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Frumuzachi O, Babotă M, Tanase C, Mocan A. A systematic review of randomized controlled trials on the health effects of chocolate enriched/fortified/supplemented with functional components. Food Funct 2024. [PMID: 38864465 DOI: 10.1039/d4fo01574f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/13/2024]
Abstract
The most significant contributor to global mortality are cardiovascular diseases. Dietary factors significantly impact the risk, advancement, and treatment of cardiometabolic conditions. Chocolate, known for its adaptability and capacity to stimulate pleasure centers, emerges as a promising vehicle for integrating different bioactive elements. This systematic review analyzed 10 randomized controlled trials investigating the health effects of consuming enriched, fortified, or supplemented chocolate. These trials varied in chocolate intake amounts (ranging from 5 to 101 g day-1), incorporated bioactive components (co-crystalized astaxanthin, lycopene, wood-based phytosterol-phytostanol mixture, canola sterol esters, etc.), and duration (from 2 weeks to 1 year). Some enriched chocolates were found to reduce total and LDL cholesterol and influence markers of oxidative damage, inflammation, immune function, and skin parameters. However, certain trials showed a minimal impact on health outcomes. Therefore, while enriched chocolate holds promise as a carrier for beneficial bioactive compounds, rigorous scientific inquiry and methodological rigor are crucial to fully substantiate these claims. Comprehensive evaluations covering cardiovascular health, metabolic function, immune response, and other aspects are needed to understand its potential benefits and limitations. Advancing robust research initiatives could help realize the full potential of enriched chocolate in promoting human health and well-being.
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Affiliation(s)
- Oleg Frumuzachi
- Department of Pharmaceutical Botany, "Iuliu Haţieganu" University of Medicine and Pharmacy, Cluj-Napoca, Romania
| | - Mihai Babotă
- Department of Pharmaceutical Botany, Faculty of Pharmacy, "George Emil Palade" University of Medicine, Pharmacy, Sciences and Technology of Târgu Mures, Târgu Mures, Romania.
| | - Corneliu Tanase
- Department of Pharmaceutical Botany, Faculty of Pharmacy, "George Emil Palade" University of Medicine, Pharmacy, Sciences and Technology of Târgu Mures, Târgu Mures, Romania.
- Research Center of Medicinal and Aromatic Plants, "George Emil Palade" University of Medicine, Pharmacy, Sciences and Technology of Târgu Mures, Târgu Mures, Romania
| | - Andrei Mocan
- Research Center of Medicinal and Aromatic Plants, "George Emil Palade" University of Medicine, Pharmacy, Sciences and Technology of Târgu Mures, Târgu Mures, Romania
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Chaurasia PK, Bharati SL, Singh S. Garlic against Heart-related Ailments: Chemistry, Pharmacology, and Future Perspective. Mini Rev Med Chem 2024; 24:521-530. [PMID: 37605421 DOI: 10.2174/1389557523666230821102512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 06/15/2023] [Accepted: 07/07/2023] [Indexed: 08/23/2023]
Abstract
BACKGROUND Allium sativum L. (Garlic) is a well-recognized plant of great nutraceutical value with pharmacological evidences. It is full of dietary as well as pharmaceutical properties and has been used in traditional medications for a long time. It is known for good antioxidant, antifungal, antibacterial, anti-diabetic, anti-inflammatory, anticancer, and antiviral effects, along with other therapeutic roles in cardiovascular diseases, anti-atherosclerotic, antihypertensive, anti-thrombotic, blood pressure, bone and skin related problems etc. Objective: Considering the potential of garlic in the treatment of cardiovascular/heart-related diseases, the main objective of this study was to prepare a subject-centric mini-review focusing on its chemistry and pharmacology in heart-related issues. METHODS In order to prepare this mini-review article, an extensive online literature search was performed to find out the most recent studies related to this topic. These studies were briefly reviewed, assessed, and discussed to explore the possible capability of garlic for the cure of cardiovascular problems. RESULT Several experiments on mice models, rat models as well as on humans show the effective role of various forms of garlic in cardiovascular or heart-related ailments. After reviewing the available publications on garlic in heart-related issues, authors found that garlic and its sulfur (S)-based organic constituents may have advantageous applications in the treatment of cardiovascular diseases.
