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International Journal of Green Pharmacy • Jan-Mar 2016 (Suppl) • 10 (1) | S1
Garlic: A potential source of
pharmaceuticals and pesticides: A review
Ravi Kant Upadhyay
Department of Zoology, D D U Gorakhpur University, Gorakhpur, Uttar Pradesh, India
Abstract
Garlic (Allium sativum) holds a unique therapeutic potential as it inhibits invasion of carcinoma, provides
cardiovascular protection, lowering of cholesterol, blood pressure, anti-platelet activities, and thromboxane
formation. It provides protection against atherosclerosis and associated disorders and helps to decrease serum
levels of glucose, insulin, triglycerides, and uric acid, as well as insulin resistance, and reduces cytokine levels. It
shows hypolipidemic, anti-platelet, and procirculatory effects, and antimutagenic and antiproliferative properties.
It prevents cold and flu symptoms through immune enhancement and exhibits anticancer and chemopreventive
activities. The main active component of garlic is alliin (S-allyl cysteine sulfoxide), a potent antioxidant which
shows cardioprotective and neuroprotective actions. Diallyl trisulfide, major garlic derivatives, could inhibit the
cell proliferation by triggering either cell cycle arrest or apoptosis in a variety of cancer cells. Organosulfur
compounds from garlic inhibit the growth of transplanted as well as spontaneous cancers in preclinical animal
models without any adverse side effects. Garlic is a good source of anti-invasive, antioxidant, anti-inflammatory,
immunomodulatory, chemopreventive, hepatoprotective, antimicrobial, apoptotic, cardioprotective, antidiabetic
agents and shows insecticidal effects against lepidopteran, coleopteran, dipteran and homopteran insect pests.
Hence, its constituents could be used to develop alternatives to conventional insecticides for control of serious
fruit and vegetable pests. Garlic herbal preparations can reduce non-target exposure to hazardous insecticides and
curb resistance development in insects. No doubt garlic based different ailments and concoctions can be used to
alleviate a variety of health problems. Its various supplements contain a different concentration of organosulfur
compounds are available commercially in market.
Key words: Allium vegetables, anticancer, hepatoprotective, neuroprotective and pesticidal activity organosulfur
compounds
Address for correspondence:
Ravi Kant Upadhyay, Department of Zoology,
D D U Gorakhpur University, Gorakhpur - 273 009.
Uttar Pradesh, India. Phone: +91-9838448495.
E-mail: rkupadhya@yahoo.com
Received: 27-08-2015
Revised: 06-01-2016
Accepted: 19-01-2016
INTRODUCTION
Allium sativum, commonly known as lahsun
in Hindi (Garlic in English) belongs to family
Alliaceae and plant order liliales.[1] Garlic has
been used for centuries as a prophylactic and
therapeutic medicinal agent. Plant prefers
sunny dry places in relatively arid climate.
Garlic is a perinneal, erect, bulbous herb
indigenous to Asia but it is commercially grown
in many parts of the world. Both cultivated and
wild species of garlic are available in different
climatic regions. The bulb contains a number of
concentric bulblets which have a characteristic
strong alliaceous odor and very persistently
pungent and acid taste. Other members of the
garlic family include Allium cepa (onion),
Allium ascalanicum (shallot), and Allium
porrum (Leek). Of all the Allium species, garlic
is the most important because of the presence of
sulfur compounds.[2] Garlic (L.) is an important
aromatic plant that shows multiple uses [Figure 1]. It is
the main singular and combined foodstuff, which is used
in traditional medicine of India. Alliums has been grown
for many centuries for their characteristic, pungent flavor,
and medicinal properties. Garlic is one of the important
Alliums which are used for both culinary and medicinal
purpose by many cultures for centuries.[3] It is a rich
source of organosulfur compounds which are thought to be
responsible for its flavor and aroma, as well as its potential
health benefits.[4]
REVIEW ARTICLE
Upadhyay: Garlic: A source of medicines
International Journal of Green Pharmacy • Jan-Mar 2016 (Suppl) • 10 (1) | S2
Garlic is used to alleviate a variety of health problems due to
its high content of organosulfur compounds and antioxidant
activity. The plant contains an array of components which
hold immunomodulating properties.[5] Crushing or chopping
of garlic releases an enzyme called alliinase that catalyzes the
formation of allicin. Different garlic preparations are effective
against health risks and even used as dietary supplements
such as aged garlic extract (AGE) and garlic oil etc. Its
components/formulations can scavenge free radicals and
protect membranes from damage and maintains cell integrity.
It also provides cardiovascular protection mediated by
lowering of cholesterol, blood pressure, antiplatelet activities,
and thromboxane formation thus providing protection against
atherosclerosis and associated disorders. Besides this, it
possesses antimutagenic and antiproliferative properties
that are interesting in chemopreventive interventions.[6]
Organosulfur compounds from garlic effectively inhibit the
growth of transplanted as well as spontaneous cancers in
preclinical animal models without any adverse side effects[7]
garlic organosulfide diallyl trisulfide (DATS) inhibits
estrogen receptor-α (ER-α) activity in human breast cancer
cells. Exposure of MCF7 and T47D cells to DATS resulted
in downregulation of ER-α protein, which peaked between
12 and 24 h post-treatment.[7]
Garlic (A. sativum) is a good quality functional food which
works against various pathologies and holds unique therapeutic
potential.[6] Garlic shows health promoting properties due to
the presence of sulfur-containing metabolites, i.e., allicin and
its derivatives.[6] The main active component is alliin (S-allyl
cysteine sulfoxide), a potent antioxidant that also show
cardioprotective and neuroprotective actions. In addition, it
helps to decrease serum levels of glucose, insulin, triglycerides,
and uric acid, as well as insulin resistance, and reduces cytokine
levels.[8] Garlic products act on several signaling pathways,
including the inflammatory and apoptotic ones, and strongly
target cancer.[9] S-allylcysteine (SAC) is a water-soluble
garlic derivative which acts on human ovarian cancer cells
in vitro.[10] SAC treatment significantly reduced the migration
of A2780 cells and decreases the protein expression of Wnt5a,
p-AKT and c-Jun proteins which are involved in proliferation
and metastasis.[10] DATS inhibits matrix metalloproteinase
activities and tightening tight junctions[11] and is highly cytotoxic
to prostate cancer cells.[12] It inhibits invasion of human bladder
carcinoma. Organosulfur compounds, including DATS,
diallyl disulfide (DADS), ajoene, and S-allylmercaptocysteine
(SAMC), have been found to induce cell cycle arrest when
added to cancer cells in cell culture experiments. Their possible
inclusion in diets could explore new therapeutic avenues to
enhanced immunity against diseases. Garlic supplementation
inhibits platelet aggregation and high intakes of garlic and other
Allium vegetables (e.g., onions and leeks) may help protect
against gastric, colorectal cancer (CRC) and relieve from
hepatocarcinogenesis.[13]
CULINARY USES
Both green garlic leaves and bulbs or head (spathe) are highly
edible and are used for various purposes in vegetables. These
are used while immature and tender stage [Figure 1]. These
contain milder flavor than the bulbs. Green garlic is highly
used in most dishes of various regions, including Asia, South
Asia, Middle East, Northern Africa, Europe and parts of South
and Central America. Mature garlic imparts a garlic flavor
and aroma in food, minus the spiciness. For this purpose,
green garlic is often chopped and stir-fried or cooked in soup
or hotpot in Southeast Asian mainly in China for preparing
cookery. Immature flower stalks are also used in stir-fries.
