Garlic: Much More Than a Common Spice.
Allium sativum L.
bioactivity
garlic
health benefits
organosulfur compounds
phytochemicals
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
26 Oct 2020
26 Oct 2020
Historique:
received:
15
10
2020
revised:
17
10
2020
accepted:
22
10
2020
entrez:
29
10
2020
pubmed:
30
10
2020
medline:
30
10
2020
Statut:
epublish
Résumé
Garlic is a widely consumed and popular spice with a characteristic "aroma" or odour. It contains a broad range of bioactive components such as organosulfur compounds, saponins and polyphenols, but can be also rich in vitamins and minerals. Numerous biological properties are attributed to garlic, from antimicrobial activities to neuro- and renal-protection. In addition, post-harvest treatment, storage and processing, such as fermentation and heat, can have a significant effect on garlic and its bioactive compounds, and subsequently alter its bioactive properties. Future studies are warranted to elucidate the "full" biological potential of garlic including well designed human clinical trials, detailed storage and processing studies as well as sophisticated in vitro cell culture models to better understand the underlying mechanisms of action.
Identifiants
pubmed: 33114554
pii: foods9111544
doi: 10.3390/foods9111544
pmc: PMC7692030
pii:
doi:
Types de publication
Editorial
Langues
eng
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