Immunomodulation and Anti-Inflammatory Effects of Garlic Compounds

Abstract

The benefits of garlic to health have been proclaimed for centuries; however, only recently have Allium sativum and its derivatives been proposed as promising candidates for maintaining the homeostasis of the immune system. The complex biochemistry of garlic makes it possible for variations in processing to yield different preparations with differences in final composition and compound proportion. In this review, we assess the most recent experimental results, which indicate that garlic appears to enhance the functioning of the immune system by stimulating certain cell types, such as macrophages, lymphocytes, natural killer (NK) cells, dendritic cells, and eosinophils, by mechanisms including modulation of cytokine secretion, immunoglobulin production, phagocytosis, and macrophage activation. Finally, because immune dysfunction plays an important role in the development and progress of several diseases, we critically examined immunoregulation by garlic extracts and compounds isolated, which can contribute to the treatment and prevention of pathologies such as obesity, metabolic syndrome, cardiovascular disorders, gastric ulcer, and even cancer. We concluded that A. sativum modulates cytokine secretion and that such modulation may provide a mechanism of action for many of their therapeutic effects.

Alliin alters gut microbiota and gene expression of colonic epithelial tissues

“…Garlic simultaneously has a pungent smell and a spicy taste because of its organosulfur compounds (OSCs). The OSCs in garlic have been extensively investigated for their therapeutic applications (Arreola et al, ; Foroutanrad, Hazrati, & Khademvatan, ; Guan, Zhao, Xie, & Zeng, ; Karagodin, Sobenin, & Orekhov, ; Puccinelli & Stan, ). Alliin (S‐allyl‐L‐cysteine sulfoxide) is one of the major sulfur‐containing compounds in garlic (Hirsch et al, ).…”

Essential oils from two Allium species exert effects on cell proliferation and neuroblast differentiation in the mouse dentate gyrus by modulating brain-derived neurotrophic factor and acetylcholinesterase

“…Vegetables of the genus Allium , such as garlic, onions, green onions, and chives, have been used as food additives in China and Egypt, and are now being studied for the prevention of infection [10–12] and cancer [13, 14]. The characteristic odor of garlic and chives arises from allicin (allyl 2-propene thiosulfinate or diallyl thiosulfinate) and other oil-soluble sulfur components, such as diallyl disulfide (DADS), diallyl trisulfide (DATS), and diallyl sulfide (DAS) [15–18].…”

Garlic oil polysulfides: H2S- and O2-independent prooxidants in buffer and antioxidants in cells

“…The wisdom of the Ancients has largely been borne out by current research, and in research animals, if not always in humans, there is accumulating evidence that garlic and organosulfur compounds have a myriad of beneficial effects. These have been summarized in a number of recent reviews (1,3,4,7,18,38,48,52,61,64,66).…”