Table 5.
Test | Meal Protein | Mode | n | Tmax (h) | Cmax (ng/L) | % Cmax at 1 h 3 | AUC 4 (ng-h/L) | RF (AUC/AADD) |
---|---|---|---|---|---|---|---|---|
1a | high | capsules | 13 | 3.1 ± 1.0 | 54 ± 20 | 31 ± 28 | 351 ± 143 | 6.41 ± 2.62 |
1b | high | capsules | 13 | 3.5 ± 1.1 | 47 ± 13 | 25 ± 16 | 332 ± 108 | 6.08 ± 1.97 |
1 av | high | capsules | 13 | 3.3 ± 0.95 a | 51 ± 15 c | 28 ± 18 t | 342 ± 119 a | 6.25 ± 2.17 a |
2a | low | capsules | 13 | 2.5 ± 0.6 | 69 ± 21 | 34 ± 21 | 399 ± 142 | 7.30 ± 2.60 |
2b | low | capsules | 13 | 2.6 ± 0.6 | 69 ± 29 | 49 ± 26 | 406 ± 162 | 7.43 ± 2.97 |
2 av | low | capsules | 13 | 2.6 ± 0.45 a | 68 ± 22 c | 41 ± 20 t | 403 ± 144 a | 7.37 ± 2.64 a |
2c 2 | low | capsules | 13 | 2.7 ± 0.8 | 51 ± 15 | 44 ± 24 | 342 ± 113 | 6.25 ± 2.07 |
2 final 5 | low | capsules | 13 | 2.6 ± 0.46 c | 63 ± 19 n | 42 ± 17 c | 383 ± 131 n | 6.99 ± 2.39 n,6 |
3 7 | low | sandwich | 13 | 1.4 ± 0.8 c | 60 ± 20 n | 88 ± 13 c | 400 ± 157 n | 7.31 ± 2.87 n |
1 Standard dose: 1.4 g homogenate from 0.88 g raw garlic (0.35 g dry wt); AADD = 54.7 μmol S-allyl. 2 Tests 1a to 2b (four tests) were conducted over a two month period. Tests 2a and 2b were conducted the same month. Test 2c was conducted nine months after tests 2a and 2b. Test 3 was conducted one month after test 2c. Values are mean ± SD (standard deviation). Statistical comparisons (share same letter) were made between (1) capsules consumed with high or low-protein meals (1 av vs. 2 av) and (2) consumption in capsules or sandwich for the low-protein meal (2 final vs. test 3). Designations for significance: n = not significant (p > 0.05); t = trend (p = 0.05–0.1), a = p < 0.05, c = p < 0.001. 3 The % Cmax at 1 h value provides an evaluation of Tmin; the true Tmin is often not known because the first breath sampled after consuming the product was usually taken at 1 h. 4 AUC = area under the 32 h concentration curve for breath AMS. 5 The standard control: average for all three tests conducted with the low-protein meal in capsules (2a, 2b, 2c). 6 The individual average response factor values (RF) for all 13 participants were, from low to high: 2.49, 4.37, 4.80, 4.93, 5.12, 7.31, 7.82, 7.97, 8.10, 8.72, 9.42, 9.90, 9.92 (av 6.99). 7 In test 3, the garlic homogenate was placed directly inside the bread and butter sandwich, immediately before consumption, rather than inside capsules.