Before using mature garlic bulbs papery, protective layers are
removed off before most culinary uses. Garlic flavor varies
in intensity and aroma with the aging of bulbs and different
cooking methods. Garlic is used with onion, tomato, or ginger
for making dishes and fries. The parchment-like skin is much
like the skin of onion and is typically removed before using
in raw or cooked form. An alternative is to cut the top off the
bulb, coat the cloves by dribbling olive oil (or other oil-based
seasoning) over them, and roast them in an oven. Garlic softens
and can be extracted from the cloves by squeezing the (root)
end of the bulb, or individually by squeezing one end of the
clove. It is true that garlic is frequently used in cooking, but
its use comes with the unwanted accompaniment of “garlic
breath.” Much as with onions, the chemicals that lead to “garlic
breath” are not actually present in unchopped garlic. Garlic is a
common flavoring in food and it is also used as a food additive
to prevent food poisoning. Few intermediate compounds are
formed when the garlic clove is mechanically damaged; or
chopping and processing causes enzymes to break down the
compound alliin, found in the cloves, to form allicin. Allicin is
the major compound that contributes to chopped garlic’s aroma.
It too is broken down into a range of sulfur-containing organic
compounds, several of which contribute to the “garlic breath”
effect. During garlic processing and chopping allicin rapidly
breaks down to form a variety of organosulfur compounds.
Moreover, cooking inactivates alliinase, therefore, garlic
should stand for 10 min after chopping or crushing before
cooking it. Several garlic supplements/products of household
or commercial use are available commercially in the market,
and each type provides a different profile of organosulfur
compounds depending on how it was processed. Garlic
essential oil-based additives, mouth washers, and fumigants
and digestives are sold in different brands.[14] There are single
products such as garlic essential oil, garlic oil macerate, garlic
Figure 1: Green garlic (Allium sativum) and aged garlic bulbs
Upadhyay: Garlic: A source of medicines
International Journal of Green Pharmacy • Jan-Mar 2016 (Suppl) • 10 (1) | S3
powder, and garlic extract sold as single herb category [Table 1].
The manufacturing process is an important consideration when
choosing a garlic supplement for household or commercial use.
Steroid saponins and sapogenins present in garlic bulbs are used
to prepare soft soaps. β-chlorogenin is a characteristic steroid
sapogenin from garlic that is used for skin ointment and as a
shiner. Both garlic paste and soft garlic preparations are used for
flavoring the food items. Garlic products that contain the most
safe, effective, stable, and odorless components are the most
valuable as dietary supplements. Garlic also contains non sulfur
compounds such as steroid saponins. These have characteristic
properties, including the production of stable foam when
shaken with water, hemolytic activity, and a bitter taste. Garlic
preparations differ in their ingredients, effects, toxicities, and
trade name. Garlic natural products of therapeutic and dietary
use are most preferred items used by nutritionists, physicians,
food technologists, food chemists. Raw garlic or half processed
garlic pastes are used as pharmaceuticals for maintaining health
and act against nutritionally induced acute and chronic diseases.
THERAPEUTIC USES
Garlic is widely recognized for its immense therapeutic
potential. Its therapeutical potential has been known for many
ages. It is generally used as a therapeutic agent against various
diseases such as hyperlipidemia and atherosclerosis related-
vascular changes. Fresh garlic juice, aged garlic extract, or
volatile oil are used to cut down cholesterol and plasma lipids.
Garlic actually may be effective in slowing the development of
atherosclerosis and seems to be able to modestly reduce blood
pressure. Garlic is used for many conditions related to the
cardiovascular functions of heart and blood transport system.
It removes of hardening of the arteries, reduce high blood
pressure, cut down high cholesterol level, and lower down the
risk of coronary heart diseases and even provide safety from
heart attack. Garlic and its derivatives can reduce the risk of
various types of human cancer.[11] Locals use garlic products
to prevent colon cancer, rectal cancer, breast cancer, prostate
cancer, and lung cancer. It is also used to treat prostate cancer.
The overall activity of garlic is mainly due to the presence
of sulfur compounds such as alliin, allicin, ajeone and others.
Garlic contains flavor volatiles which are of high medical and
therapeutic importance. Garlic and its active compounds were
found effective in reducing cardiovascular and metabolic risk
by normalizing abnormal plasma lipids, oxidized low-density
lipoproteins (LDLs), abnormal platelet aggregation, high
blood pressure, and cardiac injury. Garlic has the potential
to protect the heart against myocardial infarction; garlic
Table 1: Multiple uses of various plant parts of Garlic (Allium sativum) for treatment of different diseases
Medicinal Preparation/ailment Treatment
Leaves Hot concoction Common cold
Leaves Tea Reduce serum total cholesterol and
triglyceride levels
Bulbs green Crushed paste Reduce platelet aggregation, hyperlipidemia
Leaves Oil Blood‑thinning
Bulb Sticky juice Adhesive in mending glass and porcelain
Bulb Solvent extract (w/v) Nematicide and insecticide for cabbage root
fly and red mite in poultry
Folk medicine Crushed bulbs and dry stem Relieving pain, defense against malaria, flu,
cold and, sneezing deterring animals such as
birds, insects, and worms from eating the plant
Cherokee Hot syrup Expectorant for coughs and croup
Bulb Luke warm paste Antiseptic to prevent gangrene
Garlic+cinnamon Bulb and bark Fish and meat preservative, and antimicrobial
Spiritual and religious Total plant Both good and evil
Europe Bulbs White magic
Central European Total garlic plant could be worn, hung in
windows, or rubbed on chimneys and keyholes
Powerful ward against demons, werewolves,
and vampires
Muslims Green and raw garlic Good for prayer
Hinduism Green and raw garlic Garlic is thought to stimulate and warm the
body and to increase one’s desires
Jain Green and raw garlic Religion avoid eating garlic and onion on a
daily basis
Buddhist traditions Green and raw garlic Increase drives to the detriment of meditation
practice
Upadhyay: Garlic: A source of medicines
International Journal of Green Pharmacy • Jan-Mar 2016 (Suppl) • 10 (1) | S4
essential oil shows anti-atherosclerotic effect.[15] It also
decreases the doxorubicin-induced cardiotoxicity, arrhythmia,
hypertrophy, and ischemia-reperfusion injury. Garlic contains
many functional groups that may act as cardiac endogenous
antioxidants and do reduction of lipid peroxidation. Other
mechanisms, such as regulating ion channels, modulating
Akt signaling pathways, histone deacetylase inhibition, and
cytochrome P450 inhibition, could be responsible for the
cardioprotective effect of garlic. Garlic showed positive
effects on an enlarged prostate benign prostatic hyperplasia
(BPH), diabetes, osteoarthritis, hay fever (allergic rhinitis),
traveler’s diarrhea, high blood pressure late in pregnancy
(pre-eclampsia), cold, and flu. It is also used for toning up
immune system, preventing tick bites, and preventing and
treating bacterial and fungal infections [Table 2].
