macerates?
Garlic oil macerates, forming vinyldithiins, ajoene, allyl sulfides, DADS, and DATS as reported by the Linus Pauling Institute at Oregon State University. This process is further supported by the formation of ether.
What is allicin?
Allicin is a sulfur-based compound found in garlic which is responsible for its distinctive aroma. It was first isolated and studied in the laboratory by Chester J. Cavallito and John Hays Bailey in 1944, according to a study published in the Journal of the American Chemical Society. Allicin is created when an enzyme called alliinase is activated upon crushing or chopping fresh garlic.
Does garlic contain allicin?
Allicin, a compound found in garlic, has been linked to lower blood cholesterol and blood pressure levels. Mentioned in ScienceDirect, garlic supplements should contain milligram quantities of allicin to be effective. Allicin is heat labile and relatively unstable even when garlic is not cooked.
Crushing
What is garlic oil maceration?
Garlic oil maceration produces vinyldithiins, ajoene and allyl sulfides including DADS and DATS. According to the Linus Pauling Institute at Oregon State University, this process occurs when crushed garlic cloves are incubated in oil at room temperature. Allicin is also formed during garlic oil maceration.
What is the bioavailability and bioequivalence of allicin from garlic?
Allicin bioavailability and bioequivalence from garlic has been unknown due to allicin formation only occurring after consumption. This was confirmed in a study conducted by the National Center for Biotechnology Information (NCBI) in 2018 which concluded that allicin bioavailability and bioequivalence are dependent on the amount of alliin and garlic alliinase present.
What is allicin?
Allicin, a thiosulfinate present in garlic, is activated by crushing or cutting the cloves and represents about 70% of the total thiosulfinates. Cited from studies conducted by various institutions such as the University of Iowa and the University of Florida, in 2006 and 2007 respectively, pharmacokinetic studies of allicin and its derivatives require a labeled compound for further investigation. Allicin has been used in traditional medicine for many years due to its numerous health benefits.
Olive Oil
What are the characteristics of allicin?
Allicin, the active compound in freshly crushed garlic, is a reactive sulfur compound that S-thioallylates accessible cysteine residues in proteins and low molecular weight thiols including glutathione. As reported by a review published by PubMed Central in 2021, allicin gives crushed garlic its characteristic odor, is membrane permeable and readily taken up by exposed cells. Allicin has been shown to have antimicrobial, antioxidant, antithrombotic, and anti-inflammatory properties.
What are the compounds formed by garlic oil maceration?
Garlic oil macerates can form vinyldithiins, ajoene, allyl sulfides and other compounds. The process of garlic oil maceration was studied by the Linus Pauling Institute at Oregon State University in 2019, demonstrating that incubation of crushed garlic cloves in oil at room temperature results in the formation of these compounds. Ether extracts were also produced as part of this process.
What factors influence allicin bioavailability from garlic supplements or foods?
This study found that the allicin bioavailability and bioequivalence from garlic varies depending on the type of garlic supplement or garlic food consumed. Sourced from a study conducted by the National Center for Biotechnology Information (NCBI) in 2018, allicin formation from alliin and garlic alliinase usually occurs after consumption, under enzyme activity.
Chemical Reactions
What ether is produced from garlic oil maceration?
Garlic oil macerates into vinyldithiins, ajoene, and allyl sulfides, such as DADS and DATS. From the Linus Pauling Institute at Oregon State University, this process also results in the formation of ether.
What temperature is best for the formation of allicin from garlic?
The maximum rate of formation of allicin from garlic was observed at an incubated temperature of 35°C, according to a study published in the journal Food Chemistry in 2006 by researchers at the Chinese Academy of Agricultural Sciences. Acetic acid (5-30%) and rectified spirit (5-30%) were found to have a retarding effect on allicin formation. An increase in pH (4.0-6.0) was seen to have a positive effect on its production. Allicin is known to have antimicrobial, antiviral and antiparasitic properties.
Can heating garlic increase its anticancer properties?
?-Glutamylcysteines, which are important storage compounds in garlic cloves, can significantly enhance the anticancer properties of garlic when heated. This was found in a study by Lancaster and Shaw in 1989 and further confirmed by Rabinkov et al. in 1988, who showed that alliin has antioxidant properties. It has been demonstrated that garlic can reduce the risk of some types of cancer, such as colorectal cancer.
Enzymes
What effect does Allicin have on proteins and thiols?
Allicin, a sulfur compound found in freshly crushed garlic, is capable of S-thioallylating accessible cysteine residues in proteins and low molecular weight thiols, including the cellular redox buffer glutathione, as reported by the National Institute of Health in 2021. This compound gives off a characteristic odor, is membrane permeable and can be taken up by exposed cells. Allicin is a known antioxidant that helps protect against oxidative damage.
What is the source of allicin?
Allicin, a defence molecule from garlic (Allium sativum L.), has a broad range of biological activities. As indicated by the research published in PubMed in 2014, it is produced upon tissue damage from the non-proteinogenic amino acid alliin (S-allylcysteine sulfoxide) in a reaction that is catalyzed by the enzyme alliinase. Allicin is known to have antibacterial, anti-inflammatory, and antioxidant properties.
