Table 10.
Special garlic extracts and pure compounds: allicin bioequivalence. 1,2
| Name | Dose | n | Alliin (μmol) | GSAC (μmol) | SAC (μmol) | TKSA (μmol) | Tmax (h) | AUC (ng-h/L) | RF2 (AUC/TKSA) | Allicin Bioequivalence (TKSA, RRF2) (%) |
|---|---|---|---|---|---|---|---|---|---|---|
| Control | 1.4 g 3 | 4 | nd, <0.2 3 | 10.7 | 0.13 | 65.5 | 1.6 ± 0.6 4 | 446 ± 116 | 6.8 ± 1.8 | 100 ± 26 |
| Control | 1.4 g | 1 (3) | nd, <0.2 | 10.7 | 0.13 | 65.5 | 1.6 ± 0.9 | 543 ± 44 | 8.3 ± 0.7 | 100 ± 8 |
| Special extracts 5 | ||||||||||
| PFHA | 68 mL | 4 | 399 | 68.7 | 2.7 | 470 | 3.6 ± 1.3 t(vs. AFHG) n | 472 ± 78 | 1.01 ± 0.18 b(vs. AFHG) b | 14.7 ± 2.6 b(vs. AFHG) b |
| AFHG | 57 mL | 4 | nd, <0.5 | 63.6 | 7.0 | 70.6 | 2.9 ± 1.5 t | 203 ± 15 | 2.85 ± 0.17 a | 42 ± 3 a |
| AFHG | 57 mL | 1 (2) | nd, <0.5 | 63.6 | 7.0 | 70.6 | 2.3 ± 0.4 n | 212 ± 4 | 3.01 ± 0.06 b | 36.4 ± 0.7 b |
| AFHS | 57 mL | 1 (2) | nd, <0.5 | 3.4 | 67.2 | 70.6 | 2.5 ± 0.7 n(vs. AFHG) n | 216 ± 32 | 3.05 ± 0.45 b(vs. AFHG) n | 36.8 ± 5.5 b(vs. AFHG) n |
| AFHG + SAC | 57 mL + 141 μmol | 1 (2) | nd, <0.5 | 63.6 | 148 | 212 | 3.5 ± 0.7 n(vs. AFHG) n | 277 ± 1.4 | 1.31 ± 0.01 b(vs. AFHG) c | 15.8 ± 0.1 b(vs. AFHG) c |
| Pure compounds 6 | ||||||||||
| Alliin, l(+) | 373 μmol | 1 (2) | 373 | -- | -- | 373 | 3.2 ± 0.3 n | 143 ± 21 | 0.38 ± 0.06 c | 4.6 ± 0.7 c |
| S-allyl-cysteine | 676 μmol | 1 (3) | -- | -- | 676 | 676 | 8.4 ± 1.3 b,4(vs. alliin) a | 333 ± 34 | 0.49 ± 0.05 b(vs. alliin) n | 6.0 ± 0.6 b(vs. alliin) n |
| Diallyl sulfide | 696 μmol | 1 (3) | -- | -- | -- | 6964 | 5.8 ± 1.1 a,4(vs. alliin) t(vs. SAC) t | 188 ± 84 | 0.27 ± 0.12 b(vs. alliin) n(vs. SAC) a | 3.3 ± 1.5 b(vs. alliin) n(vs. SAC) a |
1 All products were consumed with the low-protein meal, as liquids (PFHA, AFHG, AFHG + SAC, AFHS) or inside the sandwich (alliin) or in capsules (control, S-allylcysteine (SAC), diallyl sulfide). 2 Values are mean ± SD for n persons. The control, PFHA and AFHG were consumed by the same four persons. When n is 1, it was the same person; the number in parentheses is the number of tests for that person. Statistical comparisons were made between the products and the controls and (in parentheses) between designated products. Unpaired t-tests were used for products consumed by only one person. 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 Control: 1.4 g of homogenate from 0.88 g raw garlic. It contained no alliin, but it contained 54.7 AADD (Table 4). 4 The control value for Tmax is the “in sandwich” control (Table 5, Test 3), closely matching how the extracts were consumed. For S-allylcysteine and diallyl sulfide (consumed in capsules), the matched control Tmax value is 2.8 ± 0.3 h. 5 Special extracts. PFHA: protein-free, high alliin (high GSAC) extract. AFHG: alliin free, high GSAC extract. AFHS: alliin-free, high SAC (low GSAC) extract. AFHG + SAC: AFHG plus added SAC. For composition, see Table 4. None of these extracts contain active alliinase. 6 Purity: 99%, Section 2.1.