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Current Functional Foods


ISSN (Print): 2666-8629
ISSN (Online): 2666-8637

Review Article

A Comprehensive Study of Allium Sativum Linn

Author(s): Roshan Sah*, Manish Pal Singh and Kashmira J. Gohil

Volume 2, Issue 2, 2024

Published on: 29 November, 2023

Article ID: e291123224020 Pages: 15

DOI: 10.2174/0126668629259652231108112909

Price: $65


Allium Sativum, commonly known as garlic, has been employed for ages for both cuisines and restorative purposes. Many sulfur-containing phytochemical constituents are abundant in garlic and they are responsible for its many pharmacological properties. The most extensively studied compound in garlic is allicin, however, other forms of garlic such as aged garlic, raw garlic, and oil maceration of garlic, have their own unique chemical properties. Garlic has been shown to lower blood pressure, reduce cholesterol levels, improve insulin sensitivity, inhibit cell proliferation, enhance peristalsis motion, modulate acetylcholine, and inhibit lipid oxidation. Apart from all its traditional therapeutic activity, it has much more potential for further study such as cancer treatment with lesser side-effects, improving mitochondrial dysfunction in Huntington’s disease, enhancement psoriasis treatment, affinity to treat glomerular disease, and vast scope in polycystic ovary syndrome and in uterine contraction. This review talks about pharmacology activities, future aspects, phytochemicals, and the privileged aspects of Allium Sativum.

Keywords: Diversity of garlic, anti-cancer, neuroprotective, anti-psoriasis, cardiovascular protection, allicin.

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