Table 9.
Kitchen-prepared and commercial garlic foods: allicin bioequivalence. 1,2
| Garlic Food | Dose and AADD 3 | n | Alliinase Activity 4 | Tmax (h) | % Cmax at 1 h | AUC (ng-h/L) | Predicted AUC 5 and Ratio: Actual/Predicted | RF (AUC/AADD) | Allicin Bioequivalence (AADD, RRF) 6 (%) | Allicin Bioequivalence (TKSA, RRF2) 7 (%) |
|---|---|---|---|---|---|---|---|---|---|---|
| Control 8 | 1.4; 54.7 | 7a 8 | -- | 1.8 ± 1.4 8 | 87 ± 14 8 | 396 ± 147 | -- | 7.23 ± 2.68 | 100 ± 37 | 100±37 |
| Control | 1.4; 54.7 | 7b | -- | 1.3 ± 0.8 | 91 ± 12 | 392 ± 129 | -- | 7.17 ± 2.35 | 100 ± 33 | 100±33 |
| Kitchen-prepared garlic foods (alliinase-inhibited, except raw, diced) | ||||||||||
| Roasted 160 °C | 6.1; 423 | 7b | nd | 4.2 ± 1.0 b | 30 ± 15 c | 955 ± 214 | 169 (6) | 2.3 ± 0.5 b | 34 ± 11 b | 33 ± 11 b |
| Roasted 215 °C | 5.5; 409 | 7b | nd | 3.6 ± 1.1 bn | 27 ± 8 cn | 773 ± 191 | 64 (12) | 1.9 ± 0.5 bn | 27 ± 5 bn | 27 ± 5 bn |
| Boiled 4 min | 7.6; 455 | 7a | nd | 4.2 ± 1.0 b | 19 ± 6 c | 580 ± 209 | 31 (19) | 1.3 ± 0.5 c | 18 ± 2 b | 17 ± 2 b |
| Boiled 45 min | 5.5; 452 | 7a | nd | 3.8 ± 1.2 an | 26 ± 6 cn | 428 ± 116 | 17 (25) | 1.0 ± 0.3 ca | 14 ± 4 ba | 14 ± 4 ba |
| Raw, diced 1 | 1.5; 112 | 7b | 19,000 | 3.1 ± 0.9 b | 53 ± 20 a | 618 ± 207 | 803 (0.8) | 5.5 ± 1.8 t | 80 ± 28 n | 77 ± 27 n |
| Commercial garlic foods (alliinase-inhibited) | ||||||||||
| Pickled | 12; 397 | 7a | nd | 3.1 ± 0.8 n | 20 ± 8 c | 560 ± 211 | 65 (9) | 1.4 ± 0.5 c | 19 ± 2 b | 21 ± 3 b |
| Acid-minced | 7; 155 | 7b | nd | 3.7 ± 0.5 c | 31 ± 14 c | 717 ± 227 | 153 (5) | 4.6 ± 1.5 b | 66 ± 15 b | 49 ± 11 a |
| Oil-chopped | 2.5; 71.5 | 7a | nd | 4.4 ± 1.3 a | 21 ± 9 c | 410 ± 169 | 260 (1.5) | 5.7 ± 2.4 a | 79 ± 14 t | 59 ± 10 a |
| Black garlic | 10.2; 0.8 | 4 | nd | 3.2 ± 0.6 t | 34 ± 8 b | 228 ± 72 | 6 (39) | -- 9 | -- 9 | 5.0 ± 0.4 c,9 |
1 All garlic foods were consumed with the low-protein meal, inside the sandwich. For raw, diced garlic, the allicin bioequivalence values represent allicin bioavailability because it has active alliinase. 2 Values are mean ± SD for n persons. Statistical comparisons were made between the foods and the controls (first set of designators) and between the intensity of cooking for the same kitchen food (boiled, roasted; second set). Designations for significance: n = not significant (p > 0.05); t = trend (p = 0.05–0.1), a = p < 0.05, b = p < 0.01, c = p < 0.001. 3 The dose consumed is expressed as: (left) the weight, in g, of the product and (right) the AADD value. 4 Alliinase activity: when none was detected (nd), the detection limit was <1. 5 The predicted AMS-AUC is based only on the content of allyl thiosulfinates and allyl polysulfides (Table 4) times the average RF for the raw homogenate control (7.23 or 7.17); for diced raw garlic, it also includes alliin because active alliinase is present. 6 Allicin bioequivalence (AADD) = RRF = 100% × (RFproduct/RFcontrol). 7 Allicin bioequivalence (TKSA) = RRF2 = 100% × (RF2product/RF2control). RF2 = AUC/TKSA; RF2control = 394/65.5 = 6.02. 8 Control: 1.4 g of homogenate from 0.88 g raw garlic. The control values for two groups of seven persons (7a, 7b, with one person common to both groups) were matched to the individuals who consumed the garlic foods. The values for Tmax and % Cmax at 1 h are for the “in sandwich” control (Table 5, test 3). 9 Black garlic: allicin bioequivalence was determined on product weight basis, RRF3. RRF3 = 100% × (RF3product/RF3control). RF3 = AUC/wt consumed. RF3product = 228/10.2. RF3control = 394/0.88. RRF3 = 100% × 22.4/448 = 5.0%.