Garlic: Complete Amino Acid Profile

Garlic ‐ Amino Acids List

Garlic (Allium sativum) is a pungent herb that has been used since ancient times for both its flavor and medicinal properties. Due to the presence of many bioactive compounds, garlic is considered an effective natural remedy for conditions such as high blood pressure, heart disease, and even cancer. The major active components in garlic are sulfur-containing compounds called organosulfur compounds, with nearly 200 different compounds recorded from one species alone. Of these constituents, polypeptides, which are short chains of amino acids, contribute largely to the biological activities associated with garlic.

Amino acids are building blocks that make up proteins and have numerous roles within the body, including metabolism, cell repair, hormone production and immune system function. Garlic contains 18 different kinds of amino acids. Alanine, arginine, cystine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan and tyrosine, all exist in garlic in varying amounts. For instance, alanine makes up 47% of the total amino composition while threonine accounts for only 4%.

Of all the amino acids found in garlic, glutamate appears to be especially important. A study conducted by Dogan et al., isolates several liquified proteins, which they named l-glutamylcysteinesulfoxides (GCSP). GCSPs appear to inhibit some of the enzymes formed when adjusting dietary salt levels. Through this inhibition, the potential for hypertension can be reduced. Additionally, certain antiviral and antiulcerogenic effects demonstrated suggest that GCSP may impose beneficial therapeutic responses within humans.

The group known as gamma-glutamyl peptides (GGPPs), also discovered by Dogan et al., are made up primarily of C-terminal gamma-Glu substitution and, depending on their size, range from tetrapeptide to heptapeptide. These GGPPs hold potential for lipid-lowering and antimicrobial antibacterial functions. As seen again in our previous reference point, it’s clear to see that glutamate shows an array of positive results.

Interesting research has delved into the glucosinolates present in garlic as well. Glucosinolates, related to a kind of glucose molecule called glucopyranoside, are closely linked to changes in expression caused by other nutrients like glycosylphosphatidylinositol anchored sulphate galactose molecules (GPGSL). Although research is ongoing, findings currently suggest that these molecules aid significantly in normalizing the anatomical architecture of human cells and tissue. Their role in how fragrant biochemistry in plants works was limited until now, when diets rich in sulfonylureas were shown to have scarce side effects relative to traditional treatments. Thus, the same team demonstrates further evidence of the benefits cassava-rich diets bring during chemotherapy trials.

The Vitamin B family holds influence within digestion as well. Vitamins mainly exist as ‘B1’, ‘B2’ and ‘B6’, or thiamine, riboflavin and folic acid respectively. Thiamine, found abundantly in garlic, deficiency increases susceptibility to oxidative stress, induces muscle weakness and impairs nerve conduction. Riboflavin also exists in moderate quantities within garlic and provides more than just its antioxidative capabilities; it additionally helps convert essential fatty acids and plays a pivotal role in metabolic processes involved in vision, growth and development. Lastly, immersing garlic in secondary metabolites parallel to those derived in parsley and spinach seems to increase folic acid content.

From fatty amines resulting in decrease of cholesterol absorption, the antioxidant properties of S-allyl-L-cysteine and greater quality improvements due to controlled fermentation process (such as decreased alkyl esters without impacting sensory profiles), a wide variety of studies provide solid evidence casting garlic as a substantive ingredient with incredible nutritive value.

In conclusion, there are a variety of ways that garlic contributes to health outcomes through the abundance of amino acids it contains. Between reductions in superoxide dismutase overload, vascular smooth muscle tone regulation, free radical scavenging attributes, lower inflammation tendencies and antiplatelet aggregation functioning, garlic surely possesses powerful chemical advantages at play. Finally, data retrieved reflect great potential seen near cellular integrity regulation, meaning garlic is likely to further urbanize national public healthcare structures ubiquitously.