Bioactive compounds and biological functions of garlic (allium sativum L.)

Ao Shang; Shi Yu Cao; Xiao Yu Xu; Ren You Gan; Guo Yi Tang; Harold Corke; Vuyo Mavumengwana; Hua Bin Li

doi:10.3390/foods8070246

Bioactive compounds and biological functions of garlic (allium sativum L.)

Ao Shang, Shi Yu Cao, Xiao Yu Xu, Ren You Gan^*, Guo Yi Tang, Harold Corke, Vuyo Mavumengwana, Hua Bin Li

^*Corresponding author for this work

Research output: Contribution to journal › Review article › peer-review

428 Scopus citations

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.

Original language	English
Article number	246
Journal	Foods
Volume	8
Issue number	7
DOIs	https://doi.org/10.3390/foods8070246
State	Published - Jul 2019
Externally published	Yes

Keywords

Anticancer
Antimicrobial
Antioxidant
Cardiovascular protection
Garlic
Health benefits
Organic sulfides
Phytochemicals

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.3390/foods8070246

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title = "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.",

keywords = "Anticancer, Antimicrobial, Antioxidant, Cardiovascular protection, Garlic, Health benefits, Organic sulfides, Phytochemicals",

author = "Ao Shang and Cao, {Shi Yu} and Xu, {Xiao Yu} and Gan, {Ren You} and Tang, {Guo Yi} and Harold Corke and Vuyo Mavumengwana and Li, {Hua Bin}",

note = "Publisher Copyright: {\textcopyright} 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).",

year = "2019",

month = jul,

doi = "10.3390/foods8070246",

language = "英语",

volume = "8",

journal = "Foods",

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TY - JOUR

T1 - Bioactive compounds and biological functions of garlic (allium sativum L.)

AU - Shang, Ao

AU - Cao, Shi Yu

AU - Xu, Xiao Yu

AU - Gan, Ren You

AU - Tang, Guo Yi

AU - Corke, Harold

AU - Mavumengwana, Vuyo

AU - Li, Hua Bin

N1 - Publisher Copyright: © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

PY - 2019/7

Y1 - 2019/7

N2 - 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.

AB - 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.

KW - Anticancer

KW - Antimicrobial

KW - Antioxidant

KW - Cardiovascular protection

KW - Garlic

KW - Health benefits

KW - Organic sulfides

KW - Phytochemicals

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U2 - 10.3390/foods8070246

DO - 10.3390/foods8070246

M3 - 文献综述

AN - SCOPUS:85069218155

SN - 2304-8158

VL - 8

JO - Foods

JF - Foods

IS - 7

M1 - 246

ER -

Bioactive compounds and biological functions of garlic (allium sativum L.)

Abstract

Keywords

UN SDGs

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