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Bioactive components of garlic and their physiological role in health maintenance: A review

Paper ID Volume ID Publish Year Pages File Format Full-Text
19720 43121 2013 16 PDF Available
Title
Bioactive components of garlic and their physiological role in health maintenance: A review
Abstract

•Garlic in known for its medicinal properties since ancient times.•The present review focuses on the clinical role of bioactive components of garlic.•Chemistry of garlic components and their bioavailability is reviewed.•Preventive role of garlic in various disease conditions is discussed.•Specific properties of garlic (antioxidant, cardioprotective, anticancer, antihypertensive etc) are discussed.

In recent years, natural plant products are gaining popularity in preventing various diseases. Garlic is one of the most extensively researched product for investigating its beneficial effects. Potential health benefits of allium vegetables, in particular garlic (Allium sativum) has its origin in antiquity. It has acquired a reputation as a formidable prophylactic and therapeutic medicinal agent in the folklore of many cultures, over the centuries. The bioactive components of garlic are mainly responsible for the healing properties. The major physiological role of garlic are its antimicrobial, anticancer, antioxidant, immune boosting, antidiabetic, hepatoprotective, antifibrinolytic and antiplatelet aggregatory activity and its potential role in preventing cardiovascular diseases. The acclaimed health benefits of chemical constituents of garlic in treating various disorders have been investigated both in animals as well as in humans. This article reviews the current knowledge regarding the physiological role of garlic in various disease states.

Keywords
Allicin; Organosulfur compounds; Garlic products; Antioxidant properties; Antimicrobial properties; Anticancer properties
First Page Preview
Bioactive components of garlic and their physiological role in health maintenance: A review
Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 3, September 2013, Pages 59–74
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering