Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic

Abstract

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.