Ajoenes

Ajoenes are organosulfur compounds found in garlic, specifically Allium sativum. They are derived from allicin, a primary compound released when garlic is crushed or cut. The formation of ajoenes involves the breakdown of allicin into reactive intermediates which then dimerize to form ajoenes. There are two main types of ajoenes: E-ajoene and Z-ajoene, distinguished by the geometric arrangement of their double bond.

These compounds have been studied for their potential health benefits. Research has explored their anticoagulant properties, suggesting they may help prevent blood clots by inhibiting platelet aggregation. Ajoenes have also been investigated for their potential antimicrobial and antifungal effects, as well as their antioxidant capabilities. Some studies have looked into their possible role in cancer prevention, although this area requires further investigation.

The concentration of ajoenes in garlic can vary depending on factors such as storage, processing, and preparation methods. Raw garlic typically contains higher levels of allicin, which can then convert to ajoenes. Cooking methods can affect the stability and quantity of these compounds. Ajoenes are not water-soluble, which may influence their absorption and bioavailability in the body. Further scientific research is ongoing to fully understand the physiological effects and therapeutic potential of ajoenes.