What potential benefits does allicin found in garlic have?
Allicin, a compound found in garlic, has potential benefits such as lowering blood cholesterol and blood pressure. From ScienceDirect, up to 5-20mg of allicin can be produced from 2-4g of garlic, and garlic supplements should contain mg quantities of allicin. Allicin is heat labile and unstable even when garlic is not cooked.
Aroma
Can garlic produce vinyldithiins?
Garlic can produce vinyldithiins, ajoene, allyl sulfides such as DADS and DATS when macerated in oil at room temperature, according to the Linus Pauling Institute at Oregon State University. Garlic oil macerates can produce ether.
What factors impact the bioavailability of allicin from garlic supplements and foods?
The bioavailability and bioequivalence of allicin from garlic supplements and garlic foods is uncertain due to allicin formation occurring after consumption. Cited on a study by the MDPI in 2018, alliin and garlic alliinase are responsible for the pharmacological activity of crushed raw garlic cloves. Research has shown that allicin is an effective antimicrobial agent.
What benefits does allicin provide?
Allicin is an active compound found in crushed garlic, and it can produce up to 5-20mg per 2-4g of garlic. From ScienceDirect, garlic supplements containing allicin have been known to lower blood cholesterol and pressure, as well as improve overall cardiovascular health. Allicin has been found to possess antimicrobial properties.
Nutritional Benefits
What is allicin?
Allicin is an organosulfur compound found in garlic, which is responsible for the aroma of fresh garlic. Sourced from a study conducted by Chester J. Cavallito and John Hays Bailey at the University of Rochester in 1944, allicin is generated when fresh garlic is chopped or crushed due to the enzyme alliinase. Allicin is known to have various beneficial properties, such as antibacterial, antifungal, and antioxidant effects.
What compounds can be formed when garlic is macerated in oil?
Garlic has been found to form vinyldithiins, ajoene, allyl sulfides, such as DADS and DATS when macerated in oil at room temperature, as reported by the Linus Pauling Institute at Oregon State University. Garlic oil macerates can also contain ether.
What activates allicin in garlic?
Allicin and its derivatives are activated by crushing or cutting garlic cloves, and allicin represents about 70% of the overall thiosulfinates present in the cloves. This was shown in a study conducted by researchers at the University of California, Davis in 2006. Allicin can act as an important functional active component in garlic-containing products.
Flavor
What benefits does allicin offer?
Allicin is an unstable compound present in garlic which can be found in high quantities of up to 20mg per 2-4g clove. It has been claimed to have benefits such as lowering blood cholesterol and blood pressure, according to ScienceDirect Topics, on sciencedirect.com, 2020. Allicin is heat labile and is therefore destroyed when garlic is cooked.
What is the result of crushed garlic cloves in oil?
Garlic oil macerates form vinyldithiins, ajoene, allyl sulfides and other compounds when incubated at room temperature. An info from the Linus Pauling Institute at Oregon State University, this process is the result of crushed garlic cloves in oil. These compounds have been linked to various health benefits.
How much allicin does garlic provide?
Garlic is a great source of allicin, with raw minced garlic containing about 2.5-4.5 mg of allicin per gram and a medium sized garlic clove providing 10-18 mg of allicin per clove, according to Nutrition Therapy Institute - NTI. Breath tests can be used to measure the amount of allicin consumed. Allicin has been found to have antimicrobial, anti-inflammatory and antioxidant properties.
Medicinal Properties
What enzyme produces allicin in garlic?
Allicin is the main active component in garlic, representing approximately 70% of the thiosulfinates present after mechanical crushing. Mentioned in research studies from various universities and institutions (e.g. [1,21,22,23], on tandfonline.com), allinase is the enzyme responsible for allicin production which is activated by crushing or cutting the garlic cloves. Further pharmacokinetic studies reveal the need for a labeled compound.
What compounds are produced during garlic oil maceration?
Garlic oil macerates form vinyldithiins, ajoene, allyl sulfides, DADS and DATS, according to the Linus Pauling Institute at Oregon State University. Allicin is also produced during the incubation process.
How much allicin is in garlic?
Garlic contains a powerful compound called allicin, which can be measured in breath to determine the amount of allicin ingested in various garlic products. Cited on the Nutrition Therapy Institute - NTI, raw minced garlic contains about 2.5-4.5 mg of allicin per gram, while a medium sized garlic clove contains 10-18 mg of allicin per clove. Allicin has been found to have many potential health benefits.
Source:
- Nih : Allicin, the Odor, Freshly Crushed Garlic, A Review.
- Oregonstate : Garlic, Linus Pauling Institute, Oregon State University.
- Nih : Allicin Bioavailability, Bioequivalence, Garlic, - PubMed.
- Tandfonline : Quality evaluation, discrimination, flavouring process, garlic.
- Tandfonline : ALLICIN, OTHER FUNCTIONAL ACTIVE COMPONENTS, GARLIC.
