Review
Horticulture
Sikandar Hayat, Ammar Ahmad, Husain Ahmad, Kashif Hayat, Muhammad Ali Khan, Tian Runan
Summary: Advances in recognizing plant-derived chemicals, particularly the potential antimicrobial role of garlic-derived allicin, have led to significant implications in medicine and agriculture. This review assesses the potential role of garlic as a medicinal and allelopathic crop, compiling studies on its biological functions in various fields, with a focus on its antimicrobial, allelopathic, and human health properties. Based on literature, the review discusses the futuristic possibility of using garlic extracts as plant bioprotectants to increase production and ensure crop safety against phytopathogens. The review also covers the topics of biostimulants, medicinal importance of garlic, allelopathic influence, chemical composition, and the hypothesized use of garlic extracts as next-generation biostimulants.
SCIENTIA HORTICULTURAE
(2022)
Article
Engineering, Chemical
L. Maskova, P. Janska, V Klimsa, Z. Knejzlik, V Tokarova, O. Kaspar
Summary: This study encapsulated alliinase into polymer micro-carriers using spray-drying technique and investigated the effect of different process parameters on the activity of encapsulated alliinase. The results showed that maltodextrin is an effective carrier for protecting alliinase against thermal stress, while the production and release of allicin from chitosan carriers can be controlled by varying the cross-linker amount.
ADVANCED POWDER TECHNOLOGY
(2021)
Article
Agronomy
Richard A. Ludlow, Gareth Evans, Michael Graz, Gracia Marti, Puri Castillo Martinez, Hilary J. Rogers, Carsten T. Muller
Summary: This study investigates the storage issue of garlic. By measuring the quality traits and volatile organic compounds (VOCs), the study identifies predictive markers for cold stress and emphasizes the need for realistic warehouse experiments.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Hendrik G. Mengers, Christina Schier, Martin Zimmermann, Martin C. H. Gruhlke, Eric Block, Lars M. Blank, Alan J. Slusarenko
Summary: A study used gentle secondary electrospray ionisation coupled Orbitrap mass spectrometry procedure (SESI-Orbitrap MS) to measure the gas phase concentration of evaporated allicin from a pure solution. Two major breakdown products of allicin were found. This technique can be used to track the chemistry of allicin, isoallin, and methiin in garlic, onion, and ramsons, as well as measure allicin and its metabolites in human breath after garlic consumption. The results are significant for analyzing sulfur-containing volatiles from Allium plants and capturing volatilomes of foodstuffs.
Article
Multidisciplinary Sciences
Ralph John Emerson J. Molino, Klidel Fae B. Rellin, Ricky B. Nellas, Hiyas A. Junio
Summary: The ethanolic extracts of Philippine garlic cultivars were analyzed, revealing the presence of gamma-glutamyl dipeptides and probiotic oligosaccharides. These components may contribute to the superior flavor and nutritional benefits of local garlic varieties.
Review
Nutrition & Dietetics
Tarun Verma, Ankur Aggarwal, Priya Dey, Anil Kumar Chauhan, Summya Rashid, Kow-Tong Chen, Rohit Sharma
Summary: Garlic, an edible tuber from the Liliaceae family, has been used as a spice and remedy for various ailments since ancient times. It contains sulfur compounds such as allicin, ajoene, vinyl-dithiin, and other volatile organosulfur compounds, which have been found to possess antioxidant, antiviral, antimicrobial, antifungal, antihypertensive, anti-anemic, anti-hyperlipidemic, anticarcinogenic, antiaggregant, and immunomodulatory properties.