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Affiliation(s)
- Pankaj Kumar Chaurasia
- P.G. Department of Chemistry, Chemical, Biological and Environmental Laboratory, L.S. College, B.R. Ambedkar Bihar University, Muzaffarpur, Bihar, 842001, India
| | - Shashi Lata Bharati
- Department of Chemistry, North Eastern Regional Institute of Science and Technology, Nirjuli, Itanagar, Arunachal Pradesh, 791109, India
| | - Sunita Singh
- Department of Chemistry, Navyug Kanya Mahavidyalaya, University of Lucknow, Lucknow, Uttar Pradesh 226004, India
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Gavilán J, Mardones C, Oyarce G, Triviño S, Espinoza-Rubilar N, Ramírez-Molina O, Pérez C, Becerra J, Varas P, Duran-Arcos R, Muñoz-Montesino C, Moraga-Cid G, Yévenes GE, Fuentealba J. Elephant Black Garlic's Beneficial Properties for Hippocampal Neuronal Network, Chemical Characterization and Biological Evaluation. Foods 2023; 12:3968. [PMID: 37959086 PMCID: PMC10650549 DOI: 10.3390/foods12213968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 10/11/2023] [Accepted: 10/13/2023] [Indexed: 11/15/2023] Open
Abstract
Garlic has been used for decades as an important food and additionally for its beneficial properties in terms of nutrition and ancestral therapeutics. In this work, we compare the properties of fresh (WG) and aged (BG) extract obtained from elephant garlic, harvested on Chiloe Island, Chile. BG was prepared from WG with a 20-day aging process under controlled temperature and humidity conditions. We observed that in BG, compounds such as diallyl disulfide decrease, and compounds of interest such as 5-hydroxymethylfurfural (69%), diallyl sulfide (17%), 3H-1,2-Dithiole (22%) and 4-Methyl-1,2,3-trithiolane (16%) were shown to be increased. Using 2,2-diphenyl-1-picrylhydrazyl (DPPH, BG: 51 ± 5.7%, WG: 12 ± 2.6%) and 2,20-azino-bis-(3-ethylbenzothiazoline-6 sulfonate) diammonium salt (ABTS, BG: 69.4 ± 2.3%, WG: 21 ± 3.9%) assays, we observed that BG possesses significantly higher antioxidant activity than WG and increased cell viability in hippocampal slices (41 ± 9%). The effects of WG and BG were shown to improve the neuronal function through an increased in intracellular calcium transients (189 ± 4%). In parallel, BG induced an increase in synaptic vesicle protein 2 (SV-2; 75 ± 12%) and brain-derived neurotrophic factor (BDNF; 32 ± 12%) levels. Thus, our study provides the initial scientific bases to foster the use of BG from Chiloe Island as a functional food containing a mixture of bioactive compounds that may contribute to brain health and well-being.
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Affiliation(s)
- Javiera Gavilán
- Departmento de Fisiologia, Facultad de Ciencias Biologicas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (J.G.); (N.E.-R.); (O.R.-M.); (R.D.-A.); (C.M.-M.); (G.M.-C.)
| | - Claudia Mardones
- Facultad de Farmacia, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile;
| | - Gabriela Oyarce
- Laboratorio de Quimica de Productos Naturales, Facultas de Ciencias Naturales y Oceanograficas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (G.O.); (S.T.); (C.P.); (J.B.)
| | - Sergio Triviño
- Laboratorio de Quimica de Productos Naturales, Facultas de Ciencias Naturales y Oceanograficas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (G.O.); (S.T.); (C.P.); (J.B.)
| | - Nicole Espinoza-Rubilar
- Departmento de Fisiologia, Facultad de Ciencias Biologicas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (J.G.); (N.E.-R.); (O.R.-M.); (R.D.-A.); (C.M.-M.); (G.M.-C.)
| | - Oscar Ramírez-Molina
- Departmento de Fisiologia, Facultad de Ciencias Biologicas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (J.G.); (N.E.-R.); (O.R.-M.); (R.D.-A.); (C.M.-M.); (G.M.-C.)
| | - Claudia Pérez
- Laboratorio de Quimica de Productos Naturales, Facultas de Ciencias Naturales y Oceanograficas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (G.O.); (S.T.); (C.P.); (J.B.)
| | - José Becerra
- Laboratorio de Quimica de Productos Naturales, Facultas de Ciencias Naturales y Oceanograficas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (G.O.); (S.T.); (C.P.); (J.B.)
