The Pharmacological Activity of Garlic (Allium sativum) in Parkinson’s Disease: From Molecular Mechanisms to the Therapeutic Potential

Abstract

Parkinson's disease (PD), one of the most common neurological diseases worldwide, is mainly characterized neuropathologically by the dopaminergic neurodegeneration in the substantia nigra pars compacta of the brainstem. Genetic and environmental factors contribute to PD pathophysiology through modulation of pleiotropic cellular mechanisms. The currently available treatment options focus only on replenishing dopamine and do not alter disease progression. Interestingly, garlic (Allium sativum), globally famed for its flavor and taste-enhancing properties, has shown protective activity in different PD models. Numerous chemical constituents of garlic, mainly the organosulfur compounds, have been shown to exhibit anti-Parkinsonian effects by targeting oxidative stress, mitochondrial impairment, and neuroinflammation-related signaling. However, despite its therapeutic potential against PD, the major bioactive components of garlic display some stability issues and some adverse effects. In the present review, we explore the therapeutic potential of garlic and its major constituents in PD, the molecular mechanisms responsible for its pharmaceutical activity, and the associated limitations that need to be overcome for its future potential use in clinical practice.

The effectiveness of garlic extracts on biogenic amine formation by foodborne pathogens and fish spoilage bacteria

“…Moreover, it includes protein, carbohydrate and high sulphur and sulphur‐based ingredients (Bocate et al ., 2021). Among these organic sulphur‐based compounds, allicin, known as diallyl thiosulfate, is an essential component of garlic's biological activity and possesses antibacterial qualities (Rakshit et al ., 2023). According to reports, the essential oil extracted from garlic by hydro‐distillation techniques possesses antibacterial and antifungal properties (Li et al ., 2016; El‐Sayed et al ., 2017; Chen et al ., 2018).…”