Identifying the Garlic and Grain Mixture with the Highest Allithiamine Content
Chang-Dae Lee | Jiheong Chae | Minju Kim | Minah Jang | Eunju Ye | Jungwook Kim | Sanghyun Lee
Garlic (<i>Allium sativum</i> L.) has been extensively studied for its therapeutic and culinary applications, owing to its sulfur-containing bioactive compounds, including allicin and its derivatives. This study identified garlic varieties with high allicin content from different regions of Korea. It explores the synthesis of allithiamine, a lipid-soluble derivative of thiamine with enhanced bioavailability, by combining garlic with various grains. High-performance liquid chromatography (HPLC) analysis revealed significant regional variations in the allicin content, with Jeju garlic exhibiting the highest levels (1.04 mg/g). Among the grains tested, <i>Avena sativa</i> showed the most effective interaction with garlic, yielding the highest allithiamine levels (14.93 mg/g). These findings underscore the importance of grain matrix properties in optimizing the synthesis of allithiamine. This study provides valuable insights into the development of functional foods that leverage the bioactive compounds in garlic to enhance metabolic health and thiamine bioavailability.
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