Bioactive compounds and biological functions of garlic (Allium sativum L.)
Date
2019
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI
Abstract
ENGLISH 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.
Description
CITATION: Shang, A., et al. 2019. Bioactive compounds and biological functions of garlic (Allium sativum L.). Foods, 8(7):246, doi:10.3390/foods8070246.
The original publication is available at https://www.mdpi.com
The original publication is available at https://www.mdpi.com
Keywords
Garlic, Bioactive compound, Allium sativum, Antioxidant, Anticancer agents, Antimicrobial agents
Citation
Shang, A., et al. 2019. Bioactive compounds and biological functions of garlic (Allium sativum L.). Foods, 8(7):246, doi:10.3390/foods8070246