Bioavailability, Health Benefits, and Delivery Systems of Allicin: A Review

Garlic has been used worldwide as a spice due to its pungent taste and flavor-enhancing properties. As a main biologically active component of the freshly crushed garlic extracts, allicin (diallyl thiosulfinate) is converted from alliin by alliinase upon damaging the garlic clove, which has been rep...

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Published inJournal of agricultural and food chemistry Vol. 71; no. 49; pp. 19207 - 19220
Main Authors Deng, Yupei, Ho, Chi-Tang, Lan, Yaqi, Xiao, Jie, Lu, Muwen
Format Journal Article
LanguageEnglish
Published United States American Chemical Society 13.12.2023
Subjects
allicin
metabolism
health benefits
bioavailability
mechanisms
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Abstract Garlic has been used worldwide as a spice due to its pungent taste and flavor-enhancing properties. As a main biologically active component of the freshly crushed garlic extracts, allicin (diallyl thiosulfinate) is converted from alliin by alliinase upon damaging the garlic clove, which has been reported to have many potent beneficial biological functions. In this work, allicin formation, stability, bioavailability, and metabolism process are examined and summarized. The biological functions of allicin and potential underlying mechanisms are reviewed and discussed, including antioxidation, anti-inflammation, antidiabetic, cardioprotective, antineurodegenerative, antitumor, and antiobesity effects. Novel delivery systems of allicin with enhanced stability, encapsulation efficiency, and bioavailability are also evaluated, such as nanoparticles, gels, liposomes, and micelles. This study could provide a comprehensive understanding of the physiochemical properties and health benefits of allicin, with great potential for further applications in the food and nutraceutical industries.
AbstractList Garlic has been used worldwide as a spice due to its pungent taste and flavor-enhancing properties. As a main biologically active component of the freshly crushed garlic extracts, allicin (diallyl thiosulfinate) is converted from alliin by alliinase upon damaging the garlic clove, which has been reported to have many potent beneficial biological functions. In this work, allicin formation, stability, bioavailability, and metabolism process are examined and summarized. The biological functions of allicin and potential underlying mechanisms are reviewed and discussed, including antioxidation, anti-inflammation, antidiabetic, cardioprotective, antineurodegenerative, antitumor, and antiobesity effects. Novel delivery systems of allicin with enhanced stability, encapsulation efficiency, and bioavailability are also evaluated, such as nanoparticles, gels, liposomes, and micelles. This study could provide a comprehensive understanding of the physiochemical properties and health benefits of allicin, with great potential for further applications in the food and nutraceutical industries.
Author Xiao, Jie
Lu, Muwen
Ho, Chi-Tang
Deng, Yupei
Lan, Yaqi
AuthorAffiliation Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science
Department of Food Science
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Issue 49
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metabolism
health benefits
bioavailability
mechanisms
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Snippet Garlic has been used worldwide as a spice due to its pungent taste and flavor-enhancing properties. As a main biologically active component of the freshly...
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Title Bioavailability, Health Benefits, and Delivery Systems of Allicin: A Review
URI http://dx.doi.org/10.1021/acs.jafc.3c05602
https://www.ncbi.nlm.nih.gov/pubmed/37943254
https://search.proquest.com/docview/2888034945
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