Summary
Garlic (Allium sativum L.) water- and ethanol-soluble extracts were prepared and purified by column chromatography. They were tested on garlicsensitive patients and showed that the allergenic fraction was well located in a few column chromatography fractions. Guinea-pigs were sensitized with garlic water-soluble extracts and tested (open epicutaneous tests) with several fractions. The presence of diallyldisulfide was detected in the sensitizing chromatographic fractions. Guinea-pigs were successfully sensitized to this product and cross-reacted to garlic; animals sensitized to garlic extracts cross-reacted to diallyldisulfide. Both groups reacted to allicin, an oxidized derivative of diallyldisulfide present in garlic. Garlic-sensitive patients showed positive tests to diallyldisulfide, allylpropyldisulfide, allylmercaptan and allicin.
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Papageorgiou, C., Corbet, J.P., Menezes-Brandao, F. et al. Allergic contact dermatitis to garlic (Allium sativum L.) identification of the allergens: The role of mono-, di-, and trisulfides present in garlic. Arch Dermatol Res 275, 229–234 (1983). https://doi.org/10.1007/BF00416666
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DOI: https://doi.org/10.1007/BF00416666