Tag: Organosulfur

Studies show that crushing fresh garlic triggers the enzyme alliinase, which rapidly converts alliin into the potent compound allicin. This initial reaction is central to understanding what chemicals does garlic contain, revealing the complex chemical cascade responsible for its pungent flavor and therapeutic properties.

Alpha lipoic acid (ALA) is naturally produced in the mitochondria of every cell in the body, albeit in very small amounts. This powerful, vitamin-like antioxidant is fundamentally synthesized from organic compounds, providing a clear answer to what is alpha lipoic made of.

According to research published by the National Institutes of Health, garlic-derived metabolites can be detected in urine up to 24 hours after consumption, revealing how long does raw garlic stay in your system. This lingering effect is primarily caused by sulfur compounds released during digestion and absorbed into the bloodstream.

As major sources of dietary sulfur, garlic and onions contain a wealth of potent organosulfur compounds, which are responsible for their distinctive aromas and numerous health benefits. This unique composition is part of a complex defense mechanism that activates upon cutting or crushing, transforming mild precursors into powerful, active molecules.

Research shows that the distinctive, pungent aromas of spices like garlic and onion are directly caused by their high concentration of organosulfur compounds. These natural compounds are central to both the flavor profile and health benefits of many popular culinary additions.

Garlic contains a significant amount of sulfur, with studies indicating the dry substance of garlic can be approximately 1.4% sulfur by weight, which is equivalent to 1400 mg/kg. The total sulfur content is crucial for producing the famous organosulfur compounds that provide its flavor and potential health benefits.

According to scientific research, the chemical compound known as asparagusic acid is found exclusively in a single food: asparagus. This unique organosulfur compound is responsible for the distinct, pungent odor many people notice in their urine after consuming the vegetable.

According to a 2024 review, garlic is a source of bioactive phytochemicals, including flavonoids, and apigenin has specifically been identified in garlic by-product studies. This may surprise many who associate garlic primarily with its potent sulfur compounds, like allicin. While apigenin is not a primary compound, its presence highlights the complexity and nutritional richness of this ancient plant.

Onions, along with other allium vegetables, are widely recognized for their distinct pungent flavor, a characteristic directly linked to their sulfur content. So, do onions contain a lot of sulfur? The answer is a resounding yes, and these organosulfur compounds are key to both their flavor profile and various health benefits.

According to research published in the journal *E3S Web of Conferences*, sulfur makes up about 17.2% of garlic's dry weight. While that number refers to the bulb's dried substance, the amount of sulfur in a fresh garlic clove is significant and is fundamental to its distinctive aroma and health-promoting properties.