Garlic (<i>Allium sativum</i> L.): Characterization of Bioactive Compounds and Related Health Benefits

Lidiková, Judita; Čeryová, Natália; Tóth, Tomáš; Musilová, Janette; Vollmannová, Alena; Mammadova, Kushvara; Ivanišová, Eva

doi:10.5772/intechopen.108844

Cited by 4 publications

(1 citation statement)

References 72 publications

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“…Garlic ( Allium sativum L.) is a spice used as food or medicine [ 27 ] that contains flavonoids, organosulfur, and phenolic compounds which are responsible for its biological activities [ 28 , 29 ]: antioxidant, anti-inflammatory, antimicrobial, and immuno-modulatory [ 30 ]. According to Lidiková et al [ 31 ] and Melguizo-Rodríguez et al [ 30 ], fresh garlic contains 65% water, 28% carbohydrates, 2.3% organosulfur compounds, 2% protein, 1.2% free amino acids, and 1.5% fiber. Garlic cloves are cut, dried, and ground/pulverized to obtain garlic powder, which contains organosulfur compounds such as Alliin and γ-Glutamyl-L-cysteine peptides and different percentages of allicin and its derivatives [ 32 , 33 ].…”

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confidence: 99%

Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage

Prisacaru

Ghinea

Albu

et al. 2023

Foods

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Natural preservatives such as garlic and ginger can be added to the formulation of fresh fruit juices to encourage the consumption of health-promoting foods. In this study, the influence of garlic and ginger and the storage conditions on physicochemical and microbiological characteristics of fruit juices were investigated. The fruit juice assortments were produced from apple, apple and pumpkin, and apple and pomegranate and were treated with 0.5 g garlic powder, 0.5 g ginger powder, and 0.25 g mix of garlic and ginger powders. A total of 12 unpasteurized samples were produced, of which 3 were control samples. Samples stored at 20 and 4 °C were analyzed at 0, 3, 6, and 9 days for water activity (aw), pH, titratable acidity (TA), total soluble solids (TSS), electrical conductivity (EC), vitamin C, color parameters, total number of germs, yeasts, and molds, Listeria, Enterobacteriaceae, and Escherichia coli. Results showed that aw, pH, TSS, and vitamin C content decreased during storage of fruit juice samples, while TA increased. The lowest increase in total number of aerobic mesophilic germs was determined for the apple and pumpkin juice with garlic and ginger and apple juice with garlic.

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Section: Introductionmentioning

confidence: 99%

Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage

Prisacaru

Ghinea

Albu

et al. 2023

Foods

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Chemical Composition and Antioxidant Activity of Six Allium Extracts Using Protein-Based Biomimetic Methods

Barbu,

Toma,

Moț

et al. 2024

Antioxidants

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Medicinal plants are a valuable reservoir of novel pharmacologically active compounds. ROS and free radicals are primary contributors to oxidative stress, a condition associated with the onset of degenerative diseases such as cancer, coronary heart disease, and vascular disease. In this study, we used different spectrophotometry methods to demonstrate the antioxidant properties of 6 Allium extracts: Allium fistulosum; Allium ursinum; Allium cepa: Arieș red cultivar of A. cepa, and white variety of A. cepa; Allium sativum; and Allium senescens subsp. montanum. HPLC–MS determined the chemical composition of the extracts. Among the tested extracts, the Arieș red cultivar of A. cepa stands out as having the best antioxidant activity, probably due to the high content of polyphenols and alliin (12.67 µg/mL and 3565 ng/mL, respectively). The results obtained in this study show that Allium extracts have antioxidant activity, but also free radical scavenging capabilities. Also, their interactions with cytochrome c and hemoglobin can be the basis of future studies to create treatments for oxidative stress-related diseases.

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The effect of <i>Dayak</i> onion brewed water in reducing blood pressure and mean arterial pressure (MAP) in hypertensive patients

Setiani,

Shoufiah,

Widiastuti

et al. 2023

Healthc Low-resour S

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Background: The World Health Organization (WHO) estimated that 1.28 billion adults aged 30-79 years worldwide suffered from hypertension. Dayak onion is an herbal plant found in Indonesia, particularly in Kalimantan and traditionally used to treat hypertension. The purpose of this study was to determine the effect of Dayak onion steeping water on the reduction of systolic-diastolic blood pressure and mean arterial pressure (MAP) in hypertensive patients. Methods: This study employed a quasi-experimental research design with a time series approach, utilizing a pre-post-test design with a control group. The sample included two groups (intervention and control), totaling 30 participants. The independent variable was the steeping of Dayak onion bulbs, while the dependent variables were blood pressure values and MAP. The instruments used were Standard Operating Procedures (SPO) Dayak onion herb, SPO blood pressure measurement, SPO calculation of MAP, and a digital sphygmomanometer. Data analysis was performed using paired t-tests. Results: The results of the paired t-test statistical analysis of systolic-diastolic values and MAP in each group revealed significant findings. In the intervention group, a significant result was obtained in the pre-post test difference test, with a p-value of < 0.05 from day 1 to day 3 assessments. This suggests that Dayak onion steeping water had an effect on systolic-diastolic and MAP values in the intervention group. In contrast, the pre-post test in the control group yielded a p-value of < 0.05 for systolic values on days 2 and 3, diastolic values on days 1 and 3, and MAP values on days 1, 2, and 3. This indicates differences in systolic-diastolic and MAP values in the pre-post assessments, although these differences were not evenly distributed across every day. Conclusion: The study found that Dayak onion steeping water had an effect on systolic-diastolic and MAP values in the intervention group. Thus, the use of Dayak onion steeping water, containing allicin, can be considered an approach for controlling hypertension in the realm of complementary and alternative medicine, utilizing natural ingredients for herbal therapy.

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Garlic (Allium sativum L.): Characterization of Bioactive Compounds and Related Health Benefits

Cited by 4 publications

References 72 publications

Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage

Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage

Chemical Composition and Antioxidant Activity of Six Allium Extracts Using Protein-Based Biomimetic Methods

The effect of <i>Dayak</i> onion brewed water in reducing blood pressure and mean arterial pressure (MAP) in hypertensive patients

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