The effect of preparatory conditions of high temperature- and pressure-treated garlic on 5-hydroxymethyl-2-furfural and S-allylcysteine formation

Recently, Kwon et al. reported that the antioxidant activity and total both polyphenol and flavonoid contents of garlic juice were increased by high temperatureand pressure-treatment (130°C, 120 min). We tried to make high temperatureand pressure-treated garlic (HTPG) using an autoclave (130°C, 150 min) rapidly and easily. Our attempt showed that antioxidative activity and total polyphenol content were increased, as well as S-allylcysteine (SAC), which was a water-soluble organosulfur compound with preventive effects on colon cancer induced by 1,2dimethylhydrazine (DMH) in mice. We have previously reported that the feeding of HTPG reduced preneoplastic lesions at initiation and post-initiationstage of chemical induced rat colorectal tumor significantly . Kwon et al. reported that the HTPG contained 5hydroxymethyl-2-furfural (5-HMF) which would be metabolized to genotoxic and mutagenic 5sulfooxymethylfurfural (SMF). We also confirmed