| | | | - Robinson Duran-Arcos
- Departmento de Fisiologia, Facultad de Ciencias Biologicas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (J.G.); (N.E.-R.); (O.R.-M.); (R.D.-A.); (C.M.-M.); (G.M.-C.)
| | - Carola Muñoz-Montesino
- Departmento de Fisiologia, Facultad de Ciencias Biologicas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (J.G.); (N.E.-R.); (O.R.-M.); (R.D.-A.); (C.M.-M.); (G.M.-C.)
| | - Gustavo Moraga-Cid
- Departmento de Fisiologia, Facultad de Ciencias Biologicas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (J.G.); (N.E.-R.); (O.R.-M.); (R.D.-A.); (C.M.-M.); (G.M.-C.)
| | - Gonzalo E. Yévenes
- MinusPain, Facultad de Ciencias Biológicas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile
| | - Jorge Fuentealba
- Departmento de Fisiologia, Facultad de Ciencias Biologicas, Universidad de Concepcion, Concepción P.O. Box 160-C, Chile; (J.G.); (N.E.-R.); (O.R.-M.); (R.D.-A.); (C.M.-M.); (G.M.-C.)
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Serrano JCE, Castro-Boqué E, García-Carrasco A, Morán-Valero MI, González-Hedström D, Bermúdez-López M, Valdivielso JM, Espinel AE, Portero-Otín M. Antihypertensive Effects of an Optimized Aged Garlic Extract in Subjects with Grade I Hypertension and Antihypertensive Drug Therapy: A Randomized, Triple-Blind Controlled Trial. Nutrients 2023; 15:3691. [PMID: 37686723 PMCID: PMC10490347 DOI: 10.3390/nu15173691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 07/28/2023] [Accepted: 08/18/2023] [Indexed: 09/10/2023] Open
Abstract
The use of garlic (Allium sativum) for treating arterial hypertension has been recognized as effective for several decades. However, tolerance to treatment is low, and several technological modifications have been developed to improve its tolerability, such as the aging process at controlled temperature and humidity. This study aims to validate the antihypertensive effects of an optimized extract of aged black garlic with low doses of s-allyl-cysteine (SAC) in a Grade I hypertensive population with drug treatment. A randomized, triple-blind, placebo-controlled parallel trial was developed, where a daily supplementation with 0.25 mg/day of SAC for 12 weeks was performed. A reduction in systolic and diastolic blood pressure of 1.8 mmHg (0.7 to 4.1 95% CI) and 1.5 mmHg (0.3 to 3.0 95% CI), respectively, was observed. Similarly, an increase in blood nitric oxide (10.3 µM, 1.1 to 19.5 95% CI) and antioxidant capacity (7 × 10-3 µM TE/min, (1.2 to 13 × 10-3 95% CI) and a reduction in uric acid levels (-0.3 mg/dL, -0.5 to -0.001 95% CI) and ACE activity (-9.3 U/L; -18.4 to -0.4 95% CI) were observed. No changes in endothelial function and inflammatory cytokines were observed. It was concluded that low-dose SAC supplementation in an optimized black-garlic extract allows for an extra-significant reduction in blood pressure in a Grade I hypertensive population receiving drug treatment.
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Affiliation(s)
- José C. E. Serrano
- NUTREN-Nutrigenomics, Department of Experimental Medicine, University of Lleida, 25198 Lleida, Spain;
| | - Eva Castro-Boqué
- Vascular and Renal Translational Research Group, Institut de Recerca Biomèdica de Lleida, IRBLleida, 25198 Lleida, Spain; (E.C.-B.); (A.G.-C.); (M.B.-L.); (J.M.V.)
| | - Alicia García-Carrasco
- Vascular and Renal Translational Research Group, Institut de Recerca Biomèdica de Lleida, IRBLleida, 25198 Lleida, Spain; (E.C.-B.); (A.G.-C.); (M.B.-L.); (J.M.V.)
| | | | | | - Marcelino Bermúdez-López
- Vascular and Renal Translational Research Group, Institut de Recerca Biomèdica de Lleida, IRBLleida, 25198 Lleida, Spain; (E.C.-B.); (A.G.-C.); (M.B.-L.); (J.M.V.)
| | - José Manuel Valdivielso
- Vascular and Renal Translational Research Group, Institut de Recerca Biomèdica de Lleida, IRBLleida, 25198 Lleida, Spain; (E.C.-B.); (A.G.-C.); (M.B.-L.); (J.M.V.)
