A Critical Review on the Nutritional and Medicinal Profiles of Garlic's (Allium sativum L.) Bioactive Compounds

The medicinal characteristics of garlic's (Allium sativum L.) dynamically bioactive constituents such as alliin, allicin, ajoene, S-allyl-cysteine, S-trityl-L-cysteine, diallyl sulfide, and S-allylmercaptocysteine, have gained a lot of scientific attention from a large number of investigators who have occupied the related pre-clinical and clinical studies, as well as in the industrial sector. The outcomes from basic investigations demonstrated that, depending on the type of food processing, the presence of bioactive compounds in the matrix of garlic have a coherent and direct relation with the appearance/development of health-promoting effects in the host. Besides, it can be acknowledged that at present spectroscopic and chemometric techniques are powerful tools to detect fraud, prevent criminal activities of fraudsters, and ensure food chain safety, and future studies should lead to further progress, such as portable and hand-held spectroscopy devices for rapid on-site analysis, in this field. There have been also many issues on the effects of processing on garlic's bioactive compounds, potential toxicities, pharmacokinetics, and safety profile of these elements that should be studied to validate the health advantages of garlic in humans. In this review, the outcomes of recent experimental and clinical reports are reviewed and metabolism pathway, bioavailability, biological/therapeutically effects, food-related applicability, methods of adulteration detection, potential toxicities, and safety profile of garlic's derived bio-compounds are discussed.

Automated summary

The medicinal characteristics of garlic's bioactive constituents have attracted scientific attention, and spectroscopic and chemometric techniques are important tools for fraud detection and food chain safety. Further studies are needed to explore the health advantages, potential toxicities, and safety profile of garlic's bioactive compounds.