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Bioactive Compounds and Biological Activities of Allium sativum L.

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Bioactive Compounds in the Storage Organs of Plants

Part of the book series: Reference Series in Phytochemistry ((RSP))

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Abstract

The therapeutic properties of the dynamically bioactive components found in garlic (Allium sativum L.), including allicin, alliin, S-allylmercaptocysteine, S-trityl-L-cysteine, ajoene, diallyl sulfide, and S-allyl-cysteine, have attracted a lot of scientific interest from researchers working on related pre-clinical and clinical investigations as well as in the industrial sector. A number of issues about the bioactive chemicals in garlic that are affected by processing, as well as their possible toxicities, pharmacokinetics, and safety profile, need to be investigated in order to confirm garlic’s health benefits for humans. In this chapter, the outcomes of recent experimental and clinical reports are reviewed and the profile of bioactive compounds, metabolism pathway, bioavailability, biological/therapeutic effects, food-related applicability, methods of adulteration detection, potential toxicities, and safety profile of garlic’s derived bio-compounds will be discussed.

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Authors and Affiliations

  1. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Amin Abbasi, Kimia Dehghan Sanej, Samaneh Moradi, Sara Bazzaz & Hedayat Hosseini

  2. Department of Tissue Engineering and Applied Cell Science, School of Advanced Technologies in Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Ali Esmaeili

  3. Medical school, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Kiana Ghafourian

  4. Department of Nutrition, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran

    Sahar Sabahi

  5. Department of Microbiology, Faculty of Medicine, Urmia University of Medical Sciences, Urmia, Iran

    Masoud Lahouty

  6. Department of Microbiology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran

    Sousan Akrami

  7. Food Safety and Hygiene Division, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

    Ramin Aslani

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  1. Amin Abbasi
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  11. Hedayat Hosseini
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  1. Department of Botany, Karnatak University, Dharwad, Karnataka, India

    Hosakatte Niranjana Murthy

  2. Research Center for the Development of Advanced Horticultural Technology, Chungbuk National University, Cheongju, Korea (Republic of)

    Kee Yoeup Paek

  3. Dept of Horticultural Science, Chungbuk National University, Cheongju, Korea (Republic of)

    So-Young Park

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Abbasi, A. et al. (2023). Bioactive Compounds and Biological Activities of Allium sativum L.. In: Murthy, H.N., Paek, K.Y., Park, SY. (eds) Bioactive Compounds in the Storage Organs of Plants. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-031-29006-0_11-1

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  • DOI: https://doi.org/10.1007/978-3-031-29006-0_11-1

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  • Print ISBN: 978-3-031-29006-0

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