• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.655-660
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• 2012

The purpose of this study is to evaluate pungency-related factors of field garlic (FG) and rice paddy garlic (RG) from Youncheon province. Allicin, alliin, and S-allyl-L-cysteine (SAC) contents were analyzed by HPLC. In addition, activities of alliinase, GTPase (${\gamma}$-glutamyltranspeptidase), and pyruvate content of garlic were measured. The moisture content of RG (65.86%) was higher than that of FG (63.34%). However, crude lipid, crude protein, crude ash, and carbohydrate contents of RG were lower than those of FG. The alliin contents of FG and RG were 8.97 and 8.22 mg/g, respectively. The allicin content of FG (2.83 mg/g) was higher than that of RG (2.22 mg/g). Further, SAC content of FG (1.74 mg/g) was higher than that of RG (0.104 mg/g). Alliinase activities of FG and RG were similar, whereas the GTPase activity of FG was higher than that of RG. These results show that the stronger pungency of FG is due to the higher amount of alliin and SAC as well as the higher activity of GTPase compared to RG.

• Food Science and Preservation
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• v.18 no.6
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• pp.898-906
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• 2011

Physicochemical and physiological characteristics of red garlic were investigated in each of the four steps of its processing, and were compared with those of fresh and black garlic. With the progress in processing, the lightness value of the external and internal colors of the red garlic significantly decreased. The hardness was highest in the fresh garlic and lowest in the black garlic. During processing, the red garlic tended to become hard. The crudeprotein and ash contents were highest in the red garlic (step 4), but its moisture content was the lowest. The crudelipid content of the red garlic was lower than that of the fresh garlic. The pH of the red garlic showed little difference from that of the fresh garlic, but the black garlic was significantly, acidified. The acidity and pH contradicted each other : the black garlic had the highest acidity, and the acidity of the red garlic was within the low range. The fresh garlic had the lowest in reducing-sugar content, but such content was significantly increased in the red garlic and black garlic. Six kinds of organic acid were detected in the fresh garlic, and the same contents were also quantified in the red garlic until third step. In step 4, malic acid was not detected in the red garlic. Acetic and citric acid were only in the black garlic. S-allyl cysteine content of the red garlic was $18.05{\pm}0.53$ mg/100 g, similar to that of the black garlic ($19.43{\pm}0.50$ mg/100 g).

• Journal of Environmental Health Sciences
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• v.46 no.6
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• pp.667-675
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• 2020

Objectives: Exposure to fine dust (PM10) could contribute to the occurrence of cardiovascular disease or respiratory abnormalities. Since garlic is known to possess an anti-oxidative stress effect, the present study was performed to evaluate the effect of garlic intake on fine dust-mediated pulmonary toxicity. Methods: Rats were intratracheally instilled with fine dust at 15 mg/kg body weight (BW)/day for five days following five-day intragastric intubation of garlic at 0.7 or 1.4 g/kgBW/day, or 13.1 mg/kgBW/day S-allyl-cysteine (SAC) as a reference component in garlic. Blood and bronchoalveolar lavage fluid (BALF) were collected. Results: Deposit of fine dust was visually and histopathologically observed in the lungs. Body weight gain during the instillation period was significantly lowered in all the groups instilled with fine dust. Neutrophil numbers in blood were significantly elevated in the fine dust alone group, but this alteration was diminished in the groups administered with garlic. Levels of serum glutathione were lower in the rats instilled with fine dust alone, and this decrease in the glutathione level seems dose-dependently compensated among the groups administered with garlic. Similar findings were observed in the BALF with statistical significance. Typical pulmonary histopathological observation related with inflammation was demonstrated in the lungs of the rats exposed to fine dust alone, whereas such histopathologic findings were not improved in the groups administered with garlic. Conclusion: The present study suggests that garlic intake could alleviate fine dust-mediated pulmonary or systemic toxicities. Further investigation is necessary to delineate the mechanism of garlic-mediated effects on pulmonary function.

• Food Science and Preservation
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• v.24 no.3
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• pp.446-454
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• 2017

Garlic (Allium sativum L.) and traditional herb has several functional properties and strong biological activities, making it useful as a functional food material. We investigated the antioxidant and anti-inflammatory activity of mixed compounds from red garlic and supplementary materials, including ginger (Zingiber officinale Roscoe), doraji (Platycodon grandiflorum), quince (Chaenomeles sinensis), citrus peel (Citri Pericarpium), and mint (Mentha arvensis). The extracts were prepared with water (W) and ethanol (E) at $70^{\circ}C$ (W-70, E-70) and $95^{\circ}C$ (W-95, E-95) for 3 h. The total content of phenolic compounds was the highest in E-70 (608.60 mg/100 g). Alliin, one of the active ingredients in red garlic, was contained at 1.18-1.29 mg/g and 0.81-0.85 mg/g in water and ethanol extract, respectively. Another active ingredient of red garlic, S-allyl-cysteine (SAC) had higher content in the water extract than in the ethanol extracts. DPPH radical scavenging activity was higher in E-70 (15.96-73.65%) at $313-5,000{\mu}g/mL$. ABTS radical scavenging activity was also higher in E-70 (5.71-77.19%) than in the others. The ROS production rate showed the same tendency as the NO production, with more efficacy in E-95. The expression level of iNOS and $IL-1{\beta}$ was decreased in the E-95 significantly at the concentration of $1,000{\mu}g/mL$ compared to the lipopolysaccharide (LPS) treated group. Based on the above results, the antioxidative and anti-inflammatory activities of the extracts of red garlic and supplementary materials were expressed by different useful substances. The contents of these useful substances were different according to the extraction solvent and temperature.

• Journal of Life Science
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• v.31 no.1
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• pp.37-46
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• 2021

The effects of freeze-dried powder from fresh and black garlic hot water extracts on the lipid metabolism in Sprague-Dawley rats fed a high-cholesterol diet were analyzed. The experimental group was classified into the normal group (NG), the high-fat (HF) and high-cholesterol diet group (CG), the HFC and 1% fresh garlic hot water extract powder-added diet group (FGEG), and the HFC and 1% black garlic hot water extract powder-added diet group (BGEG), respectively. The serum total lipid content was 381.52±7.30 mg/ml and 368.80±4.40 mg/ml in the FGEG and the BGEG, respectively, and was significantly lower than that of the CG. The total cholesterol and triglyceride contents of the FGEG and BGEG were also significantly lower than that of the CG. The high-density lipoprotein (HDL) cholesterol was significantly higher, and the low-density lipoprotein (LDL) and the very low-density lipoprotein (VLDL) cholesterol content was lower in the FGEG and BGEG than in the CG. The serum ALT and AST activities were significantly lower than those of the CG, and especially the BGEG was lower. The total cholesterol content and the triglyceride levels of the liver tissue were 36.0% and 14.3% lower in the BGEG than in the CG, respectively. The thiobarbituric acid reactive substance (TBARS) concentrations in the serum and the liver tissue were higher in the CG than in the FGEG and BGEG, but there was no difference between them. Based on these results, garlic extract powders significantly reduced the lipid profile and increased the antioxidant activity in rats in vivo. The black garlic hot water extract powder was more effective than raw garlic because of the total number of phenolic compounds and browning substances in the black garlic.