Medicinal and therapeutic properties of garlic, garlic essential oil, and garlic-based snack food: An updated review

Garlic ( ) is an edible tuber belonging to the family Liliaceae. It has been used since ancient times as a spice to enhance the sensory characteristics of food and as a household remedy for the treatment of a variety of ailments. Garlic has been studied for its medicinal and therapeutic effects in t...

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Published inFrontiers in nutrition (Lausanne) Vol. 10; p. 1120377
Main Authors Verma, Tarun, Aggarwal, Ankur, Dey, Priya, Chauhan, Anil Kumar, Rashid, Summya, Chen, Kow-Tong, Sharma, Rohit
Format Journal Article
LanguageEnglish
Published Switzerland Frontiers Media S.A 16.02.2023
Subjects
allicin
antimicrobial
antioxidant
essential oil
garlic
Nutrition
organo-sulfur compounds
antimicrobial
garlic
antioxidant
allicin
essential oil
organo-sulfur compounds
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Summary:Garlic ( ) is an edible tuber belonging to the family Liliaceae. It has been used since ancient times as a spice to enhance the sensory characteristics of food and as a household remedy for the treatment of a variety of ailments. Garlic has been studied for its medicinal and therapeutic effects in the treatment of various human diseases for a long time. Health benefits associated with the consumption of garlic are attributed to the various sulfur compounds present in it such as allicin, ajoene, vinyl-dithiin, and other volatile organosulfur compounds which are all metabolized from alliin. Several researches in the literature have shown evidence that garlic exhibits antioxidant, antiviral, anti-microbial, anti-fungal, antihypertensive, anti-anemic, anti-hyperlipidemic, anticarcinogenic, antiaggregant, and immunomodulatory properties. The present review identifies and discusses the various health benefits associated with the consumption of garlic, its essential oil, and bioactive constituents, along with exploring the various snack-food products developed by incorporating garlic.
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Reviewed by: Abdul Rehman Phull, Shah Abdul Latif University, Pakistan; Arun Chhokar, University of Delhi, India; Akash Gautam, University of Hyderabad, India
Edited by: Monika Thakur, Amity University, India
This article was submitted to Nutrition and Sustainable Diets, a section of the journal Frontiers in Nutrition
ISSN:2296-861X
2296-861X
DOI:10.3389/fnut.2023.1120377