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IJSRSET151532 | Received: 24 September 2015 | Accepted: 30 September 2015 | September-October 2015 [(1)5: 142-148]
© 2015 IJSRSET | Volume 1 | Issue 5 | Print ISSN : 2395-1990 | Online ISSN : 2394-4099
Themed Section: Science and Technology
142
Traditional Uses, Phytochemistry and Pharmacological Properties
of Garlic (Allium Sativum) and its Biological Active Compounds
Azene Tesfaye1*, Work Mengesha2
1*Biodiversity research Center, Arba Minh University, Ethiopia
2Departement of plant Science, Aksum University, Ethiopia
ABSTRACT
Garlic has a tremendous pharmacological effects due to its biological active constituent (Allicin and its derivatives)
organosulfur compounds. Studies carried out on the chemical composition of the plant show that the most important
constituents of this plant are organosulfur compounds such as allicin, diallyl disulphide, S-allylcysteine, and diallyl
trisulfide which contribute a vital role in its nutraceutical applications. Garlic is one of the most important bulb
vegetables, which is used as spice and flavoring agent for foods Garlic adds to taste of foods as well as it helps to
make them digestible. Garlic contains different useful minerals, vitamins and many other substances used for health
of human beings. It is rich in sugar, protein, fat, calcium, potassium, phosphorous, sulfur, iodine fiber and silicon in
addition to vitamins. It possesses high nutritive value. Furthermore, garlic has pharmaceutical effects and used to
cure a vast conditions including blood pressure and cholesterol, cancer, hepatoprotective, antihelmentics,
antiinflammatory, antioxidant, antifungal and wound healing, asthma, arthritis, sciatica, lumbago, backache,
bronchitis, chronic fever, tuberculosis, rhinitis, malaria, obstinate skin disease including leprosy, leucoderma,
discolouration of the skin and itches, indigestion, colic pain, enlargement of spleen, piles, fistula, fracture of bone,
gout, urinary diseases, diabetes, kidney stone, anemia, jaundice, epilepsy, cataract and night blindness.
Key Word: Allicin, Allium Sativum, Organosulfur, Nutraceutical Effects, Pharmaceutical
I. INTRODUCTION
Garlic (Allium sativum L.) members of family Alliaceae
and is the second most widely used Allium next to
onion widely cultivated throughout the world as
described by (Rubatzky and Yamaguchi, 1997) and
used as spice, additive as well as medicinal plant noticed
by Velisek et al. (1997)
Garlic has tremendous biological active constituent
which contribute in its pharmaceutical applications.
Garlic has been used around the world to cure many
diseases, including hypertension, infections, and snake
bites, and some cultures have used it to ward off evil
spirits, Garlic is used for reducing cholesterol levels and
cardiovascular risk, as well as for its antineoplastic and
antimicrobial properties as described by Koch (1996).
Teferi and Hahn (2002) pointed out that, garlic inhibit
and kill bacteria, fungi, parasites, lower blood pressure,
blood cholesterol and blood sugar, prevent blood
clotting, protect the liver and contains antitumor
properties. Furthermore, Kik and Gebhardt (2001)
explained that, garlic can also lift the immune system to
fight off potential disease and maintain health. It has the
ability to stimulate the lymphatic system which
expedites the removal of waste from the body. It is
considered an effective antioxidant and can help protect
cells against free radical damage. In addition, the studies
of Sterling and Eagling (2001) and Sovova and Sova
(2004) reported that garlic promotes and support the
heart, stomach, circulation and the lungs. Garlic has
come an effective natural agent all rounded treatment for
preventing wound infection, common cold, malaria,
cough and lung tuberculosis, hypertension, sexually
transmitted diseases, mental illness, kidney diseases,
liver diseases, asthma, diabetes as mentioned by Velisek
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143
et al. (1997). The focal point of this review is to
overview the traditional uses, photochemistry and
pharmacological properties of garlic.
II. METHODS AND MATERIAL
Data Sources and Data Extraction
In order to collect the desirable information, systematic
literature searches were conducted on MEDLINE,
EMBASE, BIOSIS databases and poplar search engine
(Pdf searcher.org., google scholar, Osun.org and other
Journal sites) were included. A huge number of recently
published paper were studied during the year 2014/2015
and data extraction was performed methodologically
based on previously identified keywords including:
Allium sativum, garlic, Allium, organosulfur compounds,
allicin, and ajoene
Data Presentation
The findings were interpreted and classified on the basis
of relevance to the topic and a summary of all effects
were reported as table and figure. Each topic starts with
a brief review traditional uses of the plant that suits the
topic and then the information is supported by the results
of various pharmacological studies conducted in that
field. Finally based on the reviewed information a
conclusion was reached.
