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The Truth About Garlic: |
Chemistry of
Garlic - Key Compounds in Garlic -
Although
garlic has been traditionally used for over 5,000 years, most scientific
significance has just been developed in the past 50 years. The key
compounds in garlic and its preparations include the following
phytochemicals.
Sulfur-containing
compounds
Recently,
researchers have been focusing on the benefits of a variety of
sulfur-containing compounds in garlic instead of allicin. These are
classified as oil- and water-soluble compounds. Oil-soluble compounds
include sulfides, such as diallyl sulfide (DAS), diallyl disulfide
(DADS), diallyl trisulfide and allyl methyl trisulfide, dithiins, and
ajoene. Water-soluble compounds include cysteine derivatives, such as
S-allyl cysteine (SAC), S-allyl mercaptocysteine (SAMC) and S-methyl
cysteine, and gamma-glutamyl cysteine derivatives. Oil-soluble sulfur
compounds are odorous, whereas water-soluble compounds are odorless.
Moreover, water-soluble compounds are more stable and safer than
oil-soluble compounds (1).
Non-sulfur
compounds
Garlic was
also found to contain unique non-sulfur compounds, such as allixin and
saponins and recent studies have revealed the important contribution of
these compounds to garlic's health benefits (2-4).
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