Sulfur compounds garlic

In conclusion, the conversion of AA by LAB generates a variety of aroma compounds, including branched-chain acids (cheesy) and aldehydes (malty), aromatic alcohols and aldehydes (floral), and volatile sulfur compounds (garlic, cabbage, boiled potato) (Table 19.1). The expression of LAB enzymes in situ is influenced by a number of factors detailed in Section 19.5. 

Plants of the genus Allium, e.g. garlic Allium sativum), leek Allium amp-eloprasum), and onion Allium cepa), produce a bewildering variety of sulfur compounds. Selenium analogs for some of these have also been found (Section 11.1.3.6). Much work has focused on garlic (contains more than 100 such materials) and onion.56,66,67 Key compounds for formation of the Allium sulfur-containing secondary metabolites are sulfoxides of cysteine derivatives,... 

There are only a few reports on the absorption, metabolism, and excretion of garlic s sulfur compounds available. Further, until now it is not known what metabolic form of allicin actually reaches the target cells, and it is still unknown how garlic compounds might function in the body. 

Another German investigator (Semmler, 1892) also produced garlic oil via steam distillation. The oil yielded diallvl disulfide, CH2=CHCH2SSCH2 CH = CH2, with minor amounts of diallyl trisulfide and diallyl tetrasulfide present. The oil yielded by similar experimentation with onions was different, containing essentially propionaldehyde, C2H5CHO, plus a number of sulfur compounds, of which dipropyl disulfide, C5H12S2, was one. 

Block, E. The Chemistry (Sulfur Compounds) of Garlic and Onions, Sci. 

Sulfur compounds are used to make rubber strong enough to be used in tires, in a process called vulcanization. Sulfur is also used to make detergent, paper, fertilizers, and medicines. Several sulfur compounds have a strong odor to them. Onions, garlic, skunk spray, and even bad breath get their unique odor from sulfur compounds. Sulfur by itself has no smell. 

Sulfur compounds Onion and garlic Anti-atherosclerotic and anti-thrombotic Wang and Ng (1999)... 

Movies have depicted its power to repel werewolves and vampires. The characteristic garlic odor derives from the many sulfur compounds it contains. One of the major constituents is allicin, a compound with antibacterial properties. 

Garlic, Allium sativum L., is a species in the onion family, Alliaceae. Onion, shallot, and leek are close relatives. Garlic has been used throughout history for both culinary and medicinal purposes. It has a pungent hot sensation that mellows and sweetens considerably with cooking. A large number of sulfur compounds contribute to the smell and taste of members of the onion family. Diallyl disulfide and diallyl sulfide are... 

Members of the allium family (onions, garlic, and leeks) contain cysteine sulfoxide derivatives (allyl sulfur compounds), such as allicin and alliin (see Figure 14.9). When the plant cells are damaged, the enzyme alliinase is released from vacuoles and catalyzes the formation of thiosulfinates and thiols, including the lachrymator thiopropanal S-oxide. Their function in the plant is presumably to provide protection against attack by pests. 

The allyl sulfur compounds of garlic also have an anticoagulant action (by inhibiting platelet coagulability) and inhibit cholesterol synthesis by inactivating HMG-CoA reductase. 

A large number of organic sulfur compounds have been detected in extracts or distillates prepared from garlic, onions, or other Allium species. This chemistry has been reviewed by Block. Polysulfanes have been detected in many of these preparations but most recent results show that fresh extracts of garlic, prepared under mild conditions (20 °C), did not show any polysulfanes R-S -R n > 2) when analyzed by RP-HPLC analysis. ... 

The exclusion of selenium from the proteins of accumulator plants is thought to be the basis for their selenium tolerance. Their selenium metabolism is based mainly on water-soluble nonprotein forms such as selenium methylselenomethionine (Jacobs, 1989). The garlic odor characteristic of selenium-accumulator plants reflects the volatile organic compounds dimethylselenide and dime-thyldiselenide. Plants can suffer selenium toxicity as a result of selenium competition with essential metabolites for biochemical sites, replacement of essential ions by selenium, mainly major cations, selenate occupation of the sites of essential groups such as phosphate and nitrate, or selenium substimtion in essential sulfur compounds. 

Garlic contains 33 sulfur compounds, 17 amino acids (including all the essential amino acids), germanium, calcium, copper, iron, potassium, magnesium, selenium, zinc and vitamins A, B, C, and E (Fenwick and Hanley, 1985 U.S. Department of Agriculture, 1998). 

Fresh garlic Raw Cysteines (y-glutamylcysteines and S-allylcysteines) Thiosulfinates (allicin and alhdn-derived sulfur compounds)... 

Garlic Sulfur compounds Reduce risk for cancer and heart disease... 

Alliums are garlic, onions, scallions, shallots, ramps, leeks, and chives, which are all botanically related. Although they are usually thought of as foods, these powerful herbs contain many active sulfur compounds that have shown the ability to prevent cancer. 

Garlic contains various sulfur-containing compounds, all of which are derived from allicin, which is formed from alliin by the action of allinase, which is released when garlic is chopped (Srivastava and Tyagi, 1993). Allicin then produces diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoenes, methyl allyl trisulfides, vinyl dithiins, and other sulfur compounds, depending on how the garlic is prepared. 

Dried garlic has a sulfur content of 1.0% of its dry weight, and the dried produet is about 35% of its fresh weight (Lawson, in Koch and Lawson, 1996, p. 41). About 72% of the sulfur compounds consist of alhin, allicin, and the two principal K-glutamylcysteines. The known sulfur compoimds in garlic comprise about 86% of the sulfur content. 

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