Identifying the Garlic and Grain Mixture with the Highest Allithiamine Content

Chang-Dae Lee, Jiheong Chae, Minju Kim, Minah Jang, Eunju Ye, Jungwook Kim and Sanghyun Lee ()
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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

Agriculture, 2025, vol. 15, issue 3, 1-13

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.

Keywords: Allium sativum; allicin; allithiamine; grain; thiamine (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2025
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