文献类型： 外文期刊
第一作者： Shang, Ao
作者： Shang, Ao;Cao, Shi-Yu;Xu, Xiao-Yu;Tang, Guo-Yi;Li, Hua-Bin;Gan, Ren-You;Corke, Harold;Gan, Ren-You;Mavumengwana, Vuyo
作者机构：
关键词： garlic; phytochemicals; organic sulfides; health benefits; antioxidant; anticancer; cardiovascular protection; antimicrobial
期刊名称：FOODS （ 影响因子：4.35； 五年影响因子：4.957 ）
ISSN：
年卷期： 2019 年 8 卷 7 期
页码：
收录情况： SCI
摘要： Garlic (Allium sativum L.) is a widely consumed spice in the world. Garlic contains diverse bioactive compounds, such as allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine. Substantial studies have shown that garlic and its bioactive constituents exhibit antioxidant, anti-inflammatory, antibacterial, antifungal, immunomodulatory, cardiovascular protective, anticancer, hepatoprotective, digestive system protective, anti-diabetic, anti-obesity, neuroprotective, and renal protective properties. In this review, the main bioactive compounds and important biological functions of garlic are summarized, highlighting and discussing the relevant mechanisms of actions. Overall, garlic is an excellent natural source of bioactive sulfur-containing compounds and has promising applications in the development of functional foods or nutraceuticals for the prevention and management of certain diseases.
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