Overview of Garlic (Allium sativum)
A. sativum L, commonly known as garlic is a species in
the onion family. Botanically, it belongs to the genus
Allium, family Alliaceae of plants that produce
organosulfur compounds, such as allicin and
diallyldisulfide (DADS), which account for their
pungency, lachrymatory effects spicy aroma and
pharmaceutical activities. Its close relatives include
vegetable crop such as onion (Allium cepa), leek
(Allium ampeloprasum), shallots (Allium ascalonicum)
and chive (A. schoenioprasum) as indicated by Eric
(2010).
Garlic is monocotyledonous biennial plant. It is an
erect or upright plant that can reach a height of 70
cm to 90 cm as described by (Brewster, 1994).
Pulseglove ( 1972) stated that, the plant contains an
underground bulb and above the ground vegetative part
which consist of the leaves and flowers. The rooting
system is adventitious while the bulbs comprise of
small bulbils called cloves, which are the vegetative
propagating materials of the crop. The true stem is
much reduced. The long, sword shaped leaves grow
from the bulb beneath the surface of the soil are linear,
flat and lance shaped. They are green, sometimes with
a blue tinge. The bulbs are broadly ovoid two to four
centimeters in diameter and consist of several,
densely crowded, angular, truncated smaller bulbs
called cloves. The garlic bulb consists of numerous
cloves, which is the main economic organ both for
consumption and propagation explained by Warrier et
al (1993).
Garlic can be grown under a wide range of climatic
conditions, soil texture and pH levels but prefers cool
weather and grows at higher elevation (900 to 1200
meters) and annual temperature ranging from 12oC to
24oC as stated by (Libner, 1989). Garlic grow in low
rainfall areas with irrigation during the early vegetable
growth and prefer short day for better bulb formation. It
requires well drained loamy soils rich in humus, with
fairly good content of potassium. Sandy loams are best
because of their water holding capacity and generally
good drainage. Though, sandy, silt and clay loam are
recommended for commercial production, the soil should
be fertile, rich in organic matter, well drained, capable of
holding adequate moisture during the growing period,
and having soil pH ranging from 6.8 to 7.2. Lower pH
levels inhibit plant growth, and soil pH below 5.0 can
actually lead to plant death as indicated by Janet (2008).
Phytochemical Constituent of Garlic (Allium sativum)
As pointed out by Ameenah et al. (2004) garlic contains
sulfur compounds including aliin, allicin, ajoene,
allylpropl, diallyl, trisulfide, sallylcysteine, vinyldithiines,
S-allylmercaptocystein, and, peptides, steroids,
terpenoids, flavonoids, and phenols. Besides sulfur
compounds garlic contains 17 amino acids and their
glycosides, arginine and others. Minerals such as
selenium and enzymes allinase, peroxidases, myrosinase,
and others amino acids and their glycosides: arginine and
others Selenium, germanium, tellurium and other trace
minerals, and others. Garlic also contains arginine,
oligosaccharides, flavonoids, and selenium, all of which
may be beneficial to health as mentioned by Milner
(1996). Garlic contains a higher concentration of sulfur
compounds than any other Allium species. Mikaili et al.
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144
(2013 reported that the sulfur compounds present in
garlic are responsible both for its nutraceutical and
medicinal effects.
Garlic contains alliin (S-allyl cysteine sulfoxide) which
can metabolism in to allicin (diallyl thiosulfinate or
diallyl disulfide), by the enzyme allinase which is
activated through injuries on garlic as described by Shela
et al. (2006). Allicin is further metabolized to
vinyldithiines within hours at room temperature and
within minutes during culinary Kaschula et al. (2010).
Ajoene is a garlic-derived compound produced most
efficiently from pure allicin by several enzymes, Garlic
oil, aged garlic and steam-distilled garlic do not contain
significant amounts of aliin or allicin, but instead contain
various products of allicin transformation; none appears
to have as much physiologic activity as fresh garlic or
garlic powder as stated by Shela et al. (2006), and
Ameenah et al., 2004). Besides this garlic also contains a
volatile oil which contribute in its pharmacological
properties as mentioned by Kaschula et al., 2010.
Traditional Uses
Culinary use
Garlic is one of the most important bulb vegetables,
which is used as spice and flavoring agent for foods as
reported by (Velisek et al., 1997). It is widely used
around the world for its pungent flavor as a seasoning or
condiment. Moreover, Edwards et al. (1997) noticed that
garlic is used in preparing foods, particularly some kinds
of stew and in making dried foods for storage. The
pungency, lachrymatory effects and spicy aroma of
garlic are due to the presence of organosulfur compounds
such as allicin and diallyldisulfid.
