The major food molecules found in garlic are primarily organosulfur compounds along with carbohydrates and other nutrients.
Organosulfur Compounds
These are the compounds that give garlic its characteristic flavor and odor, and are also responsible for many of its health benefits. The key organosulfur compounds include:
- Allicin (diallyl thiosulfonate): This is produced when garlic is crushed or chopped. It's unstable and quickly breaks down into other compounds.
- Diallyl Sulfide (DAS): A stable organosulfur compound.
- Diallyl Disulfide (DADS): Another stable and prevalent organosulfur compound.
- Diallyl Trisulfide (DATS): Found in garlic oil and has potential health benefits.
- E/Z-Ajoene: Formed from allicin, particularly in oil extracts.
- S-Allyl-Cysteine (SAC): A stable and bioavailable compound.
- S-Allyl-Cysteine Sulfoxide (Alliin): A precursor to allicin; odorless until garlic is crushed.
Other Molecules
Besides organosulfur compounds, garlic also contains:
- Carbohydrates: Garlic contains carbohydrates, including sugars and fiber.
- Proteins: Although not a primary component, garlic contains some proteins.
- Vitamins: Garlic provides small amounts of vitamins like Vitamin C and B6.
- Minerals: Garlic contains minerals such as manganese, selenium, and potassium.
In summary, the most significant food molecules in garlic are its diverse range of organosulfur compounds, contributing to its flavor, aroma, and purported health benefits, along with carbohydrates, proteins, vitamins, and minerals.