Garlic exerts beneficial effects against a wide spectrum of
diseases, including cancer and diabetes. It provides relief
from microbial infections, as well as immunological and
cardiovascular disorders. It is actively used for the treatment
of fever, coughs, headache, stomach ache, sinus congestion,
rheumatism, hemorrhoids, asthma, gout, shortness of breath,
bronchitis low blood pressure, low blood sugar, high blood
sugar, and snakebites. It is also used for fighting stress and
fatigue, and treatment of cancer and liver related diseases.[13,16]
Garlic oil is used for the treatment of skin fungal infections
warts, and corns. Garlic ointment is topically used for control
of fungal infections like ringworm, jock itch, and athlete’s
foot. The smelly secondary metabolites from garlic serve
two important functions serve as defense against predators,
parasites, and diseases.
DATS is a major organosulfur component of garlic
(A. sativum L.) that inhibits cell proliferation by triggering
either cell cycle arrest or apoptosis, but the exact mechanisms
of its action in human bladder cancer cells is still remain
Table 2: Nutritional value of garlic (Allium sativum) and its components
Garlic, raw Nutritional value per 100 g (3.5 oz) Metabolic functions
Nutrient Types Energy provider
Carbohydrates 33.06 g Play key roles in the immune system, fertilization,
preventing pathogenesis, blood clotting and development
Sugars 1 g Sugar good for human health
Dietary fiber 2.1 g Production of healthful compounds, increase bulk, soften
stool, and shorten transit time through the intestinal tract
Fat 0.5 g Membrane synthsis, tissue
Protein 6.36 g Build body tissues
Vitamins
Thiamine B1 17% (0.2 mg) Synthesis of acetylcholine, carbohydrate metabolsim
Riboflavin (B2) (9%) (0.11 g) Forms the coenzyme FAD
Niacin (B3) 5% (0.7 g) Forms the coenzyme NAD
Pantothenic acid (B5) 12% (0.596) Forms conezymes involved in amino acid metabolism
Vitamin B6 96% (1.235 mg) Coenzyme in many chemical reactions
Folate (B9) 1% (3 μg) Induce DNA synthesis
Vitamin C 38% (31.2 mg) Promotes protein synthesis
Trace metals
Calcium 18% (181 mg) Matrix component of bone tissue, cofactors of
coagulation enzyme
Iron 13% (1.7 mg) Constituent of hemoglobin
Magnesium 7% (25 mg) Activates ATPase
Manganese 80% (1.672) Cofactor of kinases and isocitric decarboxylase
Phosphorus 22% (153 mg) Contituent of lipids, proteins, nucleic acids, sugar
phosphates
Sodium 1% (17 mg) Membrane transporter
Zinc 12% (1.16 mg) Co‑factor of enzyme
Selenium 14.2 μg Cofactor of glutathione peroxidase
Sulfur 16% Antimicrobial
μg: Micrograms, mg: Milligrams, IU: International units. Percentages are roughly approximated, Garlic bulbs contain approximately 84.09%
water, 13.38% organic matter, and 1.53% inorganic matter, while the leaves are 87.14% water, 11.27% organic matter, and 1.59% inorganic
matter. This percentage varies from variety to variety and climatic conditions.
Upadhyay: Garlic: A source of medicines
International Journal of Green Pharmacy • Jan-Mar 2016 (Suppl) • 10 (1) | S5
unknown.[17] Presumably proapoptotic activity of DATS
is regulated by a caspase-dependent cascade through the
activation of both intrinsic and extrinsic signaling pathways,
which is mediated through the blocking of PI3K/Akt and the
activation of the JNK pathway.[17] There is a lot of variation
among garlic products sold for medicinal purposes. Garlic’s
distinctive odor depends on the method of preparation.
However, the amount of allicin provides, it commercial value
as it is unstable, and changes into a different chemical rather
quickly. Some manufacturers take advantage of this by aging
garlic to make it odorless. Some odorless garlic preparations
and products may contain very little, or no allicin it depends on
garlic processing. The amount of allicin and its effectiveness
of the product are two important parameters of herbal care
products. In dietary methods crushing the fresh clove release
more allicin, hence delayed processing remove out burning
taste. Some products have a coating (enteric coating) to
protect them against attack by stomach acids [Table 1].
PHARMACEUTICAL USES
Garlic shows many health benefits, it is best selling vegetable
and a cheaper medicine available as herbal supplements
throughout the world. Garlic contains four major compounds,
i.e., DADS, allyl methyl sulfide, allyl mercaptan, and
allyl methyl disulfide. Of these, allyl methyl sulfide is the
compound that takes the longest for the body to break down.
It is absorbed in the gastrointestinal tract and passes into the
bloodstream, then passes on to other organs in the body for
excretion, specifically the skin, kidneys and lungs. Due to
the presence of functionally active organosulfur compounds
such as allin, DADS, SAMC, and S-trityl-l-cysteine
garlic has received great attention from a large number of
pharmaceutical companies because of its broad spectrum
disease curing potential. Garlic derived organosulfur
compounds are able to prevent the development of cancer,
cardiovascular, neurological, and liver diseases as well
as allergy and arthritis.[18] Dietary garlic shows protective
effects[19] and is a well-known herbal remedy for removing
nephrotoxicity lipid lowering, platelet, fibrinolytic and
vascular effects.[20] Green garlic is strong antidiabetic and
cardiovascular agent that restores the insulin level and cut
down extra concentration of lipids from the body. Garlic
contains organosulfur compounds which are used to prevent
and treat chronic diseases such as cancer and cardiovascular
disease.[3] Allium vegetables reduce the risk of prostate
cancer,[21] but higher intake of Allium vegetables reduces
risk for CRC.[22] Moreoften, simple aqueous extract of
garlic contains allicin which is highly anticancerous[23] and
antimicrobial agent. Green garlic is hepatoprotective, exhibits
anticancer, and chemopreventive activities. It contains
organosulfur compounds which showed immunomodulation
and anti-inflammatory effects and showed prevention of
cancer and its proliferation. Garlic exhibits hypolipidemic,
antiplatelet, and procirculatory effects. It prevents cold
and flu symptoms through immune enhancement. Dietary
consumption of garlic mainly aged garlic gives therapeutic
potency[24] (AGE) because it attributes a wide variety
of biological activities. AGE also has hepatoprotective,
neuroprotective, and antioxidative activities, whereas other
preparations may stimulate oxidation.[25] Important biological
effects of garlic may be due to conversion of compounds
that are formed during AGE’s long-term extraction process
[Table 2]. Dietary use of garlic restores immune function and
prevents cancer. Garlic and its components possess following
pharmaceutical activities.