Garlic adds to taste of foods as well as it helps to make
them digestible. It is an important ingredient in the
leading cuisines around the world. Garlic as a spice is
utilized in both fresh and dehydrated state in the food
industry. It is dehydrated into different products such as
flakes, slices, and powders as described by Ahmad
(1996). In addition to adding taste for foods, garlic
contains different useful minerals, vitamins and many
other substances used for health of human beings. It is
rich in sugar, protein, fat, calcium, potassium,
phosphorous, sulfur, iodine fiber and silicon in addition
to vitamins. It possesses high nutritive value. Its pungent
flavor makes it used mainly as spice, seasoning and
flavoring of food stuffs involving both green tops and
bulbs.
Table 1: Summary of nutritive value of garlic [Source USDA nutrition database (2009)]
Substance
Amount found/100g
Substance
Amount found/100g
Water(Moisture)
58.58%
Vitamin B6
1.235 mg
Energy
623 kJ (149 kcal)
Folate (Vitamin. B9)
3 µg
Carbohydrates
33.06 g
Vitamin C
31.2 mg
Sugars
1.00g
Calcium
181 mg
Dietary fiber
2.1 g
Iron
1.7 mg
Fat
0.5g
Magnesium
25 mg
Protein
6.39g
Phosphorus
153 mg
Beta-carotene
5 µg
Potassium
401 mg
Thiamine(Vitamin B1)
0.2 mg
Sodium
17 mg
Riboflavin (Vitamin. B2)
0.11 mg
Zinc
1.16 mg
Niacin (Vitamin. B3)
0.7 mg
Manganese
1.672 mg
Pantothenic acid (Vitamin B5)
0.596 mg
Selenium
14.2 µg
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145
Pharmacological Activities of Garlic
Due to its biological active component allicin and its
derivative, garlic has been used as a medicine to cure a
wide range of diseases and conditions related the heart
and blood system including high blood pressure, high
cholesterol, coronary heart disease, heart attack, and
“hardening of the arteries” (atherosclerosis) as
pronounced by Mikaili et al. (2013).
Amagase (2006) noticed out garlic is used to prevent
various types of cancer comprising colon cancer, rectal
cancer, stomach cancer, breast cancer, prostate cancer,
prostate cancer and bladder cancer, and lung cancer. It is
also used to treat Cardiovascular disease including:
Antilipemic, antihhypertensive, anti-atherosclerotic, an
enlarged prostate (benign prostatic hyperplasia; BPH),
diabetes, osteoarthritis, hayfever (allergic rhinitis),
traveler's diarrhea, high blood pressure late in pregnancy
(pre-eclampsia), cold and flu. It is also used for building
the immune system, preventing tick bites, and
preventing and treating bacterial and fungal infections.
Furthermore, Pendbhaje et al. (2000) listed out the
pharmaceutical activities of garlic. The plant is
effective to treat fever, coughs, headache, stomach ache,
sinus congestion, gout, rheumatism, hemorrhoids,
asthma, bronchitis, shortness of breath, low blood
pressure, low blood sugar, high blood sugar, and
snakebites. It is also used for fighting stress and fatigue,
and maintaining healthy liver function. In addition to
this, Jung et al. (2000) reported that garlic is also used
to promising effect against to asthma, arthritis, sciatica,
lumbago, backache, bronchitis, chronic fever,
tuberculosis, rhinitis, malaria, obstinate skin disease
including leprosy, leucoderma, discolouration of the
skin and itches, indigestion, colic pain, enlargement of
spleen, piles, fistula, fracture of bone, gout, urinary
diseases, diabetes, kidney stone, anemia, jaundice,
epilepsy, cataract and night blindness.
Garlic paly crucial role in area of pharmaceutical and
used for the treatment of cardiovascular and other
demise causing ailments including:
Antilipemic (cholesterol lowering)
Garlic can prevent blood clotting and increase the rate
at which blood clots are broken down, as as indicted by
Auer et al. (1990). Garlic powder and it oil significantly
reduced cholesterol biosynthesis by inhibiting HMG-
CoA reductase and 14-alpha-demethylase
Antihypertensive
Garlic powder is used to cure hypertensive. According
to Silagy and Neil (1994) garlic extracts has a
significant reduction in systolic blood pressure (SBP)
and in diastolic blood pressure (DBP) and act as anti-
hypertensive.
