Biologically valuable substances in garlic (Allium sativum L.) – A review

Abstract

Garlic (Allium sativum L.) is one of the most valuable plants in the world because it contains important substances with protective and healing effects on human health. Its health-promoting effects have been already known in ancient Egypt, China, Greece and also the Romans used it. Many studies have shown that garlic can help from colds, coughs, flu, pulmonary diseases, clean blood vessels, lowers blood pressure and cholesterol and has antibacterial, antiviral, anti-carcinogenic, antimutagenic and antioxidant properties. Garlic contains antioxidant that support the body´s defence mechanism against oxidative damage. The physiological effect of garlic can be affected by sulphur-containing compounds as well as other biologically active compounds such as polyphenols (mainly flavonoids), minerals (Ca, Fe, I, K, Mg, Na, Zn) and vitamins (A, B1, B2, B6, C). The main sulphur compound in garlic is alliin, converted to allicin by the enzyme alliinase, which results in a characteristic garlic aroma and taste.

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

“…The genus Allium is the most representative of the Alliaceae family, with more than 600 species including garlic ( Allium sativum L.) and leek ( Allium ampeloprasum L.) (Putnik et al., 2019). Commonly consumed due to their characteristic flavor, garlic and leek are also known for by their health‐promoting effects (Kovarovič, Bystricka, Vollmannova, Toth, & Brindza, 2019; Putnik et al., 2019).…”

“…Besides their nutritional value and therapeutic properties for food systems, the addition of natural antioxidants may present a safer strategy against lipid oxidation. Several studies have reported the antioxidant capacity and use of garlic and leek as natural antioxidants (Khan, Soumen, Malik, & Shakeel, 2017; Kovarovič et al., 2019; Lee, Yoon, Lee, & Lee, 2019; Mariutti, Nogueira, & Bragagnolo, 2011). However, the effect of leek and the combination of leek and garlic against cholesterol oxidation have not been explored yet.…”

Open‐tubular capillary electrochromatographic application of a sol‐gel matrix with chilli peppers, garlic, or synthetic additives

“…Not so long ago, garlic was reported to be an effective agent providing therapeutic effects having bactericidal, antibiotic and fungicidal properties, and its anticancer activity against various tumour types has been reported [1,2]. A summary of biologically active substances in garlic is as follows: water, fibre, sulfur compounds, adenosine, pectin, fructan, carbohydrates, fatty acids, essential amino acids, nicotinic acid, phospholipids, prostaglandins, lectins, enzymes, vitamins C, E, B 1 , B 2 , B 6 and minerals P, Zn, Se, K, Fe, Mg, Ca and Na [1,3,4]. The most important nonprotein amino acid in garlic is alliin with a content 0.2-2%, which undergoes many chemical reactions during cutting, chewing, crushing, all in conjunction with the pyridoxal phosphate-containing enzyme alliinase, giving other sulfur-containing compounds [3,5].…”

“…A summary of biologically active substances in garlic is as follows: water, fibre, sulfur compounds, adenosine, pectin, fructan, carbohydrates, fatty acids, essential amino acids, nicotinic acid, phospholipids, prostaglandins, lectins, enzymes, vitamins C, E, B 1 , B 2 , B 6 and minerals P, Zn, Se, K, Fe, Mg, Ca and Na [1,3,4]. The most important nonprotein amino acid in garlic is alliin with a content 0.2-2%, which undergoes many chemical reactions during cutting, chewing, crushing, all in conjunction with the pyridoxal phosphate-containing enzyme alliinase, giving other sulfur-containing compounds [3,5]. A broad spectrum of biologically important compounds found in garlic and their positive effects on human health is nicely and widely summarized in numerous publications [1][2][3][4]6].…”

“…The most important nonprotein amino acid in garlic is alliin with a content 0.2-2%, which undergoes many chemical reactions during cutting, chewing, crushing, all in conjunction with the pyridoxal phosphate-containing enzyme alliinase, giving other sulfur-containing compounds [3,5]. A broad spectrum of biologically important compounds found in garlic and their positive effects on human health is nicely and widely summarized in numerous publications [1][2][3][4]6].…”