This antibacterial action of garlic may be due to organosulfur compounds, such as allicin
, ajoene and diallyl sulphides as proposed by various researchers.
By using freezing and slicing, motor force was prevented in order to inhibit the transformation of alliin to allicin
. The process of industrial production could lead to change in antimicrobial activity and composition and concentration of active components.
Quantitative determination of allicin
in garlic: Supercritical fluid extraction and standard addition of allicin
Prebiotic Foods FOOD PREBIOTIC KEY PHYTOCHEMICALS Apples Pectin Polyphenols Asparagus Inulin Saponins, antioxidant nutrients Barley Beta-glucan Polyphenols, carotenoids Dandelion Inulin Carotenoids, greens terpenoids Garlic Inulin, Flavonoids, allicin
fructooligosaccharides Jicama Inulin Flavonoids Leeks Inulin Flavonoids Oats Beta-glucan Polyphenols Onion Inulin, Quercetin fructooligosaccharides Prebiotic Pros.
compound in garlic is found to be very effective to control hyperglycemia problems.
is almost exclusively responsible for the antimicrobial activity of freshly crushed garlic .
Garlic contains sulfur compounds like diallyl thiosulfinate (allicin
), diallyl trisulfide, allyl methyl trisulfide, diallyl disulphide, ajoene, and others, which show anticancer, antioxidation, anti-inflammation, immunomodulatory, antimicrobial, hypoglycemic, and cardiovascular protections .
Methods: Electronic database PubMed (between 1966 and June 2015) was searched for systematic reviews and meta-analyses using following search terms: ("garlic" OR "allium sativum" OR "allicin
" OR "organosulfur") AND ("cardiovascular" OR "coronary" OR "cholesterol" OR "triglyceride" OR "atherosclerosis" OR "blood pressure" OR "hypertension" OR "blood glucose") AND ("systematic review" OR "meta- analysis"), with no restriction to calendar data and language.
, a compound found in garlic, works as a potent antiinflammatory and has been shown to help lower cholestero and blood-pressure levels." We say: " We'll take anothe serving of garlic bread
, a compound found in garlic, works as a potent antiinflammatory and has been shown to help lower cholesterol and blood-pressure levels." We say: We'll take another serving of garlic bread then!
Among these, allicin
(allyl 2-propenethiosulfinate or diallyl thiosulfinate) is thought to be one of the main bioactive, organosulfur compounds synthesized in garlic.
A sulfur-based compound known as allicin
gives garlic its health benefits and its pungent smell.