Antibiotic
Due to Allicin and its derivative, garlic has the
broadest spectrum of any antimicrobial substance
compromising of antibacterial, antifungal, antiparasitic,
antiprotozoan and antiviral this chemical contributes
fresh garlic its strong biting flavor, and reliable
antibiotic effect. As indicated by Caporaso et al (1983)
Garlic appears to have antibiotic activity whether taken
internally or applied topically.
Anti-tumor Effects
Garlic extracts used as inhibition of cancer
development in the presence of known tumor
promoters and Sulphurous components present in
garlic are believed to be liable to evade the developing
of cancerous cells in stomach, liver, and other organs
of human as described by Pendbhaje et al. (2000).
Antimicrobial Activity
Garlic is believed to possess antimicrobial properties
that can control a variety of organisms. Several studies
recommend garlic as an alternative form of treatment
or prophylaxis in cases of infections especially
gastrointestinal infections.as noticed by Prafulla et al.
(2011) Crude garlic extracts and its constituent, Ajoene
exhibited activity against both gram negative and gram
positive bacteria at room temperature as described by
Yangha, (2007).
Anthelmentic
Pendbhaje et al. (2000) reported that garlic is useful in
the treatment of intestinal worms. Sulfurous components
of garlic may be useful to eliminate tapeworms.
Diuretic
Garlic acts as a diuretic which helps to get rid of body
liquids. It may act as a very useful resource in case of
rheumatism, gout, arthritis, hidropesía, edemas as
described by Ali (1995)
Digestive
Ali (1995) noticed that garlic facilities the digestion by
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146
stimulating the liver, the gall bladder and the pancreas
although its use should be avoided when existing
hyperchloridia (stomach acidity) and also when having
frail stomachs (Eat it raw or crushed and mixed with
butter.)
Vaginal Infections
According to Ali et al. (1995) garlic is one of the best
antibiotics. It has bactericidal and fungicidal properties,
able to kill or inhibit the growth of microorganisms
that could be responsible for infections that cause
vaginal irritation, vaginitis or vaginal flow.
Platelet Effects
Al Qattan et al. (2006) pointed out that garlic and its
derived compound (ajoene) have proven inhibition of
platelet aggregation in vitro and in animals and
reduction of platelet- dependent thrombus formation.
Anti-platelet activity may be attributable to garlic
constituents including adenosine, allicin and paraffinic
polysulfides as described Srivastava and Tyagi
(1995).
Sickle Cell Anemia
Sickle cell anemia is a genetic disease caused by
abnormal hemoglobin. Dense cells, which have an
elevated density and possess an abnormal membrane,
have a tendency to adhere to blood components such as
neutrophils, platelets, and endothelial cells, which line
blood vessels. Ohnishi et al. (2001) found that Aged
Garlic Extract (4.0 mg/ml) could inhibit dense cell
formation by 50% along with other effective nutrients
like black tea extract, green tea extract, pycnogenol, α-
lipoic acid, vitamin E, coenzyme Q10, and ß-carotene
Liver Protective/Detoxification Effects
It has been reported that aged Garlic Extract have liver
protective effects. It has demonstrated in vivo from the
liver toxins: carbon tetrachloride, paracetamol
(acetaminophen) and bromobenzene by Amagase
(2000). It has been shown to inhibit both the formation
and bioactivation of liver carcinogenic nitrosamines
and has prevented the mutagenic effects of aflatoxin
B1as pronounced by Borek (1998).
Antioxidative and Radioprotective Effects
Borek (2001) reported that aged garlic extract and its
various constituents have proven an array of
antioxidant and radio-protective effects in studies.
They have been shown to protect white blood cells
from radiation damage, liver cells from lipid
peroxidation and vascular endothelial cells from
oxidant injury and enhance antioxidative enzyme
systems in cells. They have been shown to scavenge
hydrogen peroxide, to inhibit the formation of TBA-RS,
to protect the heart from cardiotoxic, anticancer drug
doxorubicin, to protect the kidneys from the antibiotic
gentamicin as described by Oshiba et al (1990).
Figure 1 : Pharmaceutical activities of Garlic
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147
III. CONCLUSION
Garlic (Allium sativum .L) has been described with the
various biological activities from ancient times. The
plant contains biological active constituents which
contributes a vital role in its nutraceutical application. it
contains essential mineral, vitamins, protein and is well
known to all as it’s wide use as a spice or condiment
continental cuisine besides to its, Along with this the
plant has various potential pharmacological activities
against various life threatening diseases and disorders’
The impression of research in this review is directed to
provide a brief spectrum of garlic in medicines and
culinary.
IV. ACKNOWLEDGMENT
Authors wish to express their sincere thanks to Mr.
Degwale M., Chalew T., and Mesertu M. for their
continual encouragement and support.
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