| | - Alberto E. Espinel
- Pharmactive Biotech S.L.U., 28049 Madrid, Spain; (M.I.M.-V.); (D.G.-H.); (A.E.E.)
| | - Manuel Portero-Otín
- NUTREN-Nutrigenomics, Department of Experimental Medicine, University of Lleida, 25198 Lleida, Spain;
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Fu Z, Lv J, Gao X, Zheng H, Shi S, Xu X, Zhang B, Wu H, Song Q. Effects of garlic supplementation on components of metabolic syndrome: a systematic review, meta-analysis, and meta-regression of randomized controlled trials. BMC Complement Med Ther 2023; 23:260. [PMID: 37481521 PMCID: PMC10362699 DOI: 10.1186/s12906-023-04038-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Accepted: 06/14/2023] [Indexed: 07/24/2023] Open
Abstract
BACKGROUND Garlic (Allium sativum), the underground bulb of the Allium genus, has been consumed on Earth for thousands of years. Many clinical trials of garlic supplementation on components of metabolic syndrome (MetS) have emerged in recent years, but there is no consensus on the effect. This meta-analysis aimed at systematically evaluating the effect of garlic supplementation on components of MetS. METHODS In this meta-analysis, we searched Pubmed, Embase, Cochrane, Medline, Web of Science databases, and clinical trials online sites from inception to November 1, 2022, with language restrictions to English. We engaged participants > 18 years and eligible for the clinical diagnosis of MetS or those with metabolic disorders and garlic was the only intervention. Outcomes included waist circumference, and body mass index, triglycerides, total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, blood pressure, and fasting blood glucose. Meta-regression and subgroup analyses were conducted based on six covariates (total sample size, the mean age, the mean dose, the duration of intervention, the oral form of garlic, and the dietary intervention). RESULTS Results from 19 RCTs were included engaging 999 participants. Compared to placebo, garlic significantly reduced TG [SMD (95%CI) = -0.66 (-1.23, -0.09)], TC [SMD (95%CI) = -0.43 (-0.86, -0.01)], LDL [SMD (95%CI) = -0.44(-0.88, -0.01)], DBP [SMD (95%CI) = -1.33 (-2.14, -0.53)], BMI [SMD (95%CI) = -1.10(-1.90, -0.20)], and WC [SMD (95%CI) = -0.78(-1.09, -0.47)]. Meta-regression showed age and sample size are potential effect modifiers. CONCLUSION According to the results of meta-analysis, the modulatory effect of garlic on some MetS components is evident. More high-quality, large-scale RCTs are needed to confirm iat based on the high heterogeneity and potential publication bias of the current data. TRIAL REGISTRATION https://www.crd.york.ac.uk/prospero/display_record.php?RecordID=373228 , ID: CRD42022373228.
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Affiliation(s)
- Zhenyue Fu
- Department of General Internal Medicine, Guang'anmen Hospital, China Academy of Chinese Medical Sciences, Beijing, China
- Beijing University of Chinese Medicine, Beijing, China
| | - Jiayu Lv
- Department of General Internal Medicine, Guang'anmen Hospital, China Academy of Chinese Medical Sciences, Beijing, China
| | - Xiya Gao
- Department of General Internal Medicine, Guang'anmen Hospital, China Academy of Chinese Medical Sciences, Beijing, China
- Beijing University of Chinese Medicine, Beijing, China
| | - Haoran Zheng
- Department of General Internal Medicine, Guang'anmen Hospital, China Academy of Chinese Medical Sciences, Beijing, China
- Beijing University of Chinese Medicine, Beijing, China
| | - Shuqing Shi
- Department of General Internal Medicine, Guang'anmen Hospital, China Academy of Chinese Medical Sciences, Beijing, China
| | - Xia Xu
- Department of General Internal Medicine, Guang'anmen Hospital, China Academy of Chinese Medical Sciences, Beijing, China
| | - Bingxuan Zhang
- Department of General Internal Medicine, Guang'anmen Hospital, China Academy of Chinese Medical Sciences, Beijing, China
| | - Huaqin Wu
- Department of Cardiology, Guang'anmen Hospital, China Academy of Chinese Medical Sciences, Beijing, China
| | - Qingqiao Song
- Department of General Internal Medicine, Guang'anmen Hospital, China Academy of Chinese Medical Sciences, Beijing, China.
