Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic

TORRES-PALAZZOLO, CAROLINA; RAMIREZ, DANIELA; LOCATELLI, DANIELA; MANUCHA, WALTER; CASTRO, CLAUDIA; CAMARGO, ALEJANDRA

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

ACADEMIC PRESS INC ELSEVIER SCIENCE

Año: 2018 vol. 70 p. 49 - 53

0889-1575

Numerous studies have shown that organosulfur compounds (OSCs) from raw and cooked garlic act as bioactive phytochemicals. Nevertheless, data related to OSCs bioaccessibility is scarce. This information would be useful to establish how garlic should be consumed to maximize its beneficial effects. In the present work, cooking influence on OSCs bioaccessibility, intestinal permeability and blood stability was assayed. Target analytes were allicin, (E)/(Z)-ajoene, 2-vinyl-4H-1,3-dithiin (2-VD), diallyl sulfide (DAS), diallyl disulfide (DADS) and diallyl trisulfide (DATS). The results showed that all studied OSCs were bioaccessible in raw and cooked garlic. In contrast, allicin, DAS and 2VD would be able to permeate less than 5% throughout the intestine.Furthermore, OSCs reacted rapidly with blood, less than 20% of 2VD, DAS and DADS could remain unreacted at the half hour. In conclusion, raw and cooked garlic intake provides bioactive OSCs, which would be degraded during the absorption process. Raw garlic showed a greater quantitative yield. 2VD had the best performance because it evidenced less transformation and better permeability; consequently, it could reach the bloodstream after garlic consumption.