ANTIDIABETIC AND CARDIOVASCULAR
Garlic is a common ingredient in Mediterranean cuisine
and it is an important part of the Mediterranean diet. It is
widely used in Asian countries for dietary purposes as aged
or processed garlic for the treatment of cardiovascular and
diabetic patients.[26,27] It contains fructooligosaccharides
which have potential benefits on health.[28] Home made green
garlic preparations possess potential to prevent cardiovascular
disease, and hence it is used as a good protective ailment by
Mediterranean people who have a noted lower mortality
rate due to cardiovascular diseases.[29] Garlic shows multiple
protective effects and improves functioning of cardiovascular
system.[30-32] It removes off atherosclerosis and does reduction
of serum lipids.[29] It shows inhibition of platelet aggregation
and enhancement of fibrinolysis. Wild garlic (Allium
ursinum) has been reported to contain similar amounts of
sulfur-containing compounds[33] (thiosulfinates and ajoenes)
as garlic, and to exert similar effects on cyclooxygenase,
5-lipoxygenase, angiotensin converting enzyme, and platelet
aggregation.[34] Effect of DADS on insulin-like growth factor
signaling molecules involved in cell survival and proliferation
of human prostate cancer cells in vitro and in silico approach
through docking analysis.[35]
LIPID-LOWERING EFFECTS
Garlic products showed positive effects on lipid metabolism
in cholesterol-fed rats[36] and cut down lipid contents
in experimental animals.[37-39] Possibly it may occur via
inhibition of 3-hydroxy-3-methyl-glutaryl-CoA reductase
or other enzymes.[40-43] More specifically, garlic-derived
organosulfur diallyl di- and trisulfide compounds inhibit
cholesterol biosynthesis in primary rat hepatocyte
cultures.[44,45] Moreover, garlic ingredients increase loss
of bile salts in feces and mobilization of tissue lipids into
circulation.[46] Garlic does lowering of blood lipids, blood
sugar, and fibrinogen and induces fibrinolytic activity in
patients with coronary artery diseases. Garlic essential oil
shows profound effect on postprandial hyperlipidemia and
does prevention of atherosclerosis.[47]
Wild garlic (A. ursinum) causes decrease hepatocyte
cholesterol synthesis in vitro.[48] Aged garlic extract and its
Upadhyay: Garlic: A source of medicines
International Journal of Green Pharmacy • Jan-Mar 2016 (Suppl) • 10 (1) | S6
constituents inhibit Cu2+ - induced oxidative modification
of LDL.[49] Aged garlic extract and its constituent SAC
have been found to protect vascular endothelial cells
from injury caused by oxidized LDL.[50] Moreoften, aged
garlic extract, “Kyolic,” and essential oil[51,52] showed
anti-atherosclerosis-related effects.[53] Garlic products
affect lipid content in normal and atherosclerotic human
aortic cells.[54] Garlic products show long term effect on the
development of plaque formation in the carotid branches
of both femoral arteries[55] and lower down blood lipid
level in cholesterol-fed rabbits.[56] Daily supplementation
of aged garlic extracts lower down lipoprotein oxidation
susceptibility,[57] and protects against LDL malfunction.[58,59]
Garlic contains oil-soluble organosulfur compounds which
effect on doxorubicin-induced lipid peroxidation.[60] Garlic
extracts cut down vascular tissue lipids, fatty streak formation,
and atherosclerotic plaque size.[50,56] Garlic supplementation
in diet shows significant lowering in hypercholesterolemia
in patients.[57]
PLATELET EFFECTS
Garlic both dietary as well as herbal medicine
improve platelet function and stop its aggregation and
overcoagulation.[61] Similar anti-platelet properties are also
found in cooked blanched garlic leaves[62] against platelet
aggregation.[63] Aged garlic extract inhibits platelet activation
by increasing intracellular cAMP and reducing the interaction
of glycoprotein IIb/IIIa receptor with fibrinogen[64] Wild
garlic (A. ursinum L.) contains galactolipid and a phytosterol
which exert anti-aggregatory effects.[65] Dietary supplements
of garlic show anticoagulant activity and stop platelet
aggregation and increase the bleeding time.[66,67] Garlic-derived
DADS inhibits proliferation and transdifferentiation of lung
fibroblasts through induction of cyclooxygenase and synthesis
of prostaglandin.[68] Garlic is used to cure cardiovascular
diseases[69] and causes inhibition of platelet activation by
lachrymatory factor synthase.[70] Plant polyphenols are also
used for prevention of heart disease.[71] Garlic derived allicin
shows cardiovascular benefits and antioxidant properties.[72]
It also shows significant anti-atherosclerotic potential and
unique vascular protective properties.[73] Both processing and
cooking conditions of Allium sp. induced antiplatelet activity
and thiosulfinate content.[74]
Garlic and its derived compound ajoene have demonstrated
inhibition of platelet aggregation in vitro as well as in
experimental animals.[75] Garlic inhibits cyclooxygenase
activity[76] and arachidonic acid metabolism in human
blood platelets.[77] Ajoene, the antiplatelet compound
derived from garlic, specifically inhibits platelet release
reaction by affecting the plasma membrane internal
microviscosity.[78] Ajoene and thromboxane[79] act as strong
platelet inhibitor.[80,81] Morespecifically, orally administered
inclusion complex of garlic oil[80] and boiled aqueous extract
of garlic affect platelet aggregation in man [Table 3][81]
Use of garlic in diet causes reduction of platelet-dependent
thrombus formation[82,83] and inhibit platelet aggregation in
hypercholesterolemic men[84] and provide relief to coronary
artery disease patients[85-89] Green garlic cease effect of
cerebrovascular risk factors but low dietary dosage has no
such effects.[90] Raw garlic causes dose-dependent inhibition
of cyclooxygenase in human placenta villi[91] and inhibit
platelet cyclooxygenase in vitro.[92] Raw garlic also reduces
serum thromboxane B2 in animal and human Bordia[93-94] but
boiling garlic prior to before administration appears to reduce
