{"id":"bd2d9285-47e9-5884-8719-50d81850cb56","stable_key":"c836a883-ac18-5eb2-9971-2f0b542feba8:medium-loss","predicate":"context_dependent_observation","statement":"Allicin stability depends on the medium; vegetable oil had a 3.1-hour chemical half-life and a separate 0.8-hour antibacterial-activity half-life.","claim_class":"observational","status":"source_derived_draft","evidence_grade":"ungraded","direction":"context_dependent","is_public":true,"mechanism_event_id":"55c59ce1-1c42-5101-ac34-ab6ad18e1a61","mechanism_event_label":"Allicin stability depends on the medium; vegetable oil had a 3.1-hour chemical half-life and a separate 0.8-hour antibacterial-activity half-life.","subject":{"id":"85c86fcf-3060-5fae-b567-4f089990ab2d","slug":"allicin","display_name":"Allicin","entity_type_key":"small_molecule"},"object":{"id":"9243d224-7ac7-5db1-b51f-6bcc1b6471b7","slug":"allicin-medium-dependent-loss","display_name":"Preparation-dependent chemical allicin loss","entity_type_key":"cellular_process"},"evidence_count":1,"mechanism_event":{"id":"55c59ce1-1c42-5101-ac34-ab6ad18e1a61","stable_key":"c836a883-ac18-5eb2-9971-2f0b542feba8:medium-loss-event","event_type":"experimental_observation","label":"Allicin stability depends on the medium; vegetable oil had a 3.1-hour chemical half-life and a separate 0.8-hour antibacterial-activity half-life.","description":"**Stability depends on medium.** Chemical allicin loss and loss of antibacterial activity were different measurements in aqueous, alcoholic, and oil preparations. A room-temperature study reported persistence over days in some aqueous/alcoholic conditions; vegetable oil gave a chemical half-life of 3.1 hours and an activity half-life of 0.8 hours. These are preparation-specific measurements, not a universal half-life in crushed garlic, blood, or the human body. Thiol consumption in biological material is also distinct from spontaneous decomposition. [Fujisawa 2008](https://pubmed.ncbi.nlm.nih.gov/18489116/)","status":"provisional","compartment":null,"participants":[{"entity":{"id":"85c86fcf-3060-5fae-b567-4f089990ab2d","slug":"allicin","display_name":"Allicin","entity_type_key":"small_molecule"},"role":"tested factor","stoichiometry":null,"state_label":"as reported","sequence_order":0,"notes":""},{"entity":{"id":"9243d224-7ac7-5db1-b51f-6bcc1b6471b7","slug":"allicin-medium-dependent-loss","display_name":"Preparation-dependent chemical allicin loss","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":"Room-temperature preparation comparisons; aqueous/alcoholic extracts and vegetable oil.","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":"Not a universal body half-life. 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A room-temperature study reported persistence over days in some aqueous/alcoholic conditions; vegetable oil gave a chemical half-life of 3.1 hours and an activity half-life of 0.8 hours. These are preparation-specific measurements, not a universal half-life in crushed garlic, blood, or the human body. Thiol consumption in biological material is also distinct from spontaneous decomposition. [Fujisawa 2008](https://pubmed.ncbi.nlm.nih.gov/18489116/)","model_system":"Room-temperature preparation comparisons; aqueous/alcoholic extracts and vegetable oil.","directness":"reported_statement","verification_status":"source_derived_draft","notes":"Exact excerpt of the retained AI-assisted reviewed reference; primary sources are cited in primary_references and access scope is retained. 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