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The antioxidant properties of garlic compounds: allyl cysteine, alliin, allicin, and allyl aisulfide

Garlic and garlic extracts, through their antioxidant activities, have been reported to provide protection against free radical damage in the body. This study investigated antioxidant properties of garlic compounds representing the four main chemical classes, alliin, allyl cysteine, allyl disulfide,...

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Main Author: Chung, Lip Yong
Format: Article
Published: Mary Ann Liebert 2006
Subjects:
R Medicine
Online Access:http://eprints.um.edu.my/8162/
http://online.liebertpub.com/doi/abs/10.1089/jmf.2006.9.205
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spelling my.um.eprints.81622019-04-18T08:03:24Z http://eprints.um.edu.my/8162/ The antioxidant properties of garlic compounds: allyl cysteine, alliin, allicin, and allyl aisulfide Chung, Lip Yong R Medicine Garlic and garlic extracts, through their antioxidant activities, have been reported to provide protection against free radical damage in the body. This study investigated antioxidant properties of garlic compounds representing the four main chemical classes, alliin, allyl cysteine, allyl disulfide, and allicin, prepared by chemical synthesis or purification. Alliin scavenged superoxide, while allyl cysteine and allyl disulfide did not react with superoxide. Allicin suppressed the formation of superoxide by the xanthine/xanthine oxidase system, probably via a thiol exchange mechanism. Alliin, allyl cysteine, and allyl disulfide all scavenged hydroxyl radicals; the rate constants calculated based on deoxyribose competitive assay were 1.4-1.7 X 10(10), 2.1-2.2 X 10(9), and 0.7-1.5 X 10(10) M-1 second(-1), respectively. Contrary to previous reports, allicin did not exhibit hydroxyl radical scavenging activity in this study. Alliin, allicin, and allyl cysteine did not prevent induced microsomal lipid peroxidation, but both alliin and allyl cysteine were hydroxyl scavengers, and allyl disulfide was a lipid peroxidation terminator. In summary, our findings indicated that allyl disulfide, alliin, allicin, and allyl cysteine exhibit different patterns of antioxidant activities as protective compounds against free radical damage. Mary Ann Liebert 2006 Article PeerReviewed Chung, Lip Yong (2006) The antioxidant properties of garlic compounds: allyl cysteine, alliin, allicin, and allyl aisulfide. Journal of Medicinal Food, 9 (2). pp. 205-213. ISSN 1096-620X http://online.liebertpub.com/doi/abs/10.1089/jmf.2006.9.205 10.1089/jmf.2006.9.205
institution Universiti Malaya
building UM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaya
content_source UM Research Repository
url_provider http://eprints.um.edu.my/
topic R Medicine
spellingShingle R Medicine
Chung, Lip Yong
The antioxidant properties of garlic compounds: allyl cysteine, alliin, allicin, and allyl aisulfide
description Garlic and garlic extracts, through their antioxidant activities, have been reported to provide protection against free radical damage in the body. This study investigated antioxidant properties of garlic compounds representing the four main chemical classes, alliin, allyl cysteine, allyl disulfide, and allicin, prepared by chemical synthesis or purification. Alliin scavenged superoxide, while allyl cysteine and allyl disulfide did not react with superoxide. Allicin suppressed the formation of superoxide by the xanthine/xanthine oxidase system, probably via a thiol exchange mechanism. Alliin, allyl cysteine, and allyl disulfide all scavenged hydroxyl radicals; the rate constants calculated based on deoxyribose competitive assay were 1.4-1.7 X 10(10), 2.1-2.2 X 10(9), and 0.7-1.5 X 10(10) M-1 second(-1), respectively. Contrary to previous reports, allicin did not exhibit hydroxyl radical scavenging activity in this study. Alliin, allicin, and allyl cysteine did not prevent induced microsomal lipid peroxidation, but both alliin and allyl cysteine were hydroxyl scavengers, and allyl disulfide was a lipid peroxidation terminator. In summary, our findings indicated that allyl disulfide, alliin, allicin, and allyl cysteine exhibit different patterns of antioxidant activities as protective compounds against free radical damage.
format Article
author Chung, Lip Yong
author_facet Chung, Lip Yong
author_sort Chung, Lip Yong
title The antioxidant properties of garlic compounds: allyl cysteine, alliin, allicin, and allyl aisulfide
title_short The antioxidant properties of garlic compounds: allyl cysteine, alliin, allicin, and allyl aisulfide
title_full The antioxidant properties of garlic compounds: allyl cysteine, alliin, allicin, and allyl aisulfide
title_fullStr The antioxidant properties of garlic compounds: allyl cysteine, alliin, allicin, and allyl aisulfide
title_full_unstemmed The antioxidant properties of garlic compounds: allyl cysteine, alliin, allicin, and allyl aisulfide
title_sort antioxidant properties of garlic compounds: allyl cysteine, alliin, allicin, and allyl aisulfide
publisher Mary Ann Liebert
publishDate 2006
url http://eprints.um.edu.my/8162/
http://online.liebertpub.com/doi/abs/10.1089/jmf.2006.9.205
_version_ 1643688233539731456
score 13.211869

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