Journal
FOODS
Volume 8, Issue 7, Pages -Publisher
MDPI
DOI: 10.3390/foods8070246
Keywords
garlic; phytochemicals; organic sulfides; health benefits; antioxidant; anticancer; cardiovascular protection; antimicrobial
Categories
Funding
- National Key R&D Program of China [2017YFC1600100]
- Shanghai Basic and Key Program [18JC1410800]
- Agri-X Interdisciplinary Fund of Shanghai Jiao Tong University [Agri-X2017004]
- Key Project of Guangdong Provincial Science and Technology Program [2014B020205002]
Ask authors/readers for more resources
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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available