Bioactive compounds in garlic (Allium sativum L.) as a source of antioxidants and its potential to improve the immune system: a review

Abstract

Garlic (Allium sativum L.) is a type of spice derived from layered tubers, widely used as a source of flavour, taste, and cooking spices. Garlic is a therapeutic ingredient rich in bioactive compounds and antioxidants. The purpose of compiling this review is to provide information about bioactive compounds in garlic as a source of bioactive compounds and their potential to improve the immune system. This review also discussed the various effects of garlic processing on the stability and activity of bioactive compounds and the changes that occur during storage. Garlic contains high levels of organosulfur compounds, micronutrient selenium (Se), and flavonoids. The bioactive compounds in garlic are generally extracted using ethanol as a solvent. Food processing treatments such as boiling, frying, and others can have a positive impact on the organosulfur compounds. Organosulfur levels correlate with changes in antioxidant capacity and activity. The bioactive compounds of garlic can potentially boost the immune system or act as immunostimulants.

Traditional uses, phytochemistry, pharmacology and toxicology of garlic (Allium sativum), a storehouse of diverse phytochemicals: A review of research from the last decade focusing on health and nutritional implications

“…Slender leaves on the exterior of the odoriferous bulb surround an internal sheath containing the cloves, and each bulb contains 10-20 cloves. 1 Its medical benefits have been documented in Sanskrit texts dating back about 5,000 years and it first appeared in traditional Chinese medicine (TCM) at least 3,000 years ago (5). Today, garlic is grown almost everywhere and is known to have more than 300 varieties (7).…”

“…Allium sativum L. (Garlic) belongs to the family Amaryllidaceae, has been originated in Asia, and is also widely cultivated in Egypt, Mexico, China, and Europe ( 1 ). This plant is highly consumed in Iran, where its foliage, flowers, and cloves are employed in local medicine ( 1 ).…”

“…Allium sativum L. (Garlic) belongs to the family Amaryllidaceae, has been originated in Asia, and is also widely cultivated in Egypt, Mexico, China, and Europe ( 1 ). This plant is highly consumed in Iran, where its foliage, flowers, and cloves are employed in local medicine ( 1 ). All parts of A. sativum , bulbs, leaves, cloves, and flowers are utilized to prepare mixtures and decoctions to deal with various ailments.…”

“…Allicin (diallyl-dithiosulfinate) is the most important alkaloid responsible for its beneficial effects. Other sulfur-containing phytochemicals found in A. sativum include diallyl disulphide (DDS), diallyl trisulfide (DTS), and S-allyl cysteine (SAC), which have a variety of pharmacological properties ( 1 ). In India, A. sativum is used to treat fever, coughs and is administered topically against scabies, graying of hair, and eczema, as well as against inflammation of the tetanus and lungs ( 2 ).…”

“…Traditional uses, phytochemistry, pharmacology and toxicology of garlic (Allium sativum), a storehouse of diverse phytochemicals: A review of research from the last decade focusing on health and nutritional implications Introduction Allium sativum L. (Garlic) belongs to the family Amaryllidaceae, has been originated in Asia, and is also widely cultivated in Egypt, Mexico, China, and Europe (1). This plant is highly consumed in Iran, where its foliage, flowers, and cloves are employed in local medicine (1). All parts of A. sativum, bulbs, leaves, cloves, and flowers are utilized to prepare mixtures and decoctions to deal with various ailments.…”