Garlic has been used for a long time in human history. Allicin, the main active compound present in freshly injured garlic, is enzymatically formed from alliin. Allicin has shown doubtless beneficial effects and even be conceived as medicine. The present review highlights allicin-associated studies. Indeed, clinical studies on healthy subjects have evidenced that standardized garlic treatment (900 mg/day) significantly reduces total cholesterol (TC) and low-density lipoprotein cholesterol (c-LDL). Besides, allicin also led to a marked improvement in mouth opening, burning sensation, and oral health-related quality of life on stage II oral submucous fibrosis patients. Interestingly, in children, allicin also has been proposed for thrush prevention and as an alternative antibiotic therapy. Nonetheless, there is particular attention to allicin bioavailability, given its high instability. Although clinical evidence has promoted allicin release from garlic powder tablets under simulated gastrointestinal conditions, garlic tablets are those that have provided less alliinase protection due to its fast disintegration, releasing low allicin amounts.

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Phenolic and flavonoid contents in leaf extracts of Bergenia ligulata have been analysed for their contribution in antimicrobial and antioxidant activities. The extracts were prepared in three solvents (separately) following maceration and soxhelt methods. The antimicrobial activity was tested using disc diffusion assay against a range of microorganisms along with the determination of minimum inhibitory concentration (MIC), while the antioxidant activity was tested following DPPH assay. Leaf extracts exhibited antimicrobial activity against all the three groups of microorganisms; results coincided with respective MIC. In general, the methanol extracts prepared through maceration favoured the determination of antimicrobial and antioxidant activities. Maximum values for phenolic and flavonoid contents were obtained in macerated methanol and ethyl acetate extracts, respectively. The statistical correlations exhibited the extent of the contribution of phenolic and flavonoid contents in antimicrobial and antioxidant activities and also indicated the involvement of other plant metabolites.

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