or abolish this effect.[95]
FIBRINOLYTIC EFFECTS
Raw garlic and its essential oil show serum fibrinolytic
activity and anti-clotting effects that could become a solution
of cardiovascular diseases[96] for patients suffering from
coronary artery disease.[46] The long-term use of garlic causes
significant improvement in ischemic heart diseases. Both raw
garlic and fried garlic improve microhemovascular system[97]
and increase fibrinolytic activity in patients if continued
therapy is provided [Table 3].[98]
VASCULAR EFFECTS
Garlic shows endothelium mediated vasorelaxant response in
isolated rat aorta which tone up heart physiology.[99] Garlic
may act on the nitric oxide system and exert effects on the
elastic properties of vasculature.[99] It restores systemic
blood pressure[100a,b] and shows protective effect in aorta of
the elderly patients.[101] However, potent activation of nitric
oxide synthase by garlic may be highly useful in multiple
therapeutic applications.[102] Both allicin and ajoene,
compounds derived from garlic, induce nitric oxide synthase
system[103] that prevents hypertension.[104] Garlic does
pulmonary vasorelaxation due to presence of allicin[105] and
prostaglandins.[106] Similarly, aqueous garlic extract shows
benefical effect on the blood vascular system of streptozotocin-
diabetic rats.[107] It may be endothelium-dependent
and -independent.[108] Garlic powder put positive effect on
cutaneous microcirculation of diseased[100a] and healthy
persons.[100b] Similarly, dried ethanol-water extract of garlic
shows acute effect on the microhaemovascular system of
the skin[100] and restore function of conjunctival vessels
[Table 3].[101]
ANTICANCER ACTIVITY
Due to the presence of multi-components, garlic is a pioneer
food which could be used in complementary therapy for clinical
cancer treatment. Garlic shows many health benefits and it
increases the life quality and expectancy of cancer patients.[3]
It is best selling vegetable and a cheaper medicine available
as herbal supplements throughout the world. Higher intake
Upadhyay: Garlic: A source of medicines
International Journal of Green Pharmacy • Jan-Mar 2016 (Suppl) • 10 (1) | S7
Garlic component Characteristics/attributes Biological activity
Chemo-preventive and anticancer
Allicin A sulfur‑containing compound found
in garlic generates hot sensation
Found in raw garlic opens thermo‑transient
receptor potential channels that are responsible for
the burning sense of heat in foods
Allicin derivatives Major contributors to the
characteristic odor of garlic
Anti‑mutagenic and anti‑proliferative properties
Alliin A sulfur‑containing compound found
in garlic
Flavor and aroma, as well as its potential health
benefits, Prevents LPS‑induced inflammation in
3T3‑L1 adipocytes
Vinyldithiins A sulfur‑containing compound found
in garlic
Strong antioxidant, control several signaling
pathways, including the inflammatory and apoptotic
ones, inhibit matrix metalloproteinase activities and
tightening tight junctions
Proteins, minerals, saponins,
flavonoids, enzymes, B
vitamins
Non sulfur compounds Anticarcinogenic
Allixin mainly phytoalexin A nonsulfur, with a γ‑pyrone
skeleton structure
Antioxidant, show antimicrobial antitumor promoting
effects, inhibition of aflatoxin B2 DNA binding, and
neurotrophic effects, cancer prevention
Allicin Organosulfur compound Growth inhibitors of cancer cells, Strong odor a
stinking rose, repellent action
Allyl methyl sulfide After food intake garlic’s
strong‑smelling sulfur compounds
are metabolized, forming allyl
methyl sulfide
Abundant sulfur compounds in garlic responsible
for turning garlic green or blue during pickling and
cooking. Act as mosquito repellent
DAS A garlic‑derived organosulfur
compound is used to prevent growth
of pancreatic cancer cells
Prevents tumor progression and promotes
apoptosis in ectopic glioblastoma xenograft,
prevent growth of pancreatic cancer cells,
promotes cell‑cycle arrest through the p53
expression. It also triggers induction of apoptosis
via caspase‑ and mitochondria‑dependent signaling
pathways in human cervical cancer Ca Ski cells. It
is found more toxic to prostate cancer cells PC‑3,
human retina pigment epithelial cells (ARPE‑19)
and HCT116 cells It induces apoptosis in MCF7
human breast cancer cells
DATS Cytotoxic to prostate cancer cells Highly cytotoxic to prostate cancer cells, inhibits
cell proliferation by triggering either cell cycle arrest
or apoptosis, shows proapoptotic activity regulated
by a caspase‑dependent cascade through the
activation of both intrinsic and extrinsic signaling
pathways, or mediated through the blocking of
PI3K/Akt and the activation of the JNK pathway
Diallylpolysulfides Organosulfur compound Diallylpolysulfides induce growth arrest and
apoptosis in cells
DATTS Organosulfur compound Induce mitotic arrest to apoptosis
gamma‑glutamylcysteines,
Allylcysteine sulfoxide (alliin)
Organosulfur compound Generate hot odor
Allyl sulfides Organosulfur compound Inhibit cell growth of skin cancer cells through
induction of DNA damage mediated G2/M arrest
and apoptosis
SAC Organosulfur compound Acts on human ovarian cancer cells in
Table 3: Biological activity of chemical constituents isolated from garlic (Allium sativum) and its
associating species
(Contd...)
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International Journal of Green Pharmacy • Jan-Mar 2016 (Suppl) • 10 (1) | S8
of Allium vegetables reduces risk for CRC.[22] Garlic contains
organosulfur compounds which are used to prevent and treat
chronic diseases, such as cancer and cardiovascular disease.[3]
Thiacremonone (2, 4-dihydroxy-2, 5-dimethyl-thiophene-3-
one is sulfur compound generated from high-temperature-
high-pressure-treated garlic.[108] It shows inhibition of
NF-kappaB and cancer cell growth with IC (50) values
about 100 µg/mL in colon cancer cells.[108] Peroxiredoxin 6
is a member of peroxidases, and has glutathione peroxidase
and calcium-independent phospholipase A2 activities.
