GARLIC (Allium sativum L.) AS FUNCTIONAL AND MEDICINAL FOOD

Asma Harb; Banu Yeşim Büyükakıncı

İnceleme Makalesi

Yıl 2021, Cilt: 7 Sayı: 2, 89 - 101, 01.10.2021

Asma Harb Banu Yeşim Büyükakıncı

Öz

Kaynakça

1. Wu, Q., & Liang, X. (2018). Food therapy and medical diet therapy of Traditional Chinese Medicine. Clinical Nutrition Experimental, 18, 1-5.‏
2. Ashfaq, F., Ali, Q., Haider, M. A., Hafeez, M. M., & Malik, A. (2021). Therapeutic activities of garlic constituent phytochemicals. Biological and Clinical Sciences Research Journal, 2021(1). ‏ 3. Ansary, J., Forbes-Hernández, T. Y., Gil, E., Cianciosi, D., Zhang, J., Elexpuru-Zabaleta, M., ... & Battino, M. (2020). Potential health benefit of garlic based on human intervention studies: A brief overview. Antioxidants, 9(7), 619.‏
4. Martins, N., Petropoulos, S., & Ferreira, I. C. (2016). Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre-and post-harvest conditions: A review. Food Chemistry, 211, 41-50.‏
5. Majewski, M. (2014). Allium sativum: facts and myths regarding human health. Roczniki Państwowego Zakładu Higieny, 65(1).‏
6. De Greef, D., Barton, E. M., Sandberg, E. N., Croley, C. R., Pumarol, J., Wong, T. L., ... & Bishayee, A. (2021, August). Anticancer potential of garlic and its bioactive constituents: a systematic and comprehensive review. In Seminars in cancer biology (Vol. 73, pp. 219-264). Academic Press.
7. Feng, Y., Xu, B., Yagoub, A. E. A., Ma, H., Sun, Y., Xu, X., ... & Zhou, C. (2021). Role of drying techniques on physical, rehydration, flavor, bioactive compounds, and antioxidant characteristics of garlic. Food Chemistry, 343, 128404.‏
8. Tavares, L., Santos, L., & Noreña, C. P. Z. (2021). Bioactive compounds of garlic: A comprehensive review of encapsulation technologies, characterization of the encapsulated garlic compounds, and their industrial applicability. Trends in Food Science & Technology, 114, 232-244.‏
9. Shang, A., Cao, S. Y., Xu, X. Y., Gan, R. Y., Tang, G. Y., Corke, H., ... & Li, H. B. (2019). Bioactive compounds and biological functions of garlic (Allium sativum L.). Foods, 8(7), 246.‏
10. Morales-González, J. A., Madrigal-Bujaidar, E., Sánchez-Gutiérrez, M., Izquierdo-Vega, J. A., Valadez-Vega, M. D. C., Álvarez-González, I., ... & Madrigal-Santillán, E. (2019). Garlic (Allium sativum L.): A brief review of its antigenotoxic effects. Foods, 8(8), 343.
11. Mondal, S., Soumya, N. P. P., Mini, S., & Sivan, S. K. (2021). Bioactive compounds in functional food and their role as therapeutics. Bioactive Compounds in Health and Disease, 4(3), 24-39.‏
12. Li, G., Chen, P., Zhao, Y., Zeng, Q., Ou, S., Zhang, Y., ... & Ou, J. (2021). Isolation, structural characterization, and antioxidant activity of a novel polysaccharide from garlic bolt. Carbohydrate Polymers, 267, 118194.‏
13. Bhatwalkar, S. B., Mondal, R., Krishna, S., Adam, J. K., Govender, P., & Anupam, R. (2021). Antibacterial Properties of Organosulfur Compounds of Garlic (Allium sativum). Frontiers in microbiology, 12, 613077.
14. Kopeć, A., Skoczylas, J., Jędrszczyk, E., Francik, R., Bystrowska, B., & Zawistowski, J. (2020). Chemical composition and concentration of bioactive compounds in garlic cultivated from air bulbils. Agriculture, 10(2), 40.‏
15. Melguizo-Rodríguez, L., García-Recio, E., Ruiz, C., De Luna-Bertos, E., Illescas-Montes, R., & Costela-Ruiz, V. J. (2022). Biological properties and therapeutic applications of garlic and its components. Food & Function.‏
16. Sasi, M., Kumar, S., Kumar, M., Thapa, S., Prajapati, U., Tak, Y., ... & Mekhemar, M. (2021). Garlic (Allium sativum L.) Bioactives and Its Role in Alleviating Oral Pathologies. Antioxidants, 10(11), 1847.‏
17. Agahi, F., Penalva-Olcina, R., Font, G., Juan-García, A., & Juan, C. (2022). Effects of Voghiera garlic extracts in neuronal human cell line against zearalenone's derivates and beauvericin. Food and Chemical Toxicology, 112905.‏
