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(Journal of Nutrition. 2001;131:963S-967S.)
© 2001 The American Society for Nutritional Sciences

Supplement: Recent Advances on the Nutritional Effects Associated with the Use of Garlic as a Supplement

How to Distinguish Garlic from the Other Allium Vegetables1

Y. Itakura2, M. Ichikawa, Y. Mori, R. Okino, M. Udayama and T. Morita

Institute for OTC Research, Wakunaga Pharmaceutical Company, Hiroshima 739-1195, Japan

2To whom correspondence should be addressed. E-mail: itakura_y{at}wakunaga.co.jp.

ABSTRACT

The establishment of international monographs for herbs is in progress. Here, we propose both a marker compound and a method for its analysis for the identification of garlic bulbs and their products. The constituents in 26 kinds of fresh edible parts of Allium vegetables and three types of garlic preparations were analyzed. Sulfur compounds are the most characteristic constituents in garlic, but manufacturing processes of garlic products dramatically affect these constituents. Thus, no sulfur compound could be specified as a universal marker of identification applicable for any type of garlic. On the other hand, garlic contains other characteristic compounds, namely, saponins. After analyzing Allium vegetables and garlic preparations, we concluded that sapogenins, especially ß-chlorogenin, may be a viable candidate for identifying and distinguishing garlic from other Allium vegetables.

KEY WORDS: • garlic • Allium vegetables • sulfur compounds • saponins




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H. Amagase
Clarifying the Real Bioactive Constituents of Garlic
J. Nutr., March 1, 2006; 136(3): 716S - 725S.
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