| Disease | ALLICIN, WHICH IS ONE OF THE CONSTITUENTS OF FRESHLY CRUSHED GARLIC (GARLIC HOMOGENATE), WAS SYNTHESIZED, AND ITS STABILITY IN BLOOD, ETHYL ACETATE, METHANOL, SIMULATED GASTRIC FLUID (SGF,PH 1.2), SIMULATED INTESTINAL FLUID (SIF,PH 7.5),AND
WATER (PH 1.2 AND 7.5) AND UNDER SIMULATED DIGESTIVE CONDITIONS (SESQUENTIAL COMBINATION OF SGF AND SIF) WAS INVESTIGATED BY HPLC. ALTHOUGH NEAT ALLICIN DECOMPOSES RAPIDLY AT 37 DEGREES C, IT IS MORE STABLE IN PROTIC POLAR METHANOL THAN IN
APROTIC POLAR ETHYL ACETATE. APPROXIMATELY 90% OF THE ALLICIN REMAINED AFTER INCUBATION AT 37 DEGREE C FOR 5 HOURS IN WATER AT PH 1.2 AND 7.5. ONLY TRACES OF ALLICIN COULD BE DETECTED AFTER IT WAS INCUBATED IN BLOOD FOR 5 MIN. |