DATS, a garlic-derived organosulfur compound is used to
prevent growth of pancreatic cancer cells.[109] Similarly,
S-Allylmercaptocysteine is known to exhibit anti-cancer
effects.[110] while S-benzyl-cysteine a structural analog of
SAC, is one of the major water-soluble compounds in aged
garlic extract. Aged black garlic contains diallyl trisulfide
which induces aopotic pathway in pancreatic cancer cells.[111]
Allicin also inhibit oncogenesis.[112] SBC exerts cytotoxic
activity involving activation of mitochondrial-dependent
apoptosis through p53 and Bax/Bcl-2 pathways in human
gastric cancer SGC-7901 cells [Table 3].[113]
Green garlic contains S-benzyl-cysteine that mediate cell
cycle arrest and induce apoptosis by involving activation of
mitochondrial-dependent caspase cascade through the p53
pathway in human gastric cancer SGC-7901 cells[114] while
its green tea shows good therepeutic potential against lung
cancer. Garlic is an important functional food[114] whose
dietary consumption is found highly protective in lung
cancer[115] and lowers down cancer risk[116] Black garlic
extracts (BGE) check proliferation of lung cancer[117] while
green garlic possesses enough potential to control CRC
and other types of carcinoma.[118] Garlic oil inhibits the
proliferation of AsPC-1, PANC-1, and Mia PaCa-2 cells and
induced programmed cell death, cell cycle arrest, and show
pro-apoptosis effects on AsPC-1 cells in a dose and time
dependent manner in vitro.[119] Garlic oil shows preventive
and therapeutic potential in human pancreatic carcinoma
cells.[120] Allyl mixed sulfides inhibit cell growth of skin
cancer cells through induction of DNA damage mediated
G2/M arrest and apoptosis.[121] Both allicin and allyl-mixed
disulfides with proteins and small thiol molecules affect
microbial growth mainly bacteria.[121] Green garlic in diet is
best nutruceuticals for controlling invasive cervical cancer
[Table 3].[122,123]
DATS is found more toxic to prostate cancer cells PC-3[68]
and human retina pigment epithelial cells (ARPE-19) and
HCT116 cells.[124] Cyclic sulfoxides garlicnins B2, B3,
B4, C2, and C3 form are toxic to cancer cells.[125] Garlic,
silver bullets are used for carcinoma surveillance in upper
endoscopy for Barrett’s esophagus.[126] Multi-targeted DATS
prevents tumor progression and promotes apoptosis in
ectopic glioblastoma xenografts in SCID mice via HDAC
inhibition.[10] Garlic constituent DATS induced apoptosis in
MCF7 human breast cancer cells.[126,127] Alliin, isolated from
garlic (A. sativum) prevents LPS-induced inflammation in
3T3-L1 adipocytes. SAC, derived from garlic suppresses
proliferation and induces apoptosis in human ovarian cancer
cells in vitro.[127] Sodium 2-propenyl thiosulfate derived from
garlic induces phase II detoxification enzymes in rat hepatoma
H4IIE cells[128] while conjugates of daidzein-alliinase are
used as a targeted pro-drug enzyme system against ovarian
carcinoma.[129] Allium vegetables reduce risk for gastric
cancer and adenocarcinoma[130-132] and inhibit occurrence of
disease[133] in follow-up nutritional cohort[134] Garlic contains
vitamin, minerals, and special supplements that lower down
risk of hematologic malignancies and lifestyle diseases such
as cancer.[135,136] However, dietary supplements containing
multivitamins, folic acid showed strong anticancer effects
in breast cancer survivors[Table 2].[21] These lower down
oxidative stress and induce apoptotic mechanisms in acute
promyelocytic leukemia.[137] Garlic shows cardioprotective
effects[138,139] and is used as a complementary and alternative
medicines treatment of breast cancer.[140,141] It shows potential
beneficial effects in oncohematology.[142]
Garlic component Characteristics/attributes Biological activity
Chemo-preventive and anticancer
SAMC Organosulfur compound Induce cell cycle arrests and reduces the risk of
various types of human cancer
S‑alkenylmercaptocysteine Organosulfur compound Induce apoptosis in pancreatic cells
Garlicnins B (1), C (1), and D Sulfur containing compounds Highly toxic to cancer cells
SAMC Active organosulfur compounds Highly toxic to cancer cells
SAC Active organosulfur compounds Suppresses proliferation and induces apoptosis in
human ovarian cancer cells in vitro. reduced the
migration of A2780 cells and decreases the protein
expression of Wnt5a, p‑AKT and c‑Jun proteins
which are involved in proliferation and metastasis
Polysulfanes Sulfur containing compounds Possess antimicrobial, chemopreventive and
anticancer properties
SAC: S‑allylcysteine, SAMC: S‑allylmercaptocysteine, DATTS: Diallyltetrasulfide, DAS: Diallyl sulfide
Table 3: (Contd...)
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International Journal of Green Pharmacy • Jan-Mar 2016 (Suppl) • 10 (1) | S9
IMMUNOMODULATION AND ANTI-
INFLAMMATORY EFFECTS
Garlic contains organosulfur compounds that elicit anti-
inflammatory and anti-oxidative responses and control
an emerging tumor.[143] Garlic compounds showed
immunomodulation and anti-inflammatory effects[143] and
combat various physiological threats including oxidative
stress, cardiovascular complexities, cancer insurgence, and
immune dysfunction. Garlic could be useful in preventing
the suppression of immune response associated with
increased risk of malignancy as it stimulates the proliferation
of lymphocytes, macrophage phagocytosis, stimulates the
release of interleukin-2, tumor necrosis factor-alpha and
interferon-gamma, and enhances natural killer cells. Garlic
possesses ability to ameliorate oxidative stress, core role in
cardiovascular cure, chemopreventive and as an immune
booster.[140] Garlic contains garlicnins B (1), C (1), and D,
that regulate macrophage activation.[144] Purified protein
fraction from garlic modulates cellular immune responses
against transplanted tumors in Balb/c mice model[145]
while organosulfur compounds showed multiple potential
chemotherapeutic effects against cancer [Table 3].[146]
CHEMOPREVENTIVE/ANTITUMOR
EFFECTS
Diet-derived phytochemicals from garlic reduce the risk
of prostate cancer[147,148] and show onco-cardiological
prevention.[149] These also reduce the risk of invasive
cervical[127,150] and ovarian carcinoma.[133] DATS induces
Bcl-2 and caspase-3-dependent apoptosis via downregulation
of Akt phosphorylation in human T24 bladder cancer
cells.[125] DATS does transcriptional repression and inhibition
of nuclear translocation of androgen receptor in human
prostate cancer cells.[151] Garlic and its derived products
possess enough potential for prevention of CRC and other
conditions.[133] DATS inhibits ER-α activity in human breast
cancer cells.[152] Garlic powder supplemented diet shows
chemopreventive effects in diethylnitrosamine-induced rat
hepatocarcinogenesis.[152] S-allyl-L-cysteines possess free
radicals scavenging capacity and show anti-cancer and
anti-cardiovascular activity. In addition, S-allylmercapto-L-
cysteine, demonstrates hepato-protective effect in vivo[153] and
in vitro cancer-preventive effect in human prostate carcinoma
cells [Table 3].[154]
ANTI-OXIDANT ACTIVITY
Garlic chemical constituents showed very multiple
therapeutic efficacy and are proved useful for preventing
