Table 4.
Composition of the garlic products: S-allyl 1 compounds, as μmol of S-allyl per dose consumed.
| Code or Name | Dose | Alliin 2 | Allyl Thiosulfinates 3 | Allyl Polysulfides 4 | GSAC | SAC | AADD 5 | TKSA 6 |
|---|---|---|---|---|---|---|---|---|
| Control, raw homogenate | 1.4 g 7 | nd, <0.2 | 53.3 3 | 1.4 4 | 10.7 | 0.13 | 54.7 | 65.5 |
| Garlic supplements | ||||||||
| Enteric tablets | ||||||||
| E1 | 2 tab | 132 (33) 2 | nd, <0.1 | 0.4 | 33.2 | 6.0 | 132 | 171 |
| E2 | 2 tab | 134 (30) | nd, <0.1 | 2.4 | 12.9 | 5.3 | 137 | 155 |
| E3 | 3 tab | 264 (49) | nd, <0.1 | 13.5 4 | 29.3 | 16.4 | 278 | 323 |
| E4 | 2 tab | 174 (26) | nd, <0.1 | 5.8 | 63.6 | 10.6 | 180 | 254 |
| E5 | 3 tab | 44 (6.5) | nd, <0.1 | 7.3 | 62.7 | 6.8 | 52 | 121 |
| E6 | 2 tab | 106 (16) | nd, <0.1 | 3.9 | 41.0 | 5.8 | 110 | 157 |
| Normal tablets | ||||||||
| N1 | 3 tab | 72 (14) | nd, <0.1 | 3.8 | 48.5 | 4.1 | 75.8 | 128 |
| N2 | 9 tab | 40 (7.9) 2 | nd, <0.1 | 5.6 | 52.9 | 4.3 | 45.2 | 102 |
| N3 | 1 tab | 155 (28) | nd, <0.1 | 0.5 | 44.7 | 7.7 | 155 | 207 |
| N4 | 9 tab | 57 (11) | nd, <0.1 | 2.4 | 47.4 | 6.4 | 58.8 | 113 |
| Capsules | ||||||||
| C1 | 1 cap | 73 (24) | nd, <0.1 | 0.2 | 28.4 | 5.1 | 73.0 | 106 |
| C2 | 3 cap | 167 (20) | nd, <0.1 | 2.5 | 97.7 | 14.1 | 169 | 281 |
| C3 | 4 cap | 98 (8.7) | nd, <0.1 | 1.9 | 77.5 | 26.1 | 99.5 | 203 |
| Commercial garlic foods | ||||||||
| Pickled 8 | 12 g | 388 | nd, <0.2 | 9.0 | 32.6 | 25.7 | 397 | 455 |
| Acid-minced | 7 g | 134 | nd, <0.2 | 21 4 | 81.9 | 14.5 | 155 | 251 |
| Oil-chopped | 2.5 g | 36 | nd, <0.2 | 36 4 | 31.5 | 10.8 | 71.5 | 114 |
| Black garlic | 10.2 g | nd, <2 | nd, <0.2 | 0.8 | 5.9 | 40.1 | 0.8 | 46.8 |
| Kitchen-prepared garlic foods | ||||||||
| Roasted 160 °C | 6.1 g | 400 | 4.0 | 19.6 4 | 92.7 | 5.4 | 423 | 521 |
| Roasted 215 °C | 5.5 g | 400 | 0.4 | 7.9 | 82.0 | 8.6 | 409 | 499 |
| Boiled 4 min | 7.6 g | 451 | 2.6 | 1.7 | 97.3 | 6.2 | 455 | 558 |
| Boiled 45 min | 5.5 g | 450 | 0.2 | 2.2 | 86.4 | 0.9 | 452 | 540 |
| Raw, diced | 1.5 g | 110 | 2.1 | nd, <0.2 | 24.5 | 3.2 | 112 | 140 |
| Special extracts 9 | ||||||||
| PFHA | 68 mL | 399 | nd, <0.1 | 0.05 | 68.7 | 2.7 | 399 | 470 |
| AFHG | 57 mL | nd, <0.4 | nd, <0.1 | nd, <0.03 | 63.6 | 7.0 | nd, <0.5 | 70.6 |
| AFHS | 57 mL | nd, <0.4 | nd, <0.1 | nd, <0.03 | 3.4 | 67.2 | nd, <0.5 | 70.6 |
| AFHG + SAC | 57 mL | nd, <0.4 | nd, <0.1 | nd, <0.03 | 63.6 | 148 | nd, <0.5 | 212 |
1 Allicin and the diallyl polysulfides have two S-allyl groups per molecule; allyl methyl thiosulfinates, allyl methyl polysulfides, alliin, γ-glutamyl-S-allylcysteine (GSAC) and S-allylcysteine (SAC) have one S-allyl. 2 For alliin, a second set of values is included (in parentheses) for the supplements: mg alliin per gram garlic powder content claimed (Table 1); for product N2 the garlic powder content was not stated, but it was estimated (Table 1). 3 Allyl thiosulfinates = sum of allicin, allyl methyl thiosulfinates, and allyl-trans-1-propenyl thiosulfinates. Distribution for the control product, as mol % of S-allyl (allicin has two per molecule) and as mol % of compounds = allicin 80.3% and 67.1%, allyl methyl thiosulfinates 17.0% and 28.3%, and allyl-trans-1-propenyl thiosulfinates 2.7% and 4.6%. 4 Allyl polysulfides = sum of diallyl di-, tri- and tetrasulfides (DAS2, DAS3, DAS4) and allyl methyl di-, tri-, and tetrasulfides (AMS2, AMS3, AMS4). Diallyl sulfide (DAS) was typically <3% of the total allyl sulfides, and AMS was undetectable. Distribution for the control and the more abundant samples, as S-allyl mol %: control, DAS2 72%, DAS3 25%, AMS3 3%; E3, DAS2 22%, DAS3 38%, DAS4 22%, AMS2 3%, AMS3 10%, AMS4 5%; Acid-minced, DAS2 7%, DAS3 69%, DAS4 18%, AMS2 < 1%, AMS3 4%, AMS4 2%; Oil-chopped, DAS2 28%, DAS3 51%, DAS4 8%, AMS2 1%, AMS3 10%, AMS4 2%, ajoene 0.3%; Roasted 160 °C, DAS2 16%, DAS3 70%, DAS4 8%, AMS2 < 1%, AMS3 6%, AMS4 1%. 5 AADD = alliin and alliin-derived dithioallyl compounds (alliin, allyl thiosulfinates, allyl polysulfides), expressed as μmol S-allyl per dose consumed. 6 TKSA = total known S-allyl compounds (AADD + GSAC + SAC), expressed as μmol S-allyl per dose consumed. 7 Control: 1.4 g of homogenate obtained from 0.88 g raw garlic (0.35 g dry wt). 8 The liquid in which the pickled garlic was immersed (35% of the container contents), although not normally consumed, contained substantial amounts of alliin (43% of the container contents), GSAC (43%), and SAC (41%), as the result of diffusion. 9 PFHA = protein-free, high alliin extract. AFHG = alliin-free, high GSAC extract. AFHS = alliin-free, high SAC extract.