THE TRIPLE 'A' GUARD-AVAILABLE RIGHT ON THE KITCHEN SHELF!

Garlic is reputed to be one of the most beneficial spices/condiments, man has known because of its ability to reduce serum cholesterol, when consumed regularly. As many do not like the intense smell native to garlic, there is considerable resistance in adopting it as a regular component of the diet consumed every day. The lingering strong body odor that refuses to fade away from the body quickly makes the situation worse. Garlic derives its characteristic aroma from the break down products of the chemical Allicin which is considered to be beneficial for reducing cholesterol build up in the arteries and lessen the chances of risk of stroke and heart attack.

Now it turns out that garlic also happens to be one of the significant food components possessing powerful anti oxidant activity, though it does not boast of levels of traditionally well established anti oxidants like flavonoids that are known to be present in green tea, grapes and many other plant sources in abundance. Anti oxidant organic compounds when ingested are able to neutralize the damaging effects of free radicals generated at the tissue level and prevent cell damage. If some of the recent reports are to be believed, Allicin, derived from Alliin aminoacid by the action of Allinase enzyme during crushing of the garlic cloves is the active principle responsible for the anti oxidant activity, though the precise mechanism is not yet known. As Allicin is not very stable, it is presumed that some of the metabolic products of Allicin could be the real substances that trap the oxy radicals. On the other hand Allixin, a non-sulfur containing compound has been suggested as the active principle with significant anti-oxidant activity and therefore the ability of garlic to fight against cancer is attributed to this substance at least by some experts.

In spite of the divergence of opinion, Allicin has been shown to be active against stomach cancer by several studies. Use of pure Alliin and allicinase enzyme in conjunction with Rituxymab antibody has been demonstrated to be able to kill cancer cells confirming that Allicin can also be effective against some cancer forms. Sulfenic acids, break down products of Allicin have been found to be effective in trapping free radicals. Besides its anti cancer property, Allicin is also known to have other beneficial effects like reducing atherosclerosis, decreasing fat deposition in the body, normalizing lipoprotein balance, decreasing blood pressure and is anti thrombotic and anti inflammatory.

Allistatin I and II are bioflavonoids, present in garlic with antibiotic properties against many viral and bacterial infections. Their effectiveness against Sstaphylococcus and E.coli are well established and the activity exhibited by them is more powerfull than many antibiotic drugs used to fight infections in allopathy. In some countries garlic is an accepted remedy for whooping cough and influenza infections. Besides garlic also contains other bioflavonoids like quercitin and cyanidins with health promoting properties which cannot be ignored. The established credentials of garlic as a health protecting food adjunct have helped food technologists to evolve technologies for preparing biologically active products from this source. Tendency of Allicin to decompose in concentrated form has been overcome by suitable dilution and drying to get active powder preparations with its activity stabilized. Unless the tissue structure is disrupted Alliin and Allinase cannot react to gether to form Allicin and such a preprocessing step is a prerequisite for obtaining effective end products. While Allicin is responsible for the pungency in garlic, di allyl sulfide, a break down product from Allicin contributes to the strong aroma.

Hundreds of garlic based products being marketed with tall claims are not subjected to any statutory control and consumers are at their wits end to decide about their choice. One of the most prevalent types of misleading information is to use the term 'Allicin equivalent' on the label. Allicin is not readily present in garlic and not only it is unstable, its formation is dependent on enzyme Allinase which must be present in such products. The USP standards require garlic powder preparations to contain Alliin not less than 0.3% in dry weight basis. Expressing Allicin value in terms of 'Allicin releasing' potential is considered more useful and reliable for consumer guidance. Probably it is time now to evolve enforceable standards in India for different garlic products based on the levels of some of the active principles which may be easy to measure in analytical laboratories and to insist on mandatory labeling to make the products transparent in terms of the health attributes.




V.H.POTTY
http://vhpotty.blogspot.com/

'SMELLY' FOODS-EXOTIC FOR SOME, HELL FOR OTHERS!

Human body has remarkable ability to metabolize a vast array of chemicals gaining entry through food and medicines because of the activity of the omnipotent organ, Liver which has a plethora of enzymes to deal with many toxins and unwanted substances. But there are some foods with strong aroma, when consumed, can contribute to smell in the breath, sweat, urine and feces because of the passage of the constituents through digestive system, blood stream and kidneys, practically unaltered to be excreted from the body. As these aromatic substances are volatile in nature, those who consume become literally an "odorant" contaminating the environment around for some time. Consuming such foods in summer can enhance the dissemination of the aroma while in winter the effect will last longer.

