Clarifying the real bioactive constituents of garlic
Open accessAbstract
Compounds in garlic work synergistically to produce various effects, but, because of garlic's chemical complexity, processing methods yield preparations with differing efficacy and safety. Although thiosulfinates such as allicin have been long misunderstood to be active compounds due to their characteristic odor, it is not necessary for garlic preparations to contain such odorous compounds to be effective, and they decompose and disappear during any processing. Garlic exhibits hypolipidemic, antiplatelet, and procirculatory effects. It prevents cold and flu symptoms through immune enhancement and demonstrates anticancer and chemopreventive activities. In addition, aged garlic extract possesses hepatoprotective, neuroprotective, antioxidative activities, whereas other preparations may stimulate oxidation. Additional effects may be caused by S-allylcysteine, S-allyl mercaptocysteine), saponins, Nalpha-fructosyl arginine, and other substances formed during a long-term extraction process. Although not all of active ingredients of garlic are known, and allicin-like transient components are not directly active, ample research suggests that an allicin-free garlic preparation that is standardized with a bioavailable component such as S-allylcysteine, is active and various effects of garlic may be attributed to it. Furthermore, various chemical constituents in garlic products, including nonsulfur compounds such as saponins, may contribute to the essential biological activities of garlic. Further studies are needed to confirm their bioavailability and associated activities.
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- Authors
- Amagase, H.
- Corresponding author
- Amagase, Harunobu
- Venue
- The Journal of Nutrition
- Publisher
- Elsevier BV
- Published
- 2006-03
- Volume
- 136
- Issue
- 3
- Pages
- 716S-725S
- ISSN
- 0022-3166 (ISSN-L)
- OpenAlex
- W1943303117
- Cited by
- 680
- References
- 80
- Citations by year
- 2026: 19 · 2025: 33 · 2024: 31 · 2023: 27 · 2022: 42 · 2021: 54 · 2020: 37 · 2019: 39 · 2018: 32 · 2017: 34 · 2016: 46 · 2015: 48 · 2014: 41 · 2013: 42 · 2012: 37
- FWCI
- 1.66
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Garlic and Onion Studies
- Physical Sciences › Chemistry › Organic Chemistry › Chemical synthesis and alkaloids
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Genomics, phytochemicals, and oxidative stress
- Keywords
- garlic, bioactive compounds, allicin, thiosulfinates, S-allylcysteine, saponins, aged garlic extract, garlic processing, hypolipidemic effect, antiplatelet activity, anticancer activity, chemoprevention, hepatoprotection, neuroprotection, antioxidant activity, immune enhancement, bioavailability
- MeSH terms
- Complementary Therapies, Antioxidants, Pharmaceutical Preparations, Garlic, Humans, Hypercholesterolemia, Oils, Volatile, Plant Extracts, Plants, Medicinal, Safety
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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