![]() This suggests a synergistic effect between other components in peppermint and rosmarinic acid in the deodorization of garlic odor. Moreover, the mixture of peppermint and rosmarinic acid significantly reduced garlic volatiles as compared to rosmarinic acid alone. Pure rosmarinic acid significantly reduced the levels of most garlic volatiles, however, the deodorization was not strongly dependent on the amount (2 vs. Increasing the amount of peppermint leaves (from 1 to 10 g) blended with garlic cloves increased the deodorizing effect. Although chocolate mint leaves had the highest rosmarinic acid content, peppermint and spearmint leaves were more effective in decreasing the headspace garlic volatiles. All 3 mint leaf cultivars significantly reduced the headspace concentrations of sulfur volatiles in crushed garlic. Garlic volatiles were measured in the headspace of a sealed bottle containing pre-weighed garlic cloves blended with mint leaves, rosmarinic acid, or a mint leaves-rosmarinic acid mixture, using selected ion flow tube-mass spectrometry (SIFT-MS). This study determined the deodorizing effect of 3 types of fresh mint leaves (peppermint, spearmint, and chocolate mint) and pure rosmarinic acid on garlic volatiles. The deodorization capacity of mint leaves against garlic odor has been linked to their phenolic and enzymatic components. This suggests that treatment with garlic could lower the OS threshold by increasing the activity of antioxidant enzymes and could help in the prevention and mitigation of adverse OS in patients with MFS. However, glutathione was increased (p=0.01) in plasma from patients with MFS. The results show that DG increased the activity of the EcSOD, peroxidases, GPx, GST, TrxR (p≤0.05) and decrease LPO, carbonylation, and nitrates/nitrites (p≤0.01). ![]() The activity of antioxidant enzymes such as extracellular superoxide dismutase (EcSOD), peroxidases, glutathione peroxidase (GPx), gluthatione-S-tranferase (GST), and thioredoxin reductase (TrxR) was quantified, and nonenzymatic antioxidant system markers including lipid peroxidation (LPO), carbonylation, nitrates/nitrites, GSH, and vitamin C in plasma were determined in patients with MFS before and after treatment with DG. Allium sativum (garlic) has antioxidant properties therefore, the goal of this study was to show the antioxidant effect of deodorized garlic (DG) on antioxidant enzymes and OS markers in the plasma of patients with MFS. It is associated with the formation of aneurysms, damage to the endothelium and oxidative stress (OS). Marfan syndrome (MFS) is a genetic disorder of connective tissue that affects the fibrillin-1 protein (FBN-1). Rosmarinic acid was the most effective at deodorization. Rosmarinic acid, catechin, quercetin, and PPO significantly decreased all garlic breath volatiles in vitro. Green tea had no deodorizing effect on the garlic volatile compounds. The presence of phenolic compounds that react with the volatile compounds even in the absence of enzymes is the most likely mechanism. Both heated apple and heated lettuce produced a significant reduction of diallyl disulfide and allyl mercaptan. Apple juice and mint juice also had a deodorizing effect on most of the garlic volatiles but were generally not as effective as the raw food, probably because the juice had enzymatic activity but the phenolic compounds had already polymerized. The proposed mechanism is enzymatic deodorization where volatiles react with phenolic compounds. Raw apple, raw lettuce, and mint leaves significantly decreased all of the garlic breath volatiles in vivo. Garlic was also blended with water (control), polyphenol oxidase (PPO), rosemarinic acid, quercetin or catechin, and the volatiles in the headspace analyzed from 3 to 40 min by SIFT-MS. ![]() ![]() The levels of the garlic volatiles on the breath were analyzed from 1 to 60 min by selected ion flow tube mass spectrometry (SIFT-MS). After eating garlic, water (control), raw, juiced or heated apple, raw or heated lettuce, raw or juiced mint leaves, or green tea were consumed immediately. The volatiles responsible for garlic breath include diallyl disulfide, allyl mercaptan, allyl methyl disulfide, and allyl methyl sulfide. Therefore, it is important to study deodorization techniques for garlic breath. Garlic causes a strong garlic breath that may persist for almost a day. ![]()
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