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Identifying the Garlic and Grain Mixture with the Highest Allithiamine Content

Author

Listed:
  • Chang-Dae Lee

    (Department of Plant Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea)

  • Jiheong Chae

    (Nanum Pharmaceutical Co., Ltd., Yeongcheon 38823, Republic of Korea)

  • Minju Kim

    (Nanum Pharmaceutical Co., Ltd., Yeongcheon 38823, Republic of Korea)

  • Minah Jang

    (Nanum Pharmaceutical Co., Ltd., Yeongcheon 38823, Republic of Korea)

  • Eunju Ye

    (Nanum Pharmaceutical Co., Ltd., Yeongcheon 38823, Republic of Korea)

  • Jungwook Kim

    (Nanum Pharmaceutical Co., Ltd., Yeongcheon 38823, Republic of Korea)

  • Sanghyun Lee

    (Department of Plant Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
    Natural Product Institute of Science and Technology, Anseong 17546, Republic of Korea)

Abstract

Garlic ( Allium sativum 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, Avena sativa 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.

Suggested Citation

  • Chang-Dae Lee & Jiheong Chae & Minju Kim & Minah Jang & Eunju Ye & Jungwook Kim & Sanghyun Lee, 2025. "Identifying the Garlic and Grain Mixture with the Highest Allithiamine Content," Agriculture, MDPI, vol. 15(3), pages 1-13, January.
    • Handle: RePEc:gam:jagris:v:15:y:2025:i:3:p:284-:d:1579209
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