S-Allyl-L-Cysteine — A garlic Bioactive: Physicochemical Nature, Mechanism, Pharmacokinetics, and health promoting activities

Abstract

S-allyl-L-cysteine (SAC) is a sulfur-containing substance found in aged garlic extract (AGE), which has been observed to have numerous biological activities, including antioxidant and anti-inflammatory properties. Compared to intact garlic, SAC has fewer odors and decreased toxicity, making it a more appealing option for individuals looking to gain the health benefits of garlic without experiencing unpleasant side effects such as indigestion and bad breath. SAC has been found to have potent antioxidant effects, protecting the body against oxidative stress and damage caused by free radicals. This may be particularly beneficial for those with chronic diseases such as cardiovascular disease, diabetes, and cancer, where oxidative stress plays a key role in disease progression. Additionally, SAC has anti-inflammatory effects, which may help prevent or manage conditions associated with chronic inflammation, such as arthritis, asthma, and Alzheimer's disease. SAC is a chemically and physiologically fascinating substance with multiple pharmacological qualities, and as research continues into its potential health benefits, it may become an increasingly popular dietary supplement. The main aim of this work is to provide a comprehensive overview on physicochemical nature, mechanism, pharmacokinetics, and physiological functions of SAC.

Keywords

• Aged garlic extract
• Garlic
• Organosulfur compounds
• S-allyl-L-cysteine