{"id":"36e6b2cb-44c2-5e77-bf10-e7e9cca8e158","stable_key":"c836a883-ac18-5eb2-9971-2f0b542feba8:moderate-boiling-garlic-polysulfide-content","predicate":"context_dependent_observation","statement":"Six-to-ten-minute boiling increased measured linear allyl-polysulfide content relative to other tested preparation times.","claim_class":"observational","status":"source_recorded","evidence_grade":"ungraded","direction":"context_dependent","is_public":true,"mechanism_event_id":"8af3ea53-4a7c-525e-b03d-1d9e5937d37b","mechanism_event_label":"Six-to-ten-minute boiling increased measured linear allyl-polysulfide content relative to other tested preparation times.","subject":{"id":"0b18466b-2e75-5267-bc53-c87d2a0b63e6","slug":"garlic-boiled-tocmo-2017","display_name":"Boiled crushed garlic preparations in the 2017 polysulfide study","entity_type_key":"botanical"},"object":{"id":"4e80ac02-1b87-583d-9cf3-3c5c143863a3","slug":"garlic-polysulfide-content","display_name":"Measured linear allyl-polysulfide content in garlic preparations","entity_type_key":"cellular_process"},"evidence_count":1,"mechanism_event":{"id":"8af3ea53-4a7c-525e-b03d-1d9e5937d37b","stable_key":"c836a883-ac18-5eb2-9971-2f0b542feba8:moderate-boiling-garlic-polysulfide-content-event","event_type":"experimental_observation","label":"Six-to-ten-minute boiling increased measured linear allyl-polysulfide content relative to other tested preparation times.","description":"**Heating changes the mixture.** In crushed garlic, boiling for six to ten minutes increased measured linear allyl polysulfides and sulfide-releasing activity in the study's assay; twenty to thirty minutes reduced these measures. This concerns transformation products and assay conditions, so it can coexist with loss of alliinase or intact allicin. Different chemical endpoints are not automatically contradictory. [Tocmo 2017](https://pubmed.ncbi.nlm.nih.gov/27979174/)","status":"provisional","compartment":null,"participants":[{"entity":{"id":"0b18466b-2e75-5267-bc53-c87d2a0b63e6","slug":"garlic-boiled-tocmo-2017","display_name":"Boiled crushed garlic preparations in the 2017 polysulfide study","entity_type_key":"botanical"},"role":"tested factor","stoichiometry":null,"state_label":"as reported","sequence_order":0,"notes":""},{"entity":{"id":"4e80ac02-1b87-583d-9cf3-3c5c143863a3","slug":"garlic-polysulfide-content","display_name":"Measured linear allyl-polysulfide content in garlic preparations","entity_type_key":"cellular_process"},"role":"measured outcome","stoichiometry":null,"state_label":"mixed","sequence_order":1,"notes":""}]},"contexts":[{"dimension":"evidence_access","value_text":"Primary indexed abstract reviewed; full methods, exact concentrations or species-specific attribution remain unextracted unless explicitly stated in the abstract or separately verified publisher text.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"experimental_model","value_text":"Crushed-garlic preparation, chemical analyses and cell-based sulfide assay; 3-30-minute time series.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"interpretation_status","value_text":"Source-derived extraction of a fact-checked reference; access is explicit, not independent raw-data verification.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"limitations","value_text":"The time dependence is nonmonotonic; 20-30 minutes reduced these measures. Not clinical superiority of a recipe.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"plain_language","value_text":"Six-to-ten-minute boiling increased measured linear allyl-polysulfide content relative to other tested preparation times.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"primary_references","value_text":"Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic. | 2017 | DOI 10.1016/j.foodchem.2016.10.076 | PMID 27979174 | https://pubmed.ncbi.nlm.nih.gov/27979174/ | https://doi.org/10.1016/j.foodchem.2016.10.076","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"source_locator","value_text":"Reviewed reference lines 25-25; exact primary location described in quoted passage where extracted.","comparator":null,"unit":null,"notes":"","entity":null}],"evidence":[{"id":"0a9dbba0-76d9-5ec3-ab05-bd3fc09ec99b","evidence_kind":"source_excerpt","locator":"Lines 25-25","start_line":25,"end_line":25,"excerpt":"**Heating changes the mixture.** In crushed garlic, boiling for six to ten minutes increased measured linear allyl polysulfides and sulfide-releasing activity in the study's assay; twenty to thirty minutes reduced these measures. This concerns transformation products and assay conditions, so it can coexist with loss of alliinase or intact allicin. Different chemical endpoints are not automatically contradictory. [Tocmo 2017](https://pubmed.ncbi.nlm.nih.gov/27979174/)","model_system":"Crushed-garlic preparation, chemical analyses and cell-based sulfide assay; 3-30-minute time series.","directness":"reported_statement","verification_status":"source_recorded","notes":"Exact excerpt of the retained AI-assisted reviewed reference; primary sources are cited in primary_references and access scope is retained. Not a verbatim quotation from a primary paper.","relationship":"supports","weight":1.0,"link_notes":"","source":{"id":"10820a6b-594a-547d-97f9-906ab4cc1d6e","stable_key":"import-c836a883-ac18-5eb2-9971-2f0b542feba8","title":"Allicin: detailed mechanisms of action (reviewed 5 October 2026)","document_type":"imported_text","citation_label":"Original AI-assisted review of primary studies and, where relevant, official regulatory records. Access level is retained per claim. Corrections, null results and unresolved questions remain explicit. Not publisher full text or independent replication.","file_path":"","sha256":"2475d3eb681100a0a34577a47b7cba5b251df866fbd6ce795122ccabee360018","revision_id":"590df96d-2ed1-5763-b04c-bf0e096e603c","review_status":"source_recorded","notes":""}}],"relations":[],"conflicts":[],"corrections":[],"research":null}