Abstract:It was in the early pioneer days of the antibiotic era when 'garlicin', the antibiotic agent from garlic (Alliurn satiuum L.), appeared for the first time in the scientific literature and was described as a substance isolated from garlic cloves with convincing pharmacological and clinical evidence concerning its antibiotic properties. In this article evidence for and against garlicin as a chemical entity will be reviewed in order to clarify more fully the known antibiotic activity of garlic clove extracts.
“…There is also a high content of non-volatile compounds with well-known medicinal and therapeutic properties, such as amides, nitrogen oxides, phenolic compounds, especially flavonoids, proteins, saponins and sapogenins [3,4,5], as well as antioxidants, minerals (especially P, K and Se) and vitamins (especially vitamin C and vitamins of B complex) [6]. According to Koch and Lawson [7], dry garlic bulbs mainly consist of water (62–68%) and carbohydrates (26–30%), while proteins are detected in relatively less amounts (1.5–2.1%). Moreover, protein contents of 4–6% are also very common in various cultivars, considering the high dry matter content of the bulbs, while ash content ranges between 0.6% and 1.0%, and energy content is around 140 kcal 100 g –1 f.w.…”
Garlic (Allium sativum L.) is an important vegetable crop throughout the world. In Greece there are many areas which have specialized in garlic cultivation through the last decades, considered the main production areas. However, despite the significance of garlic as a food product and the high annual income of this crop, there is a decreasing trend in total cultivated area in Greece, and the local landraces are gradually neglected in favor of new imported genotypes. In the present study, garlic genotypes (local landraces/varieties, imported genotypes, commercial cultivars) from the main production regions of Greece were assessed for their chemical composition and quality (total soluble solids, dry matter content, nutritional value, mineral composition, organic acids, fatty acids content and free sugars content), and bulb morphology. The results of the present study showed significant diversity in quality features and bulb morphology, not only between the genotypes from different growing regions, but also between those of the same region. This result is interesting since it could be implemented for further improvement and valorization of this important vegetable crop through extensive breeding programs within the framework of sustainability and genetic, material conservation.
“…There is also a high content of non-volatile compounds with well-known medicinal and therapeutic properties, such as amides, nitrogen oxides, phenolic compounds, especially flavonoids, proteins, saponins and sapogenins [3,4,5], as well as antioxidants, minerals (especially P, K and Se) and vitamins (especially vitamin C and vitamins of B complex) [6]. According to Koch and Lawson [7], dry garlic bulbs mainly consist of water (62–68%) and carbohydrates (26–30%), while proteins are detected in relatively less amounts (1.5–2.1%). Moreover, protein contents of 4–6% are also very common in various cultivars, considering the high dry matter content of the bulbs, while ash content ranges between 0.6% and 1.0%, and energy content is around 140 kcal 100 g –1 f.w.…”
Garlic (Allium sativum L.) is an important vegetable crop throughout the world. In Greece there are many areas which have specialized in garlic cultivation through the last decades, considered the main production areas. However, despite the significance of garlic as a food product and the high annual income of this crop, there is a decreasing trend in total cultivated area in Greece, and the local landraces are gradually neglected in favor of new imported genotypes. In the present study, garlic genotypes (local landraces/varieties, imported genotypes, commercial cultivars) from the main production regions of Greece were assessed for their chemical composition and quality (total soluble solids, dry matter content, nutritional value, mineral composition, organic acids, fatty acids content and free sugars content), and bulb morphology. The results of the present study showed significant diversity in quality features and bulb morphology, not only between the genotypes from different growing regions, but also between those of the same region. This result is interesting since it could be implemented for further improvement and valorization of this important vegetable crop through extensive breeding programs within the framework of sustainability and genetic, material conservation.
“…It is active against a great number of bacteria, viruses, fungi, and many other parasites [16][17][18]. In low concentrations, it inhibits the growth of Staphylococcus, Streptococcus, Bacillus, Brucella, Vibrio and Candida species [7,19].…”
The main carriers of the pharmacological activity of garlic (Allium sativum L.) are organic sulfur compounds, the most important among them being allicin, a sulfenic acid thioester, or allylthiosulfonate. In this paper, the identification of synthesized and purified allicin was determined by using various spectroscopic methods (UV/Vis, FTIR and NMR). An HPLC method was developed for the detection and determination of the allicin content. The thermal degradation of allicin by using FTIR method was monitored. The method for the production of allicin gel based on Carbopol 940 (poly(acrylic acid)) was elaborated. The antimicrobial activity of pure allicin and allicin incurporated into gel by using a disk diffusion method was determined. In order to determine the antioxidant activity of allicin DPPH testing was done and it was proved that with low concentrations (1 mg⋅cm -3 ) a high DPPH radicals scavenging capacity (90%) was achieved.
“…This might be due to the genetic variability extent that existed among the tested genotypes and local cultivars in moisture content. Similarly [ 38 ], revealed that bulbs of dry garlic genotypes varied from 62% to 68% in water content. Fig.…”
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