Bioactive compounds and biological functions of garlic (Allium sativum L.)

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dc.contributor.authorShang, Aoen_ZA
dc.contributor.authorCao, Shi-Yuen_ZA
dc.contributor.authorXu, Xiao-Yuen_ZA
dc.contributor.authorGan, Ren-Youen_ZA
dc.contributor.authorTang, Guo-Yien_ZA
dc.contributor.authorCorke, Harolden_ZA
dc.contributor.authorMavumengwana, Vuyoen_ZA
dc.contributor.authorLi, Hua-Binen_ZA
dc.date.accessioned2021-11-05T12:58:33Z
dc.date.available2021-11-05T12:58:33Z
dc.date.issued2019
dc.descriptionCITATION: Shang, A., et al. 2019. Bioactive compounds and biological functions of garlic (Allium sativum L.). Foods, 8(7):246, doi:10.3390/foods8070246.
dc.descriptionThe original publication is available at https://www.mdpi.com
dc.description.abstractENGLISH ABSTRACT: Garlic (Allium sativum L.) is a widely consumed spice in the world. Garlic contains diverse bioactive compounds, such as allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine. Substantial studies have shown that garlic and its bioactive constituents exhibit antioxidant, anti-inflammatory, antibacterial, antifungal, immunomodulatory, cardiovascular protective, anticancer, hepatoprotective, digestive system protective, anti-diabetic, anti-obesity, neuroprotective, and renal protective properties. In this review, the main bioactive compounds and important biological functions of garlic are summarized, highlighting and discussing the relevant mechanisms of actions. Overall, garlic is an excellent natural source of bioactive sulfur-containing compounds and has promising applications in the development of functional foods or nutraceuticals for the prevention and management of certain diseases.en_ZA
dc.description.urihttps://www.mdpi.com/2304-8158/8/7/246
dc.description.versionPublisher's version
dc.format.extent31 pagesen_ZA
dc.identifier.citationShang, A., et al. 2019. Bioactive compounds and biological functions of garlic (Allium sativum L.). Foods, 8(7):246, doi:10.3390/foods8070246
dc.identifier.issn2304-8158 (online)
dc.identifier.otherdoi:10.3390/foods8070246
dc.identifier.urihttp://hdl.handle.net/10019.1/123368
dc.language.isoen_ZAen_ZA
dc.publisherMDPIen_ZA
dc.rights.holderAuthors retain copyrighten_ZA
dc.subjectGarlicen_ZA
dc.subjectBioactive compounden_ZA
dc.subjectAllium sativumen_ZA
dc.subjectAntioxidanten_ZA
dc.subjectAnticancer agentsen_ZA
dc.subjectAntimicrobial agentsen_ZA
dc.titleBioactive compounds and biological functions of garlic (Allium sativum L.)en_ZA
dc.typeArticleen_ZA
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