Allium chemistry: Natural abundance of organoselenium compounds from garlic, onion and related plants and in human garlic breath

Abstract

By using the technique of gas chromatography with atomic emission detection (GC-AED). a variety of low molecular weight organoselenium and mixed organosulfur-organoselenium compounds have been identified in natural abundance in the headspace above chopped Allium and Brassica spp. and in human breath after ingestion of garlic. Selenoamino acid precursors to these organoselenium volatiles have been identified in these plants using the same technique.