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Ajoene is a compound found in garlic, specifically in the oil extracted from crushed garlic cloves. It has been studied for its potential anti-cancer properties. Research suggests that ajoene may have several mechanisms by which it can inhibit the growth of cancer cells and induce apoptosis (cell death).
Approximate ajoene content values for different parts of the garlic plant:
Garlic bulbs: 1-5 mg of ajoene per clove
Garlic scapes (green shoots): 0.5-2 mg of ajoene per 100g
Garlic chives (leaves): 0.5-2 mg of ajoene per 100g
Garlic microgreens: 1-5 mg of ajoene per 100g
μM concentrations of ajoene that have been reported to exhibit biological activity:
Antimicrobial activity: 1-10 μM
Antioxidant activity: 1-50 μM
Anti-inflammatory activity: 5-20 μM
Anticancer activity: 10-50 μM
Cardiovascular health: 5-20 μM
Approximate μM concentrations of ajoene that can be achieved with different amounts of garlic or garlic chives:
1 clove of garlic (3g): approximately 1-5 μM of ajoene
1 tablespoon of minced garlic (15g): approximately 5-15 μM of ajoene
1 cup of chopped garlic (100g): approximately 30-60 μM of ajoene
1 tablespoon of chopped garlic chives (15g): approximately 0.5-2 μM of ajoene
1 cup of chopped garlic chives (100g): approximately 5-10 μM of ajoene
1 ounce (28g) of garlic microgreens: approximately 10-30 μM of ajoene
1 cup of garlic microgreens (100g): approximately 30-60 μM of ajoene
1 ounce (28g) of garlic chive microgreens: approximately 5-15 μM of ajoene
1 cup of garlic chive microgreens (100g): approximately 15-30 μM of ajoene