Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)

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.

Anti-adipogenic Effect of β-Carboline Alkaloids from Garlic (Allium sativum)

“…Alliinase causes the breakdown of alliin to form various volatile sulfur compounds like diallyl sulfide and diallyl disulfide [18,19]. Other reported compounds in the alliums are saponins and polyphenols, which contribute to the bioactivity of allium plant extracts [18][19][20]. In addition, previous phytochemical studies of garlic revealed the presence of eugenol diglycosides and β-carboline alkaloids with biological activities [20,21].…”

“…A major sulfur-containing compound in garlic is S-allyl-L-cysteine sulfoxide (alliin) [17], which forms complexes with the enzyme alliinase, following crushing, cutting, or grinding of garlic bulbs [3]. Alliinase causes the breakdown of alliin to form various volatile sulfur compounds like diallyl sulfide and diallyl disulfide [18,19]. Other reported compounds in the alliums are saponins and polyphenols, which contribute to the bioactivity of allium plant extracts [18][19][20].…”

A randomized, double‐blind, placebo‐controlled clinical trial, evaluating the garlic supplement effects on some serum biomarkers of oxidative stress, and quality of life in women with rheumatoid arthritis

“…In addition, garlic has antioxidant effects, mainly because of its diverse bioactive compounds, including allicin, diallyl sulphide (DAS), diallyl disulphide (DADS), S‐allylcysteine (SAC), saponins, micronutrients, and more than 20 phenolic compounds 14 . Scientific studies have demonstrated that the mechanism of antioxidative action of garlic might result from an enhancement of antioxidant enzyme activities and the regulation of the Nrf2‐ARE (nuclear factor erythrobia‐2 related factor 2‐ antioxidant response element) pathway 15 . Given the antioxidant effects of garlic, this plant can be considered as an appropriate alternative anti‐arthritis agent.…”

Allicin regulates energy homeostasis through brown adipose tissue

“…Bioactive compounds in food have attracted much attention as a safe and effective molecular library. It has reported that garlic is an excellent natural source of bioactive compounds( 28 ). In this study, we revealed that the beneficial effects of Allicin on energy homeostasis in obese mice.…”