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Villaño D, Marhuenda J, Arcusa R, Moreno-Rojas JM, Cerdá B, Pereira-Caro G, Zafrilla P. Effect of Black Garlic Consumption on Endothelial Function and Lipid Profile: A Before-and-After Study in Hypercholesterolemic and Non-Hypercholesterolemic Subjects. Nutrients 2023; 15:3138. [PMID: 37513556 PMCID: PMC10385333 DOI: 10.3390/nu15143138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 07/04/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
BACKGROUND Black garlic is obtained from raw garlic (Allium sativum L.), by a fermentation process, under humidity and heat treatment, showing a high concentration of organosulfur compounds, which have been related to benefits in the prevention or delay of cardiovascular diseases (CVDs). The objective of the research was to evaluate whether long-term consumption of black garlic improves endothelial function and lipid profile in subjects with hypercholesterolemia. METHODS Single center, controlled clinical trial with two branches: Hypercholesterolemia vs. Healthy condition. Sixty-two subjects of both sexes were distributed in two groups, the hypercholesterolemia group (n = 31) (total cholesterol (TC) range 200-300 mg/dL and low-density lipoprotein (LDL)-cholesterol range 135-175 mg/dL) and the healthy group (n = 31). The intervention consisted of the ingestion of 4 cloves of black garlic (12 g) daily for 12 weeks. RESULTS significant increases in Apolipoprotein (Apo)A1 occurred in both groups: Hypercholesterolemia (Δ 11.8 mg/dL p < 0.001) vs Healthy (Δ 11.1 mg/dL p < 0.001). Besides, significant reductions for endothelial adhesion molecules monocyte chemoattractant protein-1 (MCP-1) (Δ -121.5 pg/mL p = 0.007 vs. Δ -56.3 pg/mL p = 0.015), intracellular adhesion molecule-1 (ICAM-1) (Δ -39.3 ng/mL p < 0.001 vs. Δ 63.5 ng/mL p < 0.001), and vascular cyto-adhesion molecule-1 (VCAM-1) (Δ -144.4 ng/mL p < 0.001 vs. Δ -83.4 ng/mL p = 0.061) were observed, for hypercholesterolemic and healthy subjects, respectively. CONCLUSIONS These data show that black garlic consumption could improve some parameters related to endothelial function and lipid profile, which may have a favorable impact on the risk of CVDs, although more long-term studies are necessary to confirm.
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Affiliation(s)
- Débora Villaño
- Faculty of Health Sciences, Universidad Católica de San Antonio, 30107 Murcia, Spain
| | - Javier Marhuenda
- Faculty of Health Sciences, Universidad Católica de San Antonio, 30107 Murcia, Spain
| | - Raúl Arcusa
- Faculty of Health Sciences, Universidad Católica de San Antonio, 30107 Murcia, Spain
| | - José Manuel Moreno-Rojas
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain
- Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), 14004 Córdoba, Spain
| | - Begoña Cerdá
- Faculty of Health Sciences, Universidad Católica de San Antonio, 30107 Murcia, Spain
| | - Gema Pereira-Caro
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain
- Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), 14004 Córdoba, Spain
| | - Pilar Zafrilla
- Faculty of Health Sciences, Universidad Católica de San Antonio, 30107 Murcia, Spain
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Verma T, Aggarwal A, Dey P, Chauhan AK, Rashid S, Chen KT, Sharma R. Medicinal and therapeutic properties of garlic, garlic essential oil, and garlic-based snack food: An updated review. Front Nutr 2023; 10:1120377. [PMID: 36875845 PMCID: PMC9978857 DOI: 10.3389/fnut.2023.1120377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Accepted: 01/31/2023] [Indexed: 02/18/2023] Open
Abstract
Garlic (Allium sativum) 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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Affiliation(s)
- Tarun Verma
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Ankur Aggarwal
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Priya Dey
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Anil Kumar Chauhan
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Summya Rashid
- Department of Pharmacology and Toxicology, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj, Saudi Arabia
| | - Kow-Tong Chen
- Department of Occupational Medicine, Tainan Municipal Hospital (Managed by Show Chwan Medical Care Corporation), Tainan, Taiwan
- Department of Public Health, College of Medicine, National Cheng Kung University, Tainan, Taiwan
| | - Rohit Sharma
- Department of Rasa Shastra and Bhaishajya Kalpana, Faculty of Ayurveda, Institute of Medical Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India
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