It is rightly said that 'one man's food is another one's poison' and this is literally true in the case of several 'smelly' or 'stinking foods' like Durian, Jack fruit and Garlic. Those who like these foods are emotionally attached to them. swearing by the 'delicacy' of their flavor while those detesting them cannot stand these foods which evoke strong adverse reactions including nausea. vomiting and diarrhea. The strong aroma emanating from such strong-smelling products is mostly due to sulfur compounds present in them which are volatile in nature, though non-sulfur containing chemicals also contribute in some cases. Though advanced analytical techniques and sophisticated instruments are now available to unravel the chemical nature of these aromatic substances, not much is known about how they are metabolized by the body once ingested through the food.

Durian is often termed as King of Fruits in South East Asian Countries like Malaysia, Thailand and Indonesia (just like mango in India) and the population there love these fruits in spite of the strong smell associated with the ripe fruit. Durian is a fruit, 'non grata' for those out side this region because of its very strong aroma which does not leave the body for some time once consumed. Sulfur containing compounds like 3,5 dimethyl-1,2,4-trithiotane and 5-ethyl thioacetate and non-sulfur compound ethyl-2-methylbutanoate contribute significantly to the smell characteristic of Durian. Probably these substances are not metabolized in the body to make them odorless and find their way into excretory system unchanged. Nutritionally 243 gm of edible part of Durian provides 360 kC of energy, 66 gm of carbohydrates, 3.6 gm of protein, 9.2 gm of dietary fiber and 13 gm of fat, and a score of vitamins and minerals making it an impressively nutritious fruit.

Jack fruit, more popular in India and other south Asian countries, is another strongly smelling fruit liked and hated by people with different eating habits. It is a common sight in these countries to see street vendors offering peeled and cleaned fruit bulbs after deseeding during the season, May to August. Unlike Durian, this fruit does not have very heavy notes in its aromatic chemical make up but still it is a strong smelling food. Isopentyl isovalerate, butyl isovalerate, butyl acetate, ethyl isovalerate and 2-methylbutylactetate, all non-sulfur containing chemicals make up the aroma of jack fruit. As these are simple chemicals, they get easy entry into the blood, are circulated and excreted more or less unchanged giving the excretory and secretory substances from the body the typical aroma of Jack fruit. Unlike Durian eating, normal quantities of jack fruit generally do not cause any body odor and being heavy to the stomach because of its texture and composition, the serving size is invariably self-limited. More ripe the fruit, higher will be the intensity of the aroma and peeling such fruits can disseminate the smell into the environment more rapidly. Products like preserves, jams, syrups, fruit bar and others made from jack fruit through thermal processing, have more intense odor and consumption of these processed products can cause very strong pollution of the environment.

Garlic, considered more a condiment, is a strong smelling food adjunct possessing a wide array of beneficial properties for human beings. Diallyl sulfide, Alliin, Ajoene and s-Allyl cysteine are considered responsible for the strong aromatic note associated with it. Allicin, the most famous active principle for which garlic is well known, is responsible for the 'hot' sensation experienced on its consumption. Allixin, a non-sulfur containing substance, present in garlic, confers on it the unique health promoting properties as an antioxidant, microbicide, anti-tumor agent, anti-aflatoxin binder to DNA and neurotrophic substance. The sulfur compounds in garlic when consumed get converted to Allyl Methyl Sulfide (AMS), the typical smell associated with sweating and breathing of those consuming garlic.

No wonder these smelly products, besides being liked for their typical aroma, are also nutritious foods in their own right. Unfortunately, human beings diverse in their food preferences differ in their perception of foods and there is a substantial population who shun such smelly foods to avoid polluting the environment with such odors through their body secretions and do not become a social nuisance to others. Immigrant populations in western countries who are used to these foods, consciously abstain from eating them regularly, confining consumption during week ends, appreciating the potential for discomfort to their fellow workers during week days. In the case of garlic there are odorless preparations available in the market in the form of encapsulated products which can be swallowed without experiencing the smell in the olfactory system. With the reach of biotechnology sparing no area of human endeavor, is there a possibility that new versions of these foods may appear devoid of the odor but preserving all the goodness for which they are known, through intervention of biotechnology? Very little chance indeed!

V.H.POTTY
http://vhpotty.blogspot.com/