Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic

Autores
Torres Palazzolo, Carolina Andrea; Ramirez, Daniela Andrea; Locatelli, Daniela Ana; Manucha, Walter Ariel Fernando; Castro, Claudia Magdalena; Camargo, Alejandra Beatriz
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 for 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 OSCs studied were bioaccessible in raw and cooked garlic. In contrast, allicin, DAS and 2VD would be able to permeate less than 5% through 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 that could be absorbed at a moderate rate. Raw garlic digestion showed a greater OSCs quantitative yield. 2-Vinyldithiin was the garlic compound that showed better permeability and stability.
Fil: Torres Palazzolo, Carolina Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Ramirez, Daniela Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Locatelli, Daniela Ana. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Manucha, Walter Ariel Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Medicina y Biología Experimental de Cuyo; Argentina
Fil: Castro, Claudia Magdalena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Medicina y Biología Experimental de Cuyo; Argentina
Fil: Camargo, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Materia
BIOACCESSIBILITY
BLOOD STABILITY
COOKED GARLIC
FOOD ANALYSIS
FOOD COMPOSITION
GARLIC
ORGANOSULFUR COMPOUNDS
PERMEABILITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/86194
Acceder
id CONICETDig_3098faed457a92fd6b3b9ce21edc934d
oai_identifier_str oai:ri.conicet.gov.ar:11336/86194
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Bioaccessibility and permeability of bioactive compounds in raw and cooked garlicTorres Palazzolo, Carolina AndreaRamirez, Daniela AndreaLocatelli, Daniela AnaManucha, Walter Ariel FernandoCastro, Claudia MagdalenaCamargo, Alejandra BeatrizBIOACCESSIBILITYBLOOD STABILITYCOOKED GARLICFOOD ANALYSISFOOD COMPOSITIONGARLICORGANOSULFUR COMPOUNDSPERMEABILITYhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Numerous 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 for 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 OSCs studied were bioaccessible in raw and cooked garlic. In contrast, allicin, DAS and 2VD would be able to permeate less than 5% through 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 that could be absorbed at a moderate rate. Raw garlic digestion showed a greater OSCs quantitative yield. 2-Vinyldithiin was the garlic compound that showed better permeability and stability.Fil: Torres Palazzolo, Carolina Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Ramirez, Daniela Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Locatelli, Daniela Ana. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Manucha, Walter Ariel Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Medicina y Biología Experimental de Cuyo; ArgentinaFil: Castro, Claudia Magdalena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Medicina y Biología Experimental de Cuyo; ArgentinaFil: Camargo, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaAcademic Press Inc Elsevier Science2018-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/86194Torres Palazzolo, Carolina Andrea; Ramirez, Daniela Andrea; Locatelli, Daniela Ana; Manucha, Walter Ariel Fernando; Castro, Claudia Magdalena; et al.; Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 70; 7-2018; 49-530889-1575CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0889157518300747info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfca.2018.03.008info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:46:11Zoai:ri.conicet.gov.ar:11336/86194instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:46:11.306CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic
title Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic
spellingShingle Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic
Torres Palazzolo, Carolina Andrea
BIOACCESSIBILITY
BLOOD STABILITY
COOKED GARLIC
FOOD ANALYSIS
FOOD COMPOSITION
GARLIC
ORGANOSULFUR COMPOUNDS
PERMEABILITY
title_short Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic
title_full Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic
title_fullStr Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic
title_full_unstemmed Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic
title_sort Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic
dc.creator.none.fl_str_mv Torres Palazzolo, Carolina Andrea
Ramirez, Daniela Andrea
Locatelli, Daniela Ana
Manucha, Walter Ariel Fernando
Castro, Claudia Magdalena
Camargo, Alejandra Beatriz
author Torres Palazzolo, Carolina Andrea
author_facet Torres Palazzolo, Carolina Andrea
Ramirez, Daniela Andrea
Locatelli, Daniela Ana
Manucha, Walter Ariel Fernando
Castro, Claudia Magdalena
Camargo, Alejandra Beatriz
author_role author
author2 Ramirez, Daniela Andrea
Locatelli, Daniela Ana
Manucha, Walter Ariel Fernando
Castro, Claudia Magdalena
Camargo, Alejandra Beatriz
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv BIOACCESSIBILITY
BLOOD STABILITY
COOKED GARLIC
FOOD ANALYSIS
FOOD COMPOSITION
GARLIC
ORGANOSULFUR COMPOUNDS
PERMEABILITY
topic BIOACCESSIBILITY
BLOOD STABILITY
COOKED GARLIC
FOOD ANALYSIS
FOOD COMPOSITION
GARLIC
ORGANOSULFUR COMPOUNDS
PERMEABILITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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 for 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 OSCs studied were bioaccessible in raw and cooked garlic. In contrast, allicin, DAS and 2VD would be able to permeate less than 5% through 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 that could be absorbed at a moderate rate. Raw garlic digestion showed a greater OSCs quantitative yield. 2-Vinyldithiin was the garlic compound that showed better permeability and stability.
Fil: Torres Palazzolo, Carolina Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Ramirez, Daniela Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Locatelli, Daniela Ana. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Manucha, Walter Ariel Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Medicina y Biología Experimental de Cuyo; Argentina
Fil: Castro, Claudia Magdalena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Medicina y Biología Experimental de Cuyo; Argentina
Fil: Camargo, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
description 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 for 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 OSCs studied were bioaccessible in raw and cooked garlic. In contrast, allicin, DAS and 2VD would be able to permeate less than 5% through 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 that could be absorbed at a moderate rate. Raw garlic digestion showed a greater OSCs quantitative yield. 2-Vinyldithiin was the garlic compound that showed better permeability and stability.
publishDate 2018
dc.date.none.fl_str_mv 2018-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/86194
Torres Palazzolo, Carolina Andrea; Ramirez, Daniela Andrea; Locatelli, Daniela Ana; Manucha, Walter Ariel Fernando; Castro, Claudia Magdalena; et al.; Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 70; 7-2018; 49-53
0889-1575
CONICET Digital
CONICET
url http://hdl.handle.net/11336/86194
identifier_str_mv Torres Palazzolo, Carolina Andrea; Ramirez, Daniela Andrea; Locatelli, Daniela Ana; Manucha, Walter Ariel Fernando; Castro, Claudia Magdalena; et al.; Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 70; 7-2018; 49-53
0889-1575
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0889157518300747
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfca.2018.03.008
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Press Inc Elsevier Science
publisher.none.fl_str_mv Academic Press Inc Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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