Effects of different household cooking methods on S-allylcysteine-related compounds and γ-aminobutyric acid content in garlic

Q: What does this research mean for the field?

Different household cooking methods distinctly alter the levels of functional components in garlic, with foil baking significantly increasing GABA content while generally decreasing S-allylcysteine-related compounds. Novelty: ClaimNovelty.INCREMENTAL. Consensus alignment: ConsensusAlignment.NEUTRAL.

Naoki Midoh

doi:10.3136/nskkk.nskkk-d-26-00024

January 1, 2026Nippon Shokuhin Kagaku Kogaku KaishiOpen Access

Effects of different household cooking methods on S-allylcysteine-related compounds and γ-aminobutyric acid content in garlic

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Key Points

This study aims to assess how different cooking methods affect the levels of S-allylcysteine-related compounds and γ-aminobutyric acid in garlic.
Evaluated changes in γ-glutamyl-S-allylcysteine, S-allylcysteine, allicin, and γ-aminobutyric acid using HPLC across various cooking techniques.
Methods included foil baking, boiling, steaming, microwave heating, and frying.
GSAC significantly decreased across all cooking methods, notably by foil baking.
SAC remained unchanged via foil baking, with reductions observed in other methods.
GABA notably increased with foil baking and also increased when boiled and steamed.

Implication

Evaluates cooking methods on S-allylcysteine and GABA levels in garlic, suggesting varied impacts on functional compounds.

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Cite This Study

Naoki Midoh (2026) studied this question.

synapsesocial.com/papers/6a362ee4db0793dc1a5368df https://doi.org/10.3136/nskkk.nskkk-d-26-00024

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Effects of different household cooking methods on S-allylcysteine-related compounds and γ-aminobutyric acid content in garlic

Key Points

Implication

Abstract

Discussion

Cite This Study

Effects of different household cooking methods on S-allylcysteine-related compounds and γ-aminobutyric acid content in garlic

Key Points

Implication

Abstract

Discussion

Cite This Study

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