18. Samtiya, M., Aluko, R. E., Dhewa, T., & Moreno-Rojas, J. M. (2021). Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview. Foods, 10(4), 839.‏
19. Farhat, Z., Hershberger, P. A., Freudenheim, J. L., Mammen, M. J., Hageman Blair, R., Aga, D. S., & Mu, L. (2021). Types of garlic and their anticancer and antioxidant activity: A review of the epidemiologic and experimental evidence. European Journal of Nutrition, 60(7), 3585-3609.‏
20. Wilson, D. W., Nash, P., Buttar, H. S., Griffiths, K., Singh, R., De Meester, F., ... & Takahashi, T. (2017). The role of food antioxidants, benefits of functional foods, and influence of feeding habits on the health of the older person: An overview. Antioxidants, 6(4), 81.‏
21. Sudhakar, K., Mishra, V., Hemani, V., Verma, A., Jain, A., Jain, S., & Charyulu, R. N. (2021). Reverse pharmacology of phytoconstituents of food and plant in the management of diabetes: Current status and perspectives. Trends in Food Science & Technology, 110, 594-610.‏
22. Sheen, L. Y., Panyod, S., Wu, W. K., Chen, P. C., Chong, K. V., Yang, Y. T., ... & Wu, M. S. (2021). Atherosclerosis Amelioration by Allicin in Raw Garlic through Gut Microbiota and Trimethylamine-N-Oxide Modulation.‏
23. Özkan, İ., Koçak, P., Yıldırım, M., Ünsal, N., Yılmaz, H., Telci, D., & Şahin, F. (2021). Garlic (Allium sativum)-derived SEVs inhibit cancer cell proliferation and induce caspase mediated apoptosis. Scientific reports, 11(1), 1-11.‏
24. Aghajanpour, M., Nazer, M. R., Obeidavi, Z., Akbari, M., Ezati, P., & Kor, N. M. (2017). Functional foods and their role in cancer prevention and health promotion: a comprehensive review. American journal of cancer research, 7(4), 740. 25. Zhang, Y., Liu, X., Ruan, J., Zhuang, X., Zhang, X., & Li, Z. (2020). Phytochemicals of garlic: Promising candidates for cancer therapy. Biomedicine & Pharmacotherapy, 123, 109730.
26. Khubber, S., Hashemifesharaki, R., Mohammadi, M., & Gharibzahedi, S. M. T. (2020). Garlic (Allium sativum L.): a potentially unique therapeutic food rich in organosulfur and flavonoid compounds to fight COVID-19. Nutrition Journal, 19(1), 1-3.‏
27. Thuy, B. T. P., My, T. T. A., Hai, N. T. T., Hieu, L. T., Hoa, T. T., Thi Phuong Loan, H., ... & Nhung, N. T. A. (2020). Investigation into SARS-CoV-2 resistance of compounds in garlic essential oil. ACS omega, 5(14), 8312-8320.‏
28. Rouf, R., Uddin, S. J., Sarker, D. K., Islam, M. T., Ali, E. S., Shilpi, J. A., ... & Sarker, S. D. (2020). Anti-viral potential of garlic (Allium sativum) and its organosulfur compounds: a systematic update of pre-clinical and clinical data. Trends in food science & technology.‏
29. Li, S., Li, N., Wang, Y., Wang, Q., Li, R., Zhang, M., ... & Chen, H. (2022). Structural, functional, and proteomic differences of proteins extracted from white garlic and Laba garlic. Food Research International, 111047.‏
30. Moreno-Ortega, A., Di Pede, G., Pereira-Caro, G., Calani, L., Mena, P., Del Rio, D., & Moreno-Rojas, J. M. (2022). In Vitro Colonic Fermentation of (Poly) phenols and Organosulfur Compounds of Fresh and Black Garlic. Journal of Agricultural and Food Chemistry.‏‏
31. Hitl, M., Kladar, N., Gavarić, N., Čonić, B. S., & Božin, B. (2021). Garlic burn injuries-a systematic review of reported cases. The American Journal of Emergency Medicine, 44, 5-10.‏
32. Mondal, A., Banerjee, S., Bose, S., Mazumder, S., Haber, R. A., Farzaei, M. H., & Bishayee, A. (2022). Garlic constituents for cancer prevention and therapy: From phytochemistry to novel formulations. Pharmacological Research, 175, 105837.‏
33. Amarakoon, S., & Jayasekara, D. (2017). A review on garlic (Allium sativum L.) as a functional food. Journal of Pharmacognosy and Phytochemistry, 6(6), 1777-1780.‏