diseases associated with reactive oxygen species (ROS).[155,156]
Aged garlic extract scavenges superoxide radicals and
induces apoptosis in cancer cells.[157,158] DATS does inhibition
of cell proliferation and migration in cancer cells and acts
as chemopreventive drug.[159] DATS also increases ROS
production in primary CRC cells.[160] Diallyl tetrasulfide acts
independently of ROS and tubulin represents one of its major
cellular targets.[160] It induces production of ROS in normal
cells similar to cancer cells in a time and dose-dependent
manner.[161] This is the main reason that both garlic and its
derivatives are used as a conventional drug in many countries
for the clinical treatment of cancer [Table 3].[161]
HEPATOPROTECTIVE
Garlic oil removes hepatocarcinogenesis by modulating
the metabolic activation and detoxification enzymes.[162]
Garlic-derived allicin enhances chemotherapeutic response
and ameliorates tamoxifen-induced liver injury in
experimental animals[162] and shows protective effects on
NDEA-induced rats hepatotoxicity.[163] Water-soluble garlic
derivatives show anticancer responses against human
bladder carcinoma[164] and other lifestyle diseases[165] Dietary
garlic supplements reduces precancerosis in patients[166] and
inhibit early stages of malignancy malignant melanoma and
tissue invasion.[167,168] These also prevent the development of
cancer, cardiovascular, neurological, and liver diseases as
well as allergy and arthritis.[18] Sodium 2-propenyl thiosulfate
derived from garlic induces phase II detoxification enzymes
in rat hepatoma H4IIE cells [Table 3].[169]
ANTI-INVASIVE AND
ANTIPROLIFERATIVE EFFECT
DADS show anti-invasive activity through tightening of tight
junctions and show inhibition of matrix metalloproteinase
activities in LNCaP prostate cancer cells.[170] Natural
tetrasulfides also show antiproliferative effect of in human
breast cancer cells that are mediated through the inhibition
of the cell division cycle 25 phosphatases.[170,171] Garlic
reduces the risk of colorectal polyps[172] and accelerates
red blood cell turnover and splenic erythropoietic gene
expression in mice.[173] Boiled garlic does inhibition
of 1, 2-dimethylhydrazine-induced mucin-depleted
foci and O6-methylguanine DNA adducts in the rat
colorectum.[174] Allicin shows antitumoral activity in murine
lymphoma L5178Y.[175] While DATS-induce apoptosis of
human CNE2 cells [Table 3].[176]
Garlic extract and its fractions showed cytotoxic effect on
malignant and nonmalignant cell lines.[177] Garlic provides
great protection against physiological threats[6] and lower
downs risk of gastric cancer.[178,179] Diallyl sulfide (DAS) from
garlic induces growth inhibition and apoptosis of anaplastic
thyroid cancer cells by mitochondrial signaling pathway[180]
while allyl sulfur compounds cause cellular detoxification
of carcinogens and is used in cancer therapy.[181,182] DATS
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inhibits phorbol ester-induced tumor promotion, activation of
AP-1, and expression of COX-2 in mouse skin by blocking
JNK and Akt signaling.[183] Garlic contains phytochemicals
that counteract the cardiotoxic side effects of cancer
chemotherapy [Table 3].[182]
CHEMOPREVENTIVE/ANTITUMOR
EFFECTS
Diet-derived phytochemicals from garlic reduce the risk
of prostate cancer[144,146] and show onco-cardiological
prevention[184] These also reduce the risk of invasive
cervical[68,182] and ovarian carcinoma.[134] DATS induces
Bcl-2 and caspase-3-dependent apoptosis via downregulation
of Akt phosphorylation in human T24 bladder cancer
cells.[121] DATS does transcriptional repression and inhibition
of nuclear translocation of androgen receptor in human
prostate cancer cells.[153] Garlic and its derived products
possess enough potential for prevention of CRC and other
conditions.[119] DATS inhibits ER-α activity in human breast
cancer cells [Table 3].[7]
Garlic powder supplemented diet shows chemopreventive
effects in diethylnitrosamine-induced rat
hepatocarcinogenesis.[155] It also shows chemoprotection
toward cyclophosphamide toxicity in mice.[185] Garlic protects
against Adriamycin-induced alterations in the oxido-reductive
status of mouse red blood cells[186] and methylcholanthrene-
induced carcinogenesis in the uterine cervix of mice.[187] Garlic
also shows prevention of 4-nitroquinoline 1-oxide-induced
rat tongue carcinogenesis[188] and shows protective effects
against bromobenzene toxicity to precision cut rat liver
slices[189,190] DADS shows prevention of chemically induced
skin tumor development[191] and hamster cheek pouch
carcinogenesis.[192] Onion and garlic oils extracts inhibit
tumor promotion in experimental animals.[193] Garlic extracts
showed antitumor-promoting activity while vegetables
prevent cancer.[194,195] DAS, a flavor component of garlic,
inhibits dimethylhydrazine-induced colon cancer[194] while
organosulfur compounds from garlic and onions protect
from benzo[a]pyrene-induced neoplasia and glutathione
S-transferase activity in the mouse [Table 3].[196]
Garlic derivatives such as ajoene, induces apoptosis in
human promyelo leukemic cells, accompanied by generation
of ROS and activation of nuclear factor kappa B[102] and
show antiproliferative effects. Garlic-derived compound
SAMC is associated with microtubule depolymerization
and c-Jun NH(2)-terminal kinase 1 activation.[197,198] These
components also show induction of apoptosis in breast
cancer cell lines, and did attenuation of cell migration and
induction of cell death in rat sarcoma cells.[199,200] The garlic-
derived organosulfur component ajoene decreases basal cell
carcinoma tumor size by inducing apoptosis.[201] Z-ajoene, a
natural compound purified from garlic shows antimitotic and
microtubule-interaction properties.[201] A protein fraction from
aged garlic extract enhances cytotoxicity and proliferation
of human lymphocytes mediated by interleukin-2 and
concanavalin A.[202] More specifically, garlic preparation
were found active against human tumor cell proliferation[203]
and show antitumor[204] and anti-cancer effects effects
of cancer,[205] Morespecifically, Allium vegetables play
important role in the prevention of cancer [Table 3].[206]
ANTIMICROBIAL ACTIVITY
Herbal extracts of garlic and its products showed
antibacterial activity against multidrug resistant Escherichia
coli and Streptococcus mutans.[207] These enhance
antimicrobial activity of antibiotics[207] and stop viability of
Staphylococcus epidermidis.[21] Garlic essential oil shows
antibacterial activity[208-210] while extract also found active
against periodontal pathogens.[211] Monodispersed garlic oil
microspheres in water using the emulsion technique work
as potential antimicrobials.[211] Allicin shows inhibitory
effect on the growth of Babesia and Theileria equi parasites)
while crude garlic shows activity against Bifidobacterium
species[212] and periodontal pathogens. Garlic shows
inhibitory effect against oral bacteria,[213] and clinical strains
of Staphylococcus, Escherichia, Proteus, Pseudomonas
and Klebsiella,[214] Garlic extracts and sulfur compounds
are known to destroy thiol groups in bacterial enzymes.