FRONTIERS IN NUTRITION
(2023)
Article
Agronomy
Richard A. Ludlow, Marianna Pacenza, Adriana Chiappetta, Sarah R. Christofides, Gareth Evans, Michael Graz, Gracia Marti, Hilary J. Rogers, Carsten T. Mueller
Summary: Garlic has a long history of culinary use and as a source of health-promoting compounds. Due to its seasonal nature, long-term storage is required for year-round supply, but quality deteriorates during storage, posing challenges for extracting high value products. Storage under different temperatures affects the quality and activity of alliinase, with cold storage showing more activity loss but lower spoilage compared to room temperature storage after 12 months.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2021)
Article
Pharmacology & Pharmacy
Arijit Mondal, Sabyasachi Banerjee, Sankhadip Bose, Sujayita Mazumder, Rebecca A. Haber, Mohammad Hosein Farzaei, Anupam Bishayee
Summary: Garlic is a plant that possesses antimicrobial, antiarthritic, antithrombotic, antitumor, hypoglycemic, and hypolipidemic activities. Its anticancer activity, among others, has been extensively studied. Garlic contains several bioactive molecules that inhibit the development of various cancers and affect multiple signaling pathways involved in cancer cell survival.
PHARMACOLOGICAL RESEARCH
(2022)
Review
Agriculture, Multidisciplinary
Yupei Deng, Chi-Tang Ho, Yaqi Lan, Jie Xiao, Muwen Lu
Summary: Garlic is widely used as a spice due to its pungent taste and flavor-enhancing properties. Allicin, the main biologically active component of crushed garlic, has been found to have various beneficial biological functions, including antioxidation, anti-inflammation, and antitumor effects. This study provides a comprehensive review of allicin formation, stability, bioavailability, and potential underlying mechanisms, as well as evaluates novel delivery systems for allicin.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Xiude Li, Wendi Teng, Guangmin Liu, Fengyu Guo, Hanzhu Xing, Yahui Zhu, Jinwang Li
Summary: This study found that garlic powder and its key component allicin can reduce the acrylamide content in food, with a significant effect on the formation stage of acrylamide.
Article
Plant Sciences
George P. Burton, Thomas A. K. Prescott, Rui Fang, Mark A. Lee
Summary: Among 168 plants of wild garlic, allicin was the only metabolite positively related to antibacterial activity. Soil temperature was a key factor influencing metabolite concentrations, but allicin concentrations and antibacterial activity were not related to other ecological parameters. This finding has important implications for the development of wild garlic as a health supplement or animal feed additive.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2023)
Article
Horticulture
A. Thangasamy, Kalyani Gorrepati, Pranjali H. Ghodke, Shabeer T. P. Ahammed, Manjusha Jadhav, Kaushik Banerjee, Major Singh
Summary: Sulfur fertilization significantly affects the yield and quality of garlic, with lower doses improving biochemical quality and higher doses causing a decline. The concentration of biochemical components in garlic shows a positive relationship with the dose of sulfur, but higher yields do not always correspond to higher sulfur doses.
SCIENTIA HORTICULTURAE
(2021)
Article
Engineering, Chemical
Lauro Adeilson da Silva Alvarino, Fernando Manzotti, Wardleison Martins Moreira, Thiago Peixoto de Araujo, Daniel Tait Vareschini, Maria Angelica Simoes Dornellas de Barros
Summary: Contamination of water resources by pathogenic microorganisms is a major global concern. This study aimed to develop natural antibacterial materials by impregnating activated babassu charcoal with aqueous and alcoholic extracts of garlic to reduce the microbial load in effluents. The results showed significant antibacterial activities of the garlic extract-impregnated biomaterials, making them a green alternative for pre-treatment of complex effluents such as hospital effluents.
Review
Biochemistry & Molecular Biology
Monika Bar, Urszula E. Binduga, Konrad A. Szychowski
Summary: This review summarizes the methods and effectiveness of isolation of active substances from garlic and their impact on the garlic extract composition and biological properties. Water-based extracts are responsible for antimicrobial properties, alcohol-based extracts exhibit outstanding antioxidant power, and garlic oil shows potential for anticancer effects.
Article
Thermodynamics
Hany S. EL-Mesery, Frederick Sarpong, Weixing Xu, Mona A. Elabd
Summary: The hybrid infrared dryer, combining infrared and hot-air heating systems, effectively dries garlic slices by conserving energy and improving rehydration capacity, allicin content, and color. It provides a better drying alternative for industrial applications.
CASE STUDIES IN THERMAL ENGINEERING
(2022)