GARLIC (Allium sativum L.) AS FUNCTIONAL AND MEDICINAL FOOD

Yıl 2021, Cilt: 7 Sayı: 2, 89 - 101, 01.10.2021

Asma Harb Banu Yeşim Büyükakıncı

Öz

Garlic (Allium sativum L.), a bulb herbal plant had a history of several thousand years of human consumption and use, starting as a seasoning, traditional treatment and functional food. Nowadays, scientific studies considered this food an excellent health-promoting element. All that is because of the existence of active organosulfur compounds (OSCs) in garlic, which are disease-preventing for many common diseases, from cancer, heart and blood vessel disorders, metabolic disturbances, blood pressure to diabetes mellitus through its antioxidant or inflammation treatment. Garlic as well fights several viral infections (e.g., coronavirus) and has Fat reducing properties, as proven in several in vitro, in vivo and clinical studies. In this article, the importance of garlic & its active sulfur compounds were investigated, according to previous studies. Also, the health benefits of garlic were discussed as well.

Anahtar Kelimeler

Garlic (Allium sativum L.), sulfur-containing compounds, bioactive components, health benefits, anticancer mechanism

Kaynakça

1. Wu, Q., & Liang, X. (2018). Food therapy and medical diet therapy of Traditional Chinese Medicine. Clinical Nutrition Experimental, 18, 1-5.‏
2. Ashfaq, F., Ali, Q., Haider, M. A., Hafeez, M. M., & Malik, A. (2021). Therapeutic activities of garlic constituent phytochemicals. Biological and Clinical Sciences Research Journal, 2021(1). ‏ 3. Ansary, J., Forbes-Hernández, T. Y., Gil, E., Cianciosi, D., Zhang, J., Elexpuru-Zabaleta, M., ... & Battino, M. (2020). Potential health benefit of garlic based on human intervention studies: A brief overview. Antioxidants, 9(7), 619.‏
4. Martins, N., Petropoulos, S., & Ferreira, I. C. (2016). Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre-and post-harvest conditions: A review. Food Chemistry, 211, 41-50.‏
5. Majewski, M. (2014). Allium sativum: facts and myths regarding human health. Roczniki Państwowego Zakładu Higieny, 65(1).‏
6. De Greef, D., Barton, E. M., Sandberg, E. N., Croley, C. R., Pumarol, J., Wong, T. L., ... & Bishayee, A. (2021, August). Anticancer potential of garlic and its bioactive constituents: a systematic and comprehensive review. In Seminars in cancer biology (Vol. 73, pp. 219-264). Academic Press.
7. Feng, Y., Xu, B., Yagoub, A. E. A., Ma, H., Sun, Y., Xu, X., ... & Zhou, C. (2021). Role of drying techniques on physical, rehydration, flavor, bioactive compounds, and antioxidant characteristics of garlic. Food Chemistry, 343, 128404.‏
8. Tavares, L., Santos, L., & Noreña, C. P. Z. (2021). Bioactive compounds of garlic: A comprehensive review of encapsulation technologies, characterization of the encapsulated garlic compounds, and their industrial applicability. Trends in Food Science & Technology, 114, 232-244.‏
9. Shang, A., Cao, S. Y., Xu, X. Y., Gan, R. Y., Tang, G. Y., Corke, H., ... & Li, H. B. (2019). Bioactive compounds and biological functions of garlic (Allium sativum L.). Foods, 8(7), 246.‏
