Table 12.
Accounting for the AMS-AUC values for garlic supplements having active alliinase.
| Product and Meal | RRF (%) | AUC (ng-h/L) | Rfalliin 1 | % of Alliin to AMS 2 | % Contribution to AMS-AUC | |||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Alliin 3 | Allyl Polysulfides 4 | Alliin + Allyl Polysulfides | G/SAC 5 | |||||||||
| RFG/SAC 6 | 0.49 | 2.0 | 0.49 | 2.0 | 0.49 | 0.49 | 0.49 | 2.0 | 0.49 | 2.0 | ||
| N3 (LP) | 111 | 1247 | 7.9 | 109 | 98 | <2 | 98 | 2 | ||||
| C3 (HP) | 109 | 733 | 6.8 | 95 | 93 | <2 | 93 | 7 | ||||
| E5 (LP) | 104 | 407 | 7.2 | 100 | 79 | 13 | 92 | 8 | ||||
| N2 (LP) | 93 | 294 | 5.7 | 79 | 76 | 14 | 90 | 10 | ||||
| E1 (LP) | 91 | 802 | 5.9 | 82 | 98 | <2 | 98 | 2 | ||||
| N1 (LP) | 80 | 400 | 4.8 | 67 | 86 | 7 | 93 | 7 | ||||
| E4 (LP) | 71 | 826 | 4.3 | 60 | 91 | 5 | 96 | 4 | ||||
| E2 (LP) | 69 | 782 | 5.6 | 78 | 97 | 2 | 99 | 1 | ||||
| E1 (HP) | 57 | 496 | 3.6 | 50 | 96 | <2 | 96 | 4 | ||||
| C1 (LP) | 54 | 267 | 3.4 | 48 | 94 | <2 | 94 | 6 | ||||
| E3 (LP) | 36 | 720 | 2.3 | 2.0 | 32 | 28 | 84 | 13 | 97 | 87 | 3 | 13 |
| E2 (HP) | 33 | 324 | 2.4 | 2.0 | 31 | 28 | 92 | 5 | 97 | 89 | 3 | 11 |
| C2 (LP) | 26 | 290 | 1.3 | 0.3 | 18 | 4 | 75 | 6 | 81 | 23 | 19 | 77 |
| E3 (HP) | 22 | 432 | 1.2 | 0.9 | 16 | 13 | 73 | 22 | 95 | 79 | 5 | 21 |
1 The RFalliin value needed to obtain the observed AUC = (AUC − AUCallyl polysulfides − AUCG/SAC)/μmol alliin. AUCallyl polysulfides = RFallyl polysulfides (7.2) × μmol allyl polysulfides; AUCG/SAC = RFG/SAC (0.49 or 2.0) × μmol G/SAC; amounts of alliin, allyl polysulfides, and G/SAC are in Table 4. 2 Percent of the alliin in the product that has been metabolized to AMS through garlic’s alliinase activity = 100 × RFalliin divided by the RF value for alliin (7.2) when alliinase is not inhibited. The small amount of alliin metabolized to AMS independent of alliinase (RFalliin < 0.67) has not been included. 3 Percent of breath AMS-AUC that comes from alliin = RFalliin × μmolalliin consumed × 100/AUC. 4 Percent of breath AMS-AUC that comes from allyl polysulfides = RFallyl polysulfides × μmolallyl polysulfides consumed × 100/AUC. 5 Percent of breath AMS-AUC that comes from G/SAC = RFG/SAC (0.49 or 2.0) × μmolG/SAC consumed × 100/AUC. 6 Response factors for G/SAC. The value of 0.49 is based on consumption of pure SAC. The value of 2.0 represents the estimated enhanced in-garlic response factor when alliinase is mostly, but probably not completely, inhibited in vivo; it is applied here only when the allicin bioavailability is less than 40%.