Usturoiul

Constat cu surprindere că AI produs de chinezi, DeepSeek, face cercetări foarte aprofundate și la obiect. Dau exemplu cererii mele:

..componente și concentrații în usturoi..

Din câte știam usturoiul are cea mai mare concentrare de proteine. Pare să nu mi se  confirme ceea ce știam

Iată câteva lucruri interesante:

Garlic (*Allium sativum*) is rich in bioactive compounds, many of which contribute to its health benefits. Below is an overview of its key components and their typical concentrations:

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### **1. Sulfur-Containing Compounds (Most Prominent Bioactives)**  

- **Allicin**:  

  - Formed when garlic is crushed/chopped (alliin + enzyme alliinase).  

  - **Concentration**: ~0.1–0.3% of fresh weight (varies with cultivar and processing).  

  - **Role**: Antimicrobial, antioxidant.  

- **Alliin (Precursor to Allicin)**:  

  - **Concentration**: ~1–2% of fresh weight (higher in raw, intact cloves).  

- **Diallyl Sulfides (DADS, DAS, etc.)**:  

  - Formed during cooking or aging.  

  - **Concentration**: Up to 0.5% in essential oil.  

- **Ajoene**:  

  - Derived from allicin.  

  - **Concentration**: Trace amounts (higher in aged extracts).  

- **S-Allyl Cysteine (SAC)**:  

  - Stable compound in aged garlic extracts.  

  - **Concentration**: ~0.03–0.3% in aged preparations.  

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### **2. Flavonoids & Antioxidants**  

- **Quercetin, Kaempferol**:  

  - **Concentration**: ~0.1% or less (varies with growing conditions).  

  - **Role**: Antioxidant, anti-inflammatory.  

- **Phenolic Acids**:  

  - E.g., ferulic acid, caffeic acid.  

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### **3. Vitamins & Minerals**  

- **Vitamin C**: ~0.3–0.5 mg/g (fresh weight).  

- **Selenium**: ~0.2–0.3 µg/g (soil-dependent).  

- **Manganese, Calcium, Phosphorus**: Trace amounts.  

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### **4. Essential Oils**  

- **Concentration**: ~0.1–0.5% of fresh weight.  

- Includes sulfur volatiles (e.g., diallyl trisulfide).  

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### **Factors Affecting Concentrations**  

- **Processing**:  

  - Raw garlic: Higher alliin/allicin.  

  - Cooking: Reduces allicin but increases stable sulfides.  

  - Aging: Converts allicin to SAC and ajoene.  

- **Cultivar**: White vs. black garlic (fermented) have distinct profiles.  

- **Growing Conditions**: Soil quality, climate, harvest time.  

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### **Health Relevance**  

- **Cardiovascular**: Allicin may lower blood pressure; sulfur compounds reduce LDL oxidation.  

- **Antimicrobial**: Allicin and ajoene combat bacteria/fungi.  

- **Antioxidant**: Flavonoids and SAC mitigate oxidative stress.  

For therapeutic use, concentrations depend on preparation (e.g., aged extracts vs. raw). Always consult studies or professionals for specific applications.