What is organosulfur compounds in garlic? Learn more

What is organosulfur compounds in garlic? Organosulfur compounds is the only element in garlic that gives it its strong odor, which is also largely responsible for its flavor. The specific organosulfur compound that provides the characteristic smell and taste of garlic is allicin, which when broken down releases a powerful chemical known as hydrogen sulfide gas. Organosulfur compounds are known for their powerful medicinal properties and have been used to treat people suffering from heart disease, high blood pressure, diabetes, cholesterol, cancer and HIV and AIDS since ancient times.

Different Organosulfur compounds in garlic

1. Allicin

Allicin is one of organosulfur compounds in garlic that is responsible for its smell, taste and medicinal properties. Allicin has a yellowish color and contains sulfides that give garlic its characteristic odor. It also makes garlic easily digestible for humans and can be found in the bulb, leaf sheath, and stem. Allicin was first recognized as an organic compound in the early 1930s by Japanese chemists who stumbled upon the yellowish substance responsible for garlic's pungent odor while they were analyzing it. In those days, allicin was just another name for this yellow substance that gave garlic a characteristic smell, although it had not been identified as a single compound.

2. S-allylcysteine

S-allylcysteine is another organosulfur compound in garlic that gives it its pungent odor. It has been found that S-allylcysteine exists only in the form of chains of three and five sulfur atoms. These sulfur atoms are covalently bonded to cysteine molecules, and they are arranged in a spiral pattern. The chain forms a pyrrole ring together with the functional groups, which is referred to as sulfoxide or thioglycolic acid group. S-allylcysteine is known for its ability to increase the production of glutathione, which is an antioxidant that neutralizes free radicals. It also exhibits antifungal, antibacterial, antithrombotic and antiviral properties.

3. Dipropyl disulfide

Dipropyl disulfide is a type of organosulfur compound in garlic which in small quantities gives garlic its characteristic odor and taste. However, when it is present in higher amounts, it turns garlic into an undesirable substance. The sulfur compounds that make up this organosulfur compound are not produced naturally by plants because of their instability and their distasteful odors. Due to the instability of dipropyldisulfide, it is present in the garlic that has been artificially bred. Dipropyl disulfide is also a sulfur-bearing compound with a dioxolane ring. It can be found in garlic bulb and stems.

4. Diallyl sulfide

Diallyl sulfide is one of the organosulfur compounds in garlic found in the bulb. Though it is present only at low levels, it gives garlic its characteristic taste and smell when it occurs in other parts of the plant. Diallyl sulfide is only present in the bulb of garlic as it is unstable and quickly decomposes at high temperatures.

5. Allyl methyl sulfide

Allyl methyl sulfide is one of the organosulfur compounds responsible for garlic's characteristic aroma. Allyl methyl sulfide is present in the bulb but gives off a foul smell when it occurs elsewhere in the plant. In the old days, people thought allicin was responsible for all medicinal properties. However, researchers now know that allicin only represents a small portion of all organosulfur compounds found in garlic. Most of these compounds are often broken down into allicin soon after harvested.

6. Dimethyl trisulfide and trisulfide

Trimethyl and dimethyl trisulfides are sulfur-containing compounds that give garlic a strong odor. These compounds are not found in leaf sheaths. Another sulfur-containing compound, trisulfide is, naturally occurring in garlic. Trimethyltrisulfide is one of the organosulfur compounds that is found in all parts of the plant, but it does not contribute significantly to the odor of the plant. It is only when trimethyltrisulfide combines with allicin that it becomes a powerful antiseptic compound.

7. S-cymen-15-ene-beta, 17-dicarboxylic acid

S-cymen labeled 15 beta, 17 is one of organosulfur compounds that is responsible for some of the medicinal properties of garlic. It is responsible for the bitter taste and cold properties found in garlic. Being a five membered ring compound, it was first isolated by Justus von Liebig in 1840.

Conclusion

There are many different compounds that act as organosulfur compounds in garlic. It is these organosulfur compounds that give it its characteristic smell, taste and medicinal properties. They also make garlic easily digestible for humans and can be found in the bulb, leaf sheath and stem.