Allicin and health: A comprehensive review

Salehi, Bahare; Zucca, Paolo; Orhan, İlkay Erdoğan; Azzini, Elena; Adetunji, Charles Oluwaseun; Mohammed, Soheb Anwar; Banerjee, Sanjay K.; Sharopov, Farukh; Rigano, Daniela; Sharifi‐Rad, Javad; Armstrong, Lorene; Martorell, Miquel; Sureda, Antoni; Martins, Natália; Selamoğlu, Zeliha; Ahmad, Zaheer

doi:10.1016/j.tifs.2019.03.003

Cited by 164 publications

(140 citation statements)

References 114 publications

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“…The biological activities of allicin found in Allium species, which are associated to the antioxidant and immunomodulatory effects of this compound, were summarized in a recent review (Salehi et al., 2019). Allicin presented a great antiradical action mechanism, which was demonstrated by DPPH assay.…”

Section: Resultsmentioning

confidence: 99%

The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling

Guizellini

Torres

Freitas

et al. 2020

Journal of Food Science

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This study determined the total phenolic content and antioxidant capacity of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.), as well as evaluated their anticholesterol oxidation potential in fish burgers. The total phenolic contents were 1.1 ± 0.1 mg GAE/g FW to garlic and 1.3 ± 0.4 mg GAE/g FW for leek. Leek extract showed antioxidant activity index (1.3 ± 0.01) in DPPH and β‐carotene/linoleic acid assay (66.5 ± 1.6%); however, in ORAC assay, no statistic differences were observed (P > 0.05). Besides that, bioactive compounds of garlic and leek extracts were identified by ultra‐high performance liquid chromatography‐electrospray by ionization‐mass spectrometry (UHPLC‐ESI‐MS). Fish burgers were prepared using different concentrations of leek and garlic and stored at −18 °C for 90 days. Thus, at days 0, 30, 60, and 90, the samples were grilled and analyzed as to their cholesterol and cholesterol oxidation products contents. Storage and grilling led to an increase in cholesterol oxidation products; however, addition of garlic and leek minimized cholesterol oxidation products formation. After 90 days, samples containing 3% leek + 0.5% garlic ware the most effective in inhibiting the cholesterol oxides formation during storage and showed the lowest increase in cholesterol oxidation products content (21.16%). Thus, the findings of this research indicate the potential application of garlic and leek as natural inhibitors of cholesterol oxidation in food. Practical Application Garlic and leek have a set of bioactive compounds with a wide antioxidant capacity when used in meat foods such as fish burgers. Garlic and leek used as natural antioxidants perform well in the shelf life of fish burgers and can be substitutes for synthetic antioxidants in this type of product. The presence of both vegetables reduced the formation of prejudicial products to human health generated during the shelf life of the food.

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Section: Resultsmentioning

confidence: 99%

The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling

Guizellini

Torres

Freitas

et al. 2020

Journal of Food Science

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Section: Introductionmentioning

confidence: 99%

“…The medicinal properties of plants are mostly ascribed to secondary phytochemical metabolites [10]. Secondary metabolites, also known as natural products, refer to small-molecule organic compounds that are not directly involved in growth and development, but play an adaptive role in aiding the survival of the organism [11][12][13][14][15]. Secondary metabolites are categorized into a number of compound classes, including terpenoids, alkaloids and phenylpropanoids and allied phenolic compounds, depending on their biosynthetic origins [11], or are broadly classified as nitrogen-containing or non-nitrogen-containing metabolites [10] ( Figure 2).…”

Section: Introductionmentioning

confidence: 99%

Impact of Natural Compounds on Neurodegenerative Disorders: From Preclinical to Pharmacotherapeutics

Sharifi‐Rad

Lankatillake

Dias

et al. 2020

JCM

Self Cite

172

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Among the major neurodegenerative disorders (NDDs), Alzheimer’s disease (AD) and Parkinson’s disease (PD), are a huge socioeconomic burden. Over many centuries, people have sought a cure for NDDs from the natural herbals. Many medicinal plants and their secondary metabolites are reported with the ability to alleviate the symptoms of NDDs. The major mechanisms identified, through which phytochemicals exert their neuroprotective effects and potential maintenance of neurological health in ageing, include antioxidant, anti-inflammatory, antithrombotic, antiapoptotic, acetylcholinesterase and monoamine oxidase inhibition and neurotrophic activities. This article reviews the mechanisms of action of some of the major herbal products with potential in the treatment of NDDs according to their molecular targets, as well as their regional sources (Asia, America and Africa). A number of studies demonstrated the beneficial properties of plant extracts or their bioactive compounds against NDDs. Herbal products may potentially offer new treatment options for patients with NDDs, which is a cheaper and culturally suitable alternative to conventional therapies for millions of people in the world with age-related NDDs.

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“…Table 2 indicates the consequences of garlic application on the growth of different bacteria. Microbial inhibition with garlic usage is correlated with the presence of allicin in garlic bulb (Salehi et al, 2019). Though more studies are required to elucidate the mechanism by which allicin inhibits microbial growth, some inding have reported that allicin can alter physiological processes in bacteria.…”

Section: Ef Icacy Of Garlic As An Anti-bacterial Agentmentioning

confidence: 99%

“…This organosulfur compound can prevent initiation of precursor enzyme, acetyl-CoA synthetases. These physiological changes weaken bacterial immune mechanism, accelerate the process of apoptosis and ultimately disrupt bacteria cell (Salehi et al, 2019).…”

Section: Ef Icacy Of Garlic As An Anti-bacterial Agentmentioning

confidence: 99%

Assessment of potential use of garlic (Allium sativum) against growth of microbes

Sharma

2019

ijrps

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Garlic (Allium sativum) is cultivated worldwide for its medicinal and nutritional value. Garlic is an effective antibacterial, antifungal, antiprotozoal and antiviral agent. Garlic contains organosulfur compounds which impart antimicrobial property. Garlic is known to be highly effective in reducing growth of bacteria. Garlic bulb contains organosulfur compound, allicin, which is responsible for the efficacy of garlic against the growth of microbes. This compound can hinder the formation of bacterial acetyl-CoA, a precursor required for metabolic activities in bacteria. The present review indicates that garlic shows considerable inhibitory effect on microbial growth. Thus garlic can be used as a sustainable alternative to treat diseases and provide a solution to minimize our dependence on chemical-based drugs in future.

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Allicin and health: A comprehensive review

Cited by 164 publications

References 114 publications

The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling

The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling

Impact of Natural Compounds on Neurodegenerative Disorders: From Preclinical to Pharmacotherapeutics

Assessment of potential use of garlic (Allium sativum) against growth of microbes

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