Isolation and Identification of Sodium 2-Propenyl Thiosulfate from Boiled Garlic (Allium sativum) That Oxidizes Canine Erythrocytes

Abstract

  Sodium 2-propenyl thiosulfate was identified in boiled garlic (Allium sativum). When canine erythrocytes were incubated with sodium 2-propenyl thiosulfate, the methemoglobin concentration and Heinz body percentage in erythrocytes were both increased, indicating that the compound induced oxidative damage in canine erythrocytes. It seems that this compound is one of the causative agents of garlic-induced hemolysis in dogs.