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Bioactive Compounds and Biological Activities of Allium Sativum L. Publisher



Abbasi A1 ; Sanej KD1 ; Moradi S1 ; Bazzaz S1 ; Esmaeili A2 ; Ghafourian K3 ; Sabahi S4 ; Lahouty M5 ; Akrami S6 ; Aslani R7 ; Hosseini H1
Authors
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Authors Affiliations
  1. 1. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  2. 2. Department of Tissue Engineering and Applied Cell Science, School of Advanced Technologies in Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  3. 3. Medical school, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  4. 4. Department of Nutrition, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
  5. 5. Department of Microbiology, Faculty of Medicine, Urmia University of Medical Sciences, Urmia, Iran
  6. 6. Department of Microbiology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
  7. 7. Food Safety and Hygiene Division, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

Source: Reference Series in Phytochemistry Published:2024


Abstract

The therapeutic properties of the dynamically bioactive components found in garlic (Allium sativum L.), including allicin, alliin, S-allylmercaptocysteine, S-trityl-L-cysteine, ajoene, diallyl sulfide, and S-allyl-cysteine, have attracted a lot of scientific interest from researchers working on related pre-clinical and clinical investigations as well as in the industrial sector. A number of issues about the bioactive chemicals in garlic that are affected by processing, as well as their possible toxicities, pharmacokinetics, and safety profile, need to be investigated in order to confirm garlic’s health benefits for humans. In this chapter, the outcomes of recent experimental and clinical reports are reviewed and the profile of bioactive compounds, metabolism pathway, bioavailability, biological/therapeutic effects, food-related applicability, methods of adulteration detection, potential toxicities, and safety profile of garlic’s derived bio-compounds will be discussed. © Springer Nature Switzerland AG 2024.
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