Abstract
Garlic (Allium sativum L.) is a type of spice derived from layered tubers, widely used as a source of flavour, taste, and cooking spices. Garlic is a therapeutic ingredient rich in bioactive compounds and antioxidants. The purpose of compiling this review is to provide information about bioactive compounds in garlic as a source of bioactive compounds and their potential to improve the immune system. This review also discussed the various effects of garlic processing on the stability and activity of bioactive compounds and the changes that occur during storage. Garlic contains high levels of organosulfur compounds, micronutrient selenium (Se), and flavonoids. The bioactive compounds in garlic are generally extracted using ethanol as a solvent. Food processing treatments such as boiling, frying, and others can have a positive impact on the organosulfur compounds. Organosulfur levels correlate with changes in antioxidant capacity and activity. The bioactive compounds of garlic can potentially boost the immune system or act as immunostimulants.
Highlights
Garlic is the second most common Allium plant grown in the world after shallots
The phenolic compounds from garlic have one or more hydroxyl groups that act as hydrogen donors to neutralize free radicals
Organosulfur and phenolic compounds as antioxidants in garlic play an important role in preventing cell and organ damage from the oxidation process (Capasso, 2013; Abdel-Gawad et al, 2014)
Summary
Garlic is the second most common Allium plant grown in the world after shallots. Garlic has been consumed and used widely in the food and pharmaceutical industries in fresh or dried garlic. The phenolic compounds from garlic have one or more hydroxyl groups that act as hydrogen donors to neutralize free radicals (antioxidants). Organosulfur and phenolic compounds as antioxidants in garlic play an important role in preventing cell and organ damage from the oxidation process (Capasso, 2013; Abdel-Gawad et al, 2014). The antioxidant activity of bioactive compounds in vegetables and fruits, including garlic, can be affected by some factors such as processing and storage, presence of food additives, and interactions with other nutrients (Nicoli et al, 1999; Cardelle-Cobas et al, 2005; Pedraza -Chaverrí et al, 2007). The main aim of this review is to summarize the various effects of processing and storage of garlic on the stability and activity of its bioactive compounds, and the role of these compounds to enhance the immune system
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