10. Morales-González, J. A., Madrigal-Bujaidar, E., Sánchez-Gutiérrez, M., Izquierdo-Vega, J. A., Valadez-Vega, M. D. C., Álvarez-González, I., ... & Madrigal-Santillán, E. (2019). Garlic (Allium sativum L.): A brief review of its antigenotoxic effects. Foods, 8(8), 343.
11. Mondal, S., Soumya, N. P. P., Mini, S., & Sivan, S. K. (2021). Bioactive compounds in functional food and their role as therapeutics. Bioactive Compounds in Health and Disease, 4(3), 24-39.‏
12. Li, G., Chen, P., Zhao, Y., Zeng, Q., Ou, S., Zhang, Y., ... & Ou, J. (2021). Isolation, structural characterization, and antioxidant activity of a novel polysaccharide from garlic bolt. Carbohydrate Polymers, 267, 118194.‏
13. Bhatwalkar, S. B., Mondal, R., Krishna, S., Adam, J. K., Govender, P., & Anupam, R. (2021). Antibacterial Properties of Organosulfur Compounds of Garlic (Allium sativum). Frontiers in microbiology, 12, 613077.
14. Kopeć, A., Skoczylas, J., Jędrszczyk, E., Francik, R., Bystrowska, B., & Zawistowski, J. (2020). Chemical composition and concentration of bioactive compounds in garlic cultivated from air bulbils. Agriculture, 10(2), 40.‏
15. Melguizo-Rodríguez, L., García-Recio, E., Ruiz, C., De Luna-Bertos, E., Illescas-Montes, R., & Costela-Ruiz, V. J. (2022). Biological properties and therapeutic applications of garlic and its components. Food & Function.‏
16. Sasi, M., Kumar, S., Kumar, M., Thapa, S., Prajapati, U., Tak, Y., ... & Mekhemar, M. (2021). Garlic (Allium sativum L.) Bioactives and Its Role in Alleviating Oral Pathologies. Antioxidants, 10(11), 1847.‏
17. Agahi, F., Penalva-Olcina, R., Font, G., Juan-García, A., & Juan, C. (2022). Effects of Voghiera garlic extracts in neuronal human cell line against zearalenone's derivates and beauvericin. Food and Chemical Toxicology, 112905.‏
18. Samtiya, M., Aluko, R. E., Dhewa, T., & Moreno-Rojas, J. M. (2021). Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview. Foods, 10(4), 839.‏
19. Farhat, Z., Hershberger, P. A., Freudenheim, J. L., Mammen, M. J., Hageman Blair, R., Aga, D. S., & Mu, L. (2021). Types of garlic and their anticancer and antioxidant activity: A review of the epidemiologic and experimental evidence. European Journal of Nutrition, 60(7), 3585-3609.‏
20. Wilson, D. W., Nash, P., Buttar, H. S., Griffiths, K., Singh, R., De Meester, F., ... & Takahashi, T. (2017). The role of food antioxidants, benefits of functional foods, and influence of feeding habits on the health of the older person: An overview. Antioxidants, 6(4), 81.‏
21. Sudhakar, K., Mishra, V., Hemani, V., Verma, A., Jain, A., Jain, S., & Charyulu, R. N. (2021). Reverse pharmacology of phytoconstituents of food and plant in the management of diabetes: Current status and perspectives. Trends in Food Science & Technology, 110, 594-610.‏
22. Sheen, L. Y., Panyod, S., Wu, W. K., Chen, P. C., Chong, K. V., Yang, Y. T., ... & Wu, M. S. (2021). Atherosclerosis Amelioration by Allicin in Raw Garlic through Gut Microbiota and Trimethylamine-N-Oxide Modulation.‏
