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Issue 7, 2020
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A comparative analysis of the essential oils from two species of garlic seedlings cultivated in China: chemical profile and anticoagulant potential

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Abstract

Garlic seedlings (GS) and blanched garlic seedlings (BGS) are two kinds of common garlic-derived vegetables in China, but little information is available on their bioactive constituents. In this work, chemical profiles and anticoagulant activities of essential oils from GS (EOGS) and BGS (EOBGS) were disclosed and compared for the first time. Sixteen and fourteen volatile compounds were identified in EOGS and EOBGS by GC-MS analysis, and both of them were rich in sulfur-containing compounds, particularly diallyl sulfides accounting for 74.77% and 85.87%, respectively. EOGS and EOBGS exerted anticoagulant activities via intrinsic, extrinsic, and common coagulation pathways as well as by lowering the content of fibrinogen; EOGS exceeded EOBGS in the activation of intrinsic and extrinsic coagulation pathways, while EOBGS outperformed EOGS on the activation of the common coagulation pathway, which was even superior to that of heparin at the same dose. Herein, the results of the present investigation will give a strong clue that EOGS and EOBGS are more likely to lead to a promising way to vegetable-based anticoagulants.

Graphical abstract: A comparative analysis of the essential oils from two species of garlic seedlings cultivated in China: chemical profile and anticoagulant potential

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Article information


Submitted
01 Apr 2020
Accepted
23 May 2020
First published
25 May 2020

Food Funct., 2020,11, 6020-6027
Article type
Paper

A comparative analysis of the essential oils from two species of garlic seedlings cultivated in China: chemical profile and anticoagulant potential

Y. Zhang, G. Wang, Y. Kong, H. Xu, B. Xiao, Y. Liu and H. Zhou, Food Funct., 2020, 11, 6020
DOI: 10.1039/D0FO00845A

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