Cited by 896Garlic and Onion StudiesChemical synthesis and alkaloidsGenomics, phytochemicals, and oxidative stress

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Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)

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Shang, Ao, Cao, Shi-Yu, Xu, Xiao-Yu, Gan, Ren-You, Tang, Guo-Yi, Corke, Harold, Mavumengwana, Vuyo, Li, Hua-Bin·2019·Foods

DOI 10.3390/foods8070246PMC PMC6678835

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Abstract

Garlic (Allium sativum L.) is a widely consumed spice in the world. Garlic contains diverse bioactive compounds, such as allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine. Substantial studies have shown that garlic and its bioactive constituents exhibit antioxidant, anti-inflammatory, antibacterial, antifungal, immunomodulatory, cardiovascular protective, anticancer, hepatoprotective, digestive system protective, anti-diabetic, anti-obesity, neuroprotective, and renal protective properties. In this review, the main bioactive compounds and important biological functions of garlic are summarized, highlighting and discussing the relevant mechanisms of actions. Overall, garlic is an excellent natural source of bioactive sulfur-containing compounds and has promising applications in the development of functional foods or nutraceuticals for the prevention and management of certain diseases.

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Authors: Shang, A., Cao, S.-Y., Xu, X.-Y., Gan, R.-Y., Tang, G.-Y., Corke, H., Mavumengwana, V., & Li, H.-B.
Affiliations: Sun Yat-sen University (CN)
Shanghai Jiao Tong University (CN)
South African Medical Research Council (ZA)
Corresponding author: Gan, Ren-You
Li, Hua-Bin
ORCID: Shang, Ao
Gan, Ren-You
Corke, Harold
Mavumengwana, Vuyo
Li, Hua-Bin
Venue: Foods
Publisher: MDPI AG
Published: 2019-07-05
Volume: 8
Issue: 7
Pages: 246
ISSN: 2304-8158 (ISSN-L)
DOI: 10.3390/foods8070246
PMC: PMC6678835
OpenAlex: W2955644861
Cited by: 896
References: 166
Citations by year: 2026: 94 · 2025: 142 · 2024: 150 · 2023: 156 · 2022: 161 · 2021: 118 · 2020: 64 · 2019: 7
FWCI: 7.82
Type: journal article
Language: en
Open access: gold
dx.doi.org
Licence: cc-by
creativecommons.org/licenses/by/4.0/ (vor)
Locations: Foods (publishedVersion, cc-by)
Europe PMC (PubMed Central) (publishedVersion, cc-by)
PubMed Central (publishedVersion, cc-by)
PubMed (publishedVersion)
DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
SUNScholar (Stellenbosch University) (submittedVersion)
Funders: the National Key R&D Program of China (2017YFC1600100)
the Shanghai Basic and Key Program (18JC1410800)
the Agri-X Interdisciplinary Fund of Shanghai Jiao Tong University (Agri-X2017004)
the Key Project of Guangdong Provincial Science and Technology Program (2014B020205002)
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, alliin, diallyl sulfide, ajoene, S-allylcysteine, sulfur compounds, antioxidant activity, anti-inflammatory activity, antibacterial activity, antifungal activity, anticancer activity, hepatoprotection, antidiabetic activity, anti-obesity, neuroprotection, renal protection, cardioprotection, functional foods, nutraceuticals

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Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)

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