Allyl Sulfur Phytochemicals Flashcards

1
Q

Allyl sulfur phytochemicals

A

Major type is allyl sulfides
Potential health effects - used in folklore

Allium veggies: allicae family of plants
- garlic, onion, leeks, scallions, chives

Most research in garlic

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2
Q

History of garlic use

A

Considered one of the best disease preventing foods

Potency acknowledged for more than 5000 years
- used in past for immunity but hard to measure bioavailability for immunity
- also used to topically treat wounds in war

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3
Q

Phytochemistry of garlic

A

Likely developed as a plant protective mechanism against external influences

Key is SULFUR
- responsible for odour
- focusing on LIPID soluble (80%)

Phytochemicals formed from parent sulfur containing compound called GAMMA-GLUTAMYL CYSTEINE

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4
Q

Lipid soluble sulfur compounds in garlic

A

Stable compound: Alliin

After disruption, an alliinase converts alliin to allicin

Allicin is unstable and rearranges to breakdown products which are then absorbed
- DAS (diallyl sulfide)
- DADS (diallyl disulfide)
- DATS (diallyl trisulfide)
- ajoene

“Will be present in biological fluids therefore good biomarker”

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5
Q

Key enzyme: alliinase

A

Separate from alliin within the plant

Comes into contact with alliin following crushing, chewing, etc like glucosinolates

Converts alliin to Allicin very fast
- which then makes breakdown products

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6
Q

Alliinase is susceptible to HEAT

A

heat will reduce alliinase activity
- less Allicin produced, less breakdown products

Baked whole garlic will have no breakdown products

Chopped garlic before cooking can have breakdown products as the conversions are fast

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7
Q

Alliinase is susceptible to ACID

A

Gastric acid will denature alliinase

If undisputed garlic is swallowed then
- less Allicin produced, less breakdown products
- but we don’t swallow whole garlic

Implications for supplements?

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8
Q

Allyl sulfide health benefits

A

Garlic sulfur compounds have been researched for:
- anti microbrial/immunity
- cancer
- CVD

Allicin breakdown products most studies (DAS, DADS, DATS, ajoene)

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9
Q

Anti microbial/ immunity

A

Garlic historically used as antibiotic

DAS and DADS have shown dose dependent decrease in proliferation of H pylori, related to gastric ulcers

Topical ajoene comparable to pharmaceutical trestmeant in dermatitis

Ajoene suppresses fungal growth

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10
Q

Cancer effects: cancer cell growth

A

Growth of cancer cells inhibited by DADS in vitro

Water soluble SAC not as effective as lipid soluble component
- lipid soluble much more effective; suppress proliferation

Allyl sulfides also inhibit cancer cell proliferation

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11
Q

Cancer effects: phase one and two enzymes

A

Allyl sulfur compounds from garlic
- minimal effect on phase one enzymes
- increase activity of phase two enzymes (GST)

GOOD

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12
Q

CVD effects

A

Decreases total cholesterol
Decreases LDL cholesterol
Inhibits platelet aggregation

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13
Q

Garlic phytochemicals bioavailability

A

As always, bioavailability is core
Measurement of Allicin breakdown products in blood or urine has been challenging analytically

Detection of breakdown products in BREATH has revealed some info about bioavailability
- interesting biomarker of intake

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14
Q

Fresh garlic vs supplement

A

Relates to bioavailability

We know Allicin is produced with chewing or crushing garlic

But we don’t chew a supplement ( alliin can’t come into contact with alliinase) and the stomach acid denatures alliinase

Need to protect alliinase from gastric acids in supplements
- most supplements are enteric coated: cellulose or poly acrylic acid esters that are acid resistant and readily dissolve at neutral pH

Supplements are standardized for Allicin potential

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15
Q

Garlic and drug interactions

A

Shown to enhance the effects of anti coagulant meds (warfarin)

Shown to reduce the efficacy of anti AIDS meds (saquinavir)

This relates to safety considerations

Also being used with Covid

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