23. Özkan, İ., Koçak, P., Yıldırım, M., Ünsal, N., Yılmaz, H., Telci, D., & Şahin, F. (2021). Garlic (Allium sativum)-derived SEVs inhibit cancer cell proliferation and induce caspase mediated apoptosis. Scientific reports, 11(1), 1-11.‏
24. Aghajanpour, M., Nazer, M. R., Obeidavi, Z., Akbari, M., Ezati, P., & Kor, N. M. (2017). Functional foods and their role in cancer prevention and health promotion: a comprehensive review. American journal of cancer research, 7(4), 740. 25. Zhang, Y., Liu, X., Ruan, J., Zhuang, X., Zhang, X., & Li, Z. (2020). Phytochemicals of garlic: Promising candidates for cancer therapy. Biomedicine & Pharmacotherapy, 123, 109730.
26. Khubber, S., Hashemifesharaki, R., Mohammadi, M., & Gharibzahedi, S. M. T. (2020). Garlic (Allium sativum L.): a potentially unique therapeutic food rich in organosulfur and flavonoid compounds to fight COVID-19. Nutrition Journal, 19(1), 1-3.‏
27. Thuy, B. T. P., My, T. T. A., Hai, N. T. T., Hieu, L. T., Hoa, T. T., Thi Phuong Loan, H., ... & Nhung, N. T. A. (2020). Investigation into SARS-CoV-2 resistance of compounds in garlic essential oil. ACS omega, 5(14), 8312-8320.‏
28. Rouf, R., Uddin, S. J., Sarker, D. K., Islam, M. T., Ali, E. S., Shilpi, J. A., ... & Sarker, S. D. (2020). Anti-viral potential of garlic (Allium sativum) and its organosulfur compounds: a systematic update of pre-clinical and clinical data. Trends in food science & technology.‏
29. Li, S., Li, N., Wang, Y., Wang, Q., Li, R., Zhang, M., ... & Chen, H. (2022). Structural, functional, and proteomic differences of proteins extracted from white garlic and Laba garlic. Food Research International, 111047.‏
30. Moreno-Ortega, A., Di Pede, G., Pereira-Caro, G., Calani, L., Mena, P., Del Rio, D., & Moreno-Rojas, J. M. (2022). In Vitro Colonic Fermentation of (Poly) phenols and Organosulfur Compounds of Fresh and Black Garlic. Journal of Agricultural and Food Chemistry.‏‏
31. Hitl, M., Kladar, N., Gavarić, N., Čonić, B. S., & Božin, B. (2021). Garlic burn injuries-a systematic review of reported cases. The American Journal of Emergency Medicine, 44, 5-10.‏
32. Mondal, A., Banerjee, S., Bose, S., Mazumder, S., Haber, R. A., Farzaei, M. H., & Bishayee, A. (2022). Garlic constituents for cancer prevention and therapy: From phytochemistry to novel formulations. Pharmacological Research, 175, 105837.‏
33. Amarakoon, S., & Jayasekara, D. (2017). A review on garlic (Allium sativum L.) as a functional food. Journal of Pharmacognosy and Phytochemistry, 6(6), 1777-1780.‏

Toplam 31 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	İngilizce
Konular	Gıda Mühendisliği
Bölüm	Review
Yazarlar	Asma Harb 0000-0003-0086-1655 Banu Yeşim Büyükakıncı Bu kişi benim 0000-0001-7597-4406
Yayımlanma Tarihi	1 Ekim 2021
Yayımlandığı Sayı	Yıl 2021 Cilt: 7 Sayı: 2

Kaynak Göster

APA	Harb, A., & Büyükakıncı, B. Y. (2021). GARLIC (Allium sativum L.) AS FUNCTIONAL AND MEDICINAL FOOD. International Journal of Food Engineering Research, 7(2), 89-101.

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