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Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.).
Foods. 2019 Jul 05; 8(7)F

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.

Authors+Show Affiliations

Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. renyougan@sjtu.edu.cn. Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China. renyougan@sjtu.edu.cn.Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.DST/NRF Centre of Excellence for Biomedical Tuberculosis Research, US/SAMRC Centre for Tuberculosis Research, Division of Molecular Biology and Human Genetics, Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Stellenbosch University, Cape Town 8000, South Africa.Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China. lihuabin@mail.sysu.edu.cn.

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

31284512

Citation

Shang, Ao, et al. "Bioactive Compounds and Biological Functions of Garlic (Allium Sativum L.)." Foods (Basel, Switzerland), vol. 8, no. 7, 2019.
Shang A, Cao SY, Xu XY, et al. Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.). Foods. 2019;8(7).
Shang, A., Cao, S. Y., Xu, X. Y., Gan, R. Y., Tang, G. Y., Corke, H., Mavumengwana, V., & Li, H. B. (2019). Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.). Foods (Basel, Switzerland), 8(7). https://doi.org/10.3390/foods8070246
Shang A, et al. Bioactive Compounds and Biological Functions of Garlic (Allium Sativum L.). Foods. 2019 Jul 5;8(7) PubMed PMID: 31284512.
* Article titles in AMA citation format should be in sentence-case
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, Y1 - 2019/07/05/ PY - 2019/05/27/received PY - 2019/06/27/revised PY - 2019/07/04/accepted PY - 2019/7/10/entrez PY - 2019/7/10/pubmed PY - 2019/7/10/medline KW - anticancer KW - antimicrobial KW - antioxidant KW - cardiovascular protection KW - garlic KW - health benefits KW - organic sulfides KW - phytochemicals JF - Foods (Basel, Switzerland) JO - Foods VL - 8 IS - 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. SN - 2304-8158 UR - https://www.unboundmedicine.com/medline/citation/31284512/Bioactive_Compounds_and_Biological_Functions_of_Garlic__Allium_sativum_L___ L2 - https://www.mdpi.com/resolver?pii=foods8070246 DB - PRIME DP - Unbound Medicine ER -
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