GARLIC (Allium sativum L.) AS FUNCTIONAL AND MEDICINAL FOOD

Authors : Asma HARB, Banu Yeşim BÜYÜKAKINCI

Pages : 89-101

View : 19 | Download : 8

Publication Date : 2021-10-01

Article Type : Review Paper

Abstract :Garlic insert ignore into journalissuearticles values(Allium sativum L.);, a bulb herbal plant had a history of several thousand years of human consumption and use, starting as a seasoning, traditional treatment and functional food. Nowadays, scientific studies considered this food an excellent health-promoting element. All that is because of the existence of active organosulfur compounds insert ignore into journalissuearticles values(OSCs); in garlic, which are disease-preventing for many common diseases, from cancer, heart and blood vessel disorders, metabolic disturbances, blood pressure to diabetes mellitus through its antioxidant or inflammation treatment. Garlic as well fights several viral infections insert ignore into journalissuearticles values(e.g., coronavirus); and has Fat reducing properties, as proven in several in vitro, in vivo and clinical studies. In this article, the importance of garlic & its active sulfur compounds were investigated, according to previous studies. Also, the health benefits of garlic were discussed as well.
Keywords : Garlic Allium sativum L, sulfur containing compounds, bioactive components, health benefits, anticancer mechanism