A review on garlic (Allium sativum L.) as a functional food

Abstract

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.