Analysis of Garlic Effects on Human Health in the World (original) (raw)
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Garlic (Allium sativum): Mankind’s Health Superstar
Interdisciplinary Journal of Contemporary Research, 2019
Medicinal properties of Garlic are well known since long time. Garlic is recommended as nutritive element in treatment of various health problems and prolongation of human life. The present review article on garlic is to explore ancient the Phytomedicinal uses with modern scientific knowledge. Garlic cloves contain a colourless, odorless soluble compound called alliin, water and vascular enzyme allinase. As soon as garlic clove is cut alliin is converted to allicin by the action of enzyme allinase. Pungent garlic smell is due to allicin. Modern scientific studies have revealed the beneficial effects of garlic on cardiovascular system, Alzheimer disease, diabetic, wound healing, neuro/nephroprotection, osteoporosis, stress, ageing, and anti-fungal/bacterial/viral/Protozoans. Though, it is commonly used in food items, yet it is also recommended as pesticide/insecticide/molluscicide. The present review deals with diversified beneficial activity of the garlic in welfare of human beings. Although recent researches on its medicinal properties had explored its therapeutic value in treatment of various ailments, yet a lot of studies are still required to establish the garlic as safe phytomedicine.
A review on garlic (Allium sativum L.) as a functional food
Journal of Pharmacognosy and Phytochemistry, 2017
Garlic (Allium sativum L.) botanically a member of the Lillaceae family and Allium genus, is considered to be rich in medicinal properties. The undamaged bulbs contain allin which will be enzymatically converted to allicin during cutting. Allicin, is the major bioactive compound found in garlic followed by other organosulfur compounds. Preparation of garlic extractions can be done in liquid form and solid form. The composition and bioactivity of the extraction depend on the strain, age, method of preparation and consumption method. When extracted and isolated, the bioactive compounds of garlic show a wide range of beneficial health effects to treat various infectious diseases, non-communicable diseases as well as metabolic and genetic disorders. An overview is provided on the numerous clinical and experimental investigations done on the reduction of LDL cholesterol level, cardiovascular disease, blood glucose levels by garlic derivative compounds. Furthermore, anti-carcinogenic effect, anti-microbial effect and antioxidant property of garlic are also reviewed.
Garlic (Allium sativum L.) - the content of bioactive compounds
Potravinarstvo Slovak Journal of Food Sciences, 2018
Genus Allium belongs to the family Alliaceae, which contains more than 600 species. Garlic (Allium sativum L.) is the most popular food ingredient widely used all over the world. During the last few decades, garlic has received tremendous attention for their wide range of therapeutic properties and great health benefits. Garlic has possessed antibacterial, antifungal, antiparasitic, antiviral, antioxidant, anticholesteremic, anti-cancerous, and vasodilator characteristics. In this work the total polyphenols content, total sulfur content and antioxidant activity was compared and evaluated in four studied varieties of garlic (Mojmír, Lukan, Záhorský and Makoi). The analyzed samples of garlic were collected at the stage of full maturity in the area Bardejov. The total polyphenols content was measured using the spectrophotometric method of Folin-Ciocalteu agents. The total polyphenols content in studied varieties of garlic were determined in the range 612.23 mg.kg-1 (Mojmír) to 566.01 m...
Medicinal Values of Garlic ( Allium sativum L. ) in Non-Communicable Diseases: A Review
Medicinal Chemistry, 2021
Introduction: These days many people are suffering from many non-communicable diseases like hypertension, diabetes, ethanol induced liver injury and several types of cancers. There is no absolute cure and effective modern medicine for the above mentioned non-communicable diseases. Garlic is one of the most commonly used bulb crop used in different parts of the world as a spice, traditional medicine and food additive. This plant is a species in the onion genus, Allium, and many studies proved that this plant could be used in the treatment of many non-communicable diseases and is safe for human use. Materials and methods: Several research papers related to the medicinal values of garlic from different journals were used in order to compile this review. Search for these literatures was conducted in different electronic databases (Science Direct, MEDLINE, Research gate, Web of Science and Google Scholar) with inclusion criteria of full length published articles or experimental studies and with exclusion criteria of data from non-open access journals or partially accessed articles. Conclusion and recommendations: Now days so many non-communicable diseases like hypertension, diabetes, alcohol induced liver injury and cancers are being major human problems in human life. As a widely cultivated crop Garlic has so many benefits towards these diseases and could be used as an alternative treatment for these diseases.
The content of bioactive compounds and antioxidant activity of garlic (Allium sativum L.)
Potravinarstvo Slovak Journal of Food Sciences
Garlic (Allium sativum L.) is one of the most commonly grown vegetables and thanks to its sensory properties, it has an important place in numerous world cuisines. Garlic is also known for its health-promoting properties, which are attributed to its chemical composition. The health benefits of garlic depending on the content of biologically active compounds, which vary between cultivars and geographical areas. Seven cultivars of garlic, namely Sukoradsky, Zahorsky, Germidour, Mojmir, Karel IV., Arkus, Makoi, were analyzed in this study. This study aimed to determine the total polyphenol content, total flavonoid content, and antioxidant activity of garlic. Studied characteristics were analyzed by the UV-VIS spectrometry method. Total polyphenol content ranged from 430.26 to 640.04 mg GAE.kg-1 FW. Total flavonoid content ranged from 10.29 to 60.49 mg CE.kg-1 FW. Antioxidant activity measured by ABTS assay ranged from 1.098 to 1.955 mmol TE.kg-1 FW. Antioxidant activity measured by FRA...
Garlic has a tremendous pharmacological effects due to its biological active constituent (Allicin and its derivatives) organosulfur compounds. Studies carried out on the chemical composition of the plant show that the most important constituents of this plant are organosulfur compounds such as allicin, diallyl disulphide, S-allylcysteine, and diallyl trisulfide which contribute a vital role in its nutraceutical applications. Garlic is one of the most important bulb vegetables, which is used as spice and flavoring agent for foods Garlic adds to taste of foods as well as it helps to make them digestible. Garlic contains different useful minerals, vitamins and many other substances used for health of human beings. It is rich in sugar, protein, fat, calcium, potassium, phosphorous, sulfur, iodine fiber and silicon in addition to vitamins. It possesses high nutritive value. Furthermore, garlic has pharmaceutical effects and used to cure a vast conditions including blood pressure and cholesterol, cancer, hepatoprotective, antihelmentics, antiinflammatory, antioxidant, antifungal and wound healing, asthma, arthritis, sciatica, lumbago, backache, bronchitis, chronic fever, tuberculosis, rhinitis, malaria, obstinate skin disease including leprosy, leucoderma, discolouration of the skin and itches, indigestion, colic pain, enlargement of spleen, piles, fistula, fracture of bone, gout, urinary diseases, diabetes, kidney stone, anemia, jaundice, epilepsy, cataract and night blindness.
Garlic: A Phytochemical Enriched Food
Acta Scientifci Nutritional Health
Garlic (Allium sativum L.) belongs to Liliaceae family. In ancient times, Aristotle, Pliny and Hippocrates incorporated a multiple and massive use of garlic (Allium sativum L.) in order to cure innumerable diseases. Garlic (Allium sativum L.) is one of the oldest cultured plant with various medicinal properties. Garlic (Allium sativum L.) contains 33 sulphur constituents, some other compounds and also a wide diversity of minerals i.e. Copper, Calcium, Magnesium, Selenium, Zinc, Germanium, Vitamin B1, A and C, Water and Fiber etc. Also, it involves 17 amino acids i.e. lysine, histidine, aspartic corrosive tryptophan, isoleucine, arginine, threonine, glutamine, proline, cysteine, alanine, valine, swine, methionine, glycine, leucine and phenylalanine. Garlic (Allium sativum L.) has a potential to cure tumors, cardiovascular or coronary disorders and many other viral and bacterial illnesses. Garlic is considered as the best antihypertensive. In many countries, progressions in AIDS\ HIV fatalities have resulted. Curative treatment in executioner cells action by the usage of garlic (Allium sativum L.). A scientific study protocol yields 100% positive outcomes by the utilization of garlic (Allium sativum L.) in regular diet. Garlic (Allium sativum L.) belongs to Liliaceae family is a cultured food intensely respected all via the world. At the start from 22. Sumioka Isao., et al. "Lipid-lowering effect of monascus garlic fermented extract (MGFE) in hyperlipidemic subjects". Hiro
Journal of Medicinal Plants Studies, 2020
Garlic, (Allium sativum) Linn. is a member of the family Liliaceae. It is known as Seer (Persian) and Saum (Arabic) in unani medicine, similarly in Sanskrit, garlic is commonly known as lahsuna or rasona. Garlic plays important role in daily diet and also helps in maintaining good health that’s why it is widely used as diet and medicine. The effects of garlic (Seer) have been largely attributed as Muhallil, Mulattif, Jali Musakhkhin, Mufatteh urooq, Mudirr-eBaul (Diuretic), Muqatte-Akhlate ghaleeza, Muraqqiqe dam, antihyperlipidemic, antiphypertensive, antibacterial, antifungal, antidiabetic, anticarcinogenic, hepatoprotective activities. Garlic has many health benefits and has been traditionally used worldwide. The wealth of scientific literature supports the significant effects in Hummiyat kuhna (Intermittent fevers), Nazla muzmin (chronic catarrhs), Shaheeqa (whooping coughs), Sara’a (epilepsy), Dama (asthma), Deafness, Retention of urine, Zaheer (amoebic dysentery), Haiza (chole...
Nutrition Research Reviews, 2011
The present article reviews the historical and popular uses of garlic, its antioxidant, haematological, antimicrobial, hepatoprotective and antineoplastic properties and its potential toxicity (from sulfoxide). Garlic has been suggested to affect several cardiovascular risk factors. It has also been shown that garlic and its organic allyl sulfur components are effective inhibitors of the cancer process. Since garlic and its constituents can suppress carcinogen formation, bioactivation and tumour proliferation, it is imperative that biomarkers be established to identify which individuals might benefit most. Garlic powder, aged garlic and garlic oil have demonstrated antiplatelet and anticoagulant effects by interfering with cyclo-oxygenase-mediated thromboxane synthesis. Garlic has also been found to have synergistic effects against Helicobacter pylori with a proton pump inhibitor. The active compound allicin may affect atherosclerosis not only by acting as an antioxidant, but also b...