. Author manuscript; available in PMC: 2008 Nov 18.

Published in final edited form as: J Agric Food Chem. 2005 Aug 10;53(16):6254–6261. doi: 10.1021/jf050536+

Table 6.

Dissolution Release of Allicin and Other Allyl Thiosulfinates from Garlicin Tablets Stored at 4°C

	Start	12 mo	24 mo
	(% of potential)^a
Allicin	>95%	>95%	> 95%
Allyl methyl thiosulfinates	73%	69%	71%
Allyl trans-1-propenyl thiosulfinates	>95%	>95%	>95%
Total allyl thiosulfinates	>92%	>91%	>91%
Disintegration time (buffer)	51 min	52 min	52 min

Values indicate the average % of potential reached at 1 h in the buffer stage for six tablets tested individually. The USP/NF 2003 protocol for allicin release from enteric-coated garlic tablets requires that >80% of the allicin potential be released after 2 h in acid and 1 h in buffer.(15)