Petiveria alliacea (Guinea Hen Weed)

Petiveria alliacea is a medicinal herb rather than a primary food source, so macronutrient content is not nutritionally significant in typical usage doses. Bioactive compounds are the primary focus: Organosulfur compounds are the dominant constituents, including dibenzyl trisulfide (approximately 0.1–0.5% of dry leaf weight), dibenzyl disulfide, benzyl sulfoxide, and isoarborinol. Tannins are present at approximately 2–5% of dry weight, contributing astringent properties. Flavonoids including astilbin and pinitol have been identified at trace concentrations (<1% dry weight). Triterpenes such as friedelan-3-one and isoarborinol are present in root and leaf fractions. Coumarins including umbelliferone have been detected in ethanol extracts. The plant contains polyphenolic compounds estimated at 15–30 mg gallic acid equivalents per gram of dry extract depending on solvent used. Trace minerals including iron, zinc, and potassium are present but concentrations are not well-documented in standardized analyses. Essential oil fraction (0.1–0.3% of fresh weight) contains sulfur-volatile compounds responsible for the characteristic garlic-like odor. Bioavailability note: Organosulfur compounds are generally lipophilic and may require fat-containing carriers for optimal absorption; aqueous tea preparations capture primarily polar phenolic and tannin fractions, while ethanolic extracts yield a broader bioactive profile including trisulfide compounds.