Garlic preparations have been shown to exhibit antibacterial
activity against Helicobacter pylori, Shigella dysenteriae,
Shigella flexneri, Shigella sonnei, and E. coli.[215] Fresh
garlic kill certain bacteria such as E. coli, antibiotic-resistant
Staphylococcus aureus, and Salmonella enteritidis. Garlic
exerts anti-pathogen activity against mycobacteria, H. pylori,
and fungi and Histoplasma capsulatum.[216] Thiosulfinates,
particularly allicin, are thought to play an important role
in the antimicrobial activity of garlic.[217,218] Allicin-derived
compounds, including DATS and ajoene, also have some
antimicrobial activity in vitro, although generally less than
allicin.[219,220] Oral garlic preparations showed significant
antibacterial activity in humans.[221-223] Crude extract of bulbs
show antimycobacterial and antibacterial activity.[224,225]
Allicin is highly antimicrobial and work as an antiseptic
candidate molecule but it is extremely unstable and toxic.
Allicin may act via inhibition of thiol-containing and other
enzyme systems, DNA, RNA and protein synthesis.[226]
Ajoene alone possesses antibacterial activity against both
Gram-positive and Gram-negative bacterial species and
inhibits yeast growth. More specifically, Sulfur compounds
in garlic are known to destroy thiol groups in bacterial
enzymes.[227] Garlic oil shows potent antimicrobial activity
on a unit weight basis [Table 3].[228,229]
Garlic extracts showed broad spectrum antifungal
properties[228] against Penicillium funiculosum[229] endophytic
fungus Trichoderma brevicompactum.[230] Volatile sulfur
compounds from A. sativum show post-harvest control
of gray mold in table grapes[231] and inhibit the growth of
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cultured hyphae.[232] Aqueous garlic extract (AGE) against
clinical yeast isolates and alter the structure and integrity
of the outer surface of yeast cells as well as decrease their
total lipid content.[233] Garlic was also shown to increase
phosphatidylserines while decreasing phosphatidylcholines.
Oxygen consumption of yeast cells was also reduced by garlic.
The anti-candidal activity of AGE was antagonized by thiols
including L-cysteine, glutathione, and 2-mercaptoethanol.
AGE effects macromolecular synthesis of Candida albicans
mainly protein, nucleic acid and lipid synthesis.[234] (Garlic)
inhibits lipid synthesis by C. albicans [Table 3].[235]
Allium species contain active ingredients[236] such as allicin
which show antimicrobial activity[224] Garlic contains ajoene,
a sulfur-containing compound shows inhibition of microbial
growth[13] Garlic extract shows inhibition of Mycobacterium
tuberculosis[237] and Mycobacterium avium,[238] garlic extract
shows antimycobacterial synergism to antituberculosis
drugs.[239,240] Garlic oil, garlic powder, and their diallyl
constituents were found active against H. pylori.[241,242] Aqueous
garlic extract was found fungicidal and fungistatic effects on
medically important yeast-like fungi.[243] Garlic shows antifungal
activity in human urine and serum.[243] Garlic oil sulfides and
garlic powder showed antimicrobial properties against human
enteric bacteria.[104] Garlic compound SAC[244] and allicin[245]
shows growth inhibition in H. capsulatum.[246,247] Steroid
saponins isolated from the garlic bulb, eruboside-B exhibited
antifungal activity against C. albicans.[248] Garlic shows in vitro
antimycobacterial activity as well as anti-bacterial activity of
various extracts rich in contains sulfur compounds like allicin,
ajoene, allyl methyl trisulfide, DATS, diallyl disulfide.[231] Garlic
oil demonstrated significant antibacterial activity, particularly
against methicillin-resistant S. aureus.[14] Garlic also shows
anticandidal mode of action[249] and protect from influenza B,
herpes simplex and coxsackie virus infection.[250] Garlic extracts
have a strong antifungal effect and inhibit the formation of
mycotoxins like the aflatoxin of Aspergillus parasiticus. Garlic
contains allicin that displayed significant in vitro fungicidal
and fungistatic activity against three different isolates of
Cryptococcus neoformans [Table 3].[251,252]
ANTI-VIRAL EFFECTS
Garlic extracts have an antiviral effect against human
cytomegalovirus, influenza B, herpes simplex virus Type 1,
herpes simplex virus Type 2, parainfluenza virus Type 3,
Vaccinia virus, vesicular stomatitis virus and human rhinovirus
Type 2.[253] Allicin is safe and shows antifungal prophylactic[254]
reported the efficacy of allicin and its various transformation
products against Herpes simplex virus 1 and 2, vesicular
stomatitis virus, V. virus and parainfluenza virus.[255] Allitridin
works against human cytomegalovirus in vitro.[256] Garlic
extract and compounds showed anti-viral activity against
human cytomegalovirus in vitro.[257] Garlic derived DATS
found active against leukemic cells[258] while Z-ajoene, targets
glioblastoma multiforme cancer stem cell.[240] produces
terpenes with fungistatic properties in response to infection
with Sclerotium cepivorum.[259] Garlic extracts show antiviral
activity against several viruses, including influenza B virus,
herpes simplex virus Type 1, herpes simplex virus Type 2,
parainfluenza virus Type 3, V. virus, vesicular stomatitis virus,
human rhinovirus Type 2,[260] and cytomegalovirus.[256] Ajoene,
found in oil-macerates of garlic, possesses a high level of
antiviral activity followed by allicin, allyl methyl thiosulfinate
and methyl allyl thiosulfinate[217] Allicin is the key component
which shows antimicrobial activity. Allicin has also been
found to be effective as an anti fungal, antibacterial, antiviral
and anti parasitic agent.[218,259] Allitridin inhibits human
cytomegalovirus replication in vitro [Table 3].[259]
ANTIPARASITIC
Garlic extract shows antiparasitic effects against
hymenolepiasis nana and giardiasis[260] and gastrointestinal
parasites mainly cestodes and on trematodes,[261] Blastocystis
hominis and African trypanosomes[262] and intestinal
flagellates of poultry animals.[263] Garlic has been found to
be effective against gastrointestinal parasites of humans
and animals. Garlic-induced death of protozoans such as
Entamoeba histolytica, Hymenolepsis nana, and Giardia
lamblia.[264] Ajoene cream found effective against Tinea
pedis (athlete’s foot) as 1% terbinafine (Lamisil) cream.[265]
Allicin shows inhibitory effect of on the growth of Babesia
and T. equi parasites [Table 3].[266]
GLYCEMIC EFFECTS
White vegetable including garlic and onion makes to the
carbohydrate and nutrient composition of the diet and their
functionality in satiety and metabolic control within usual
meals. These contribute the energy and nutrient content
of the diet and glycemia and satiety.[267] These also effect
of food composition of mixed food on glycemic index.[268]
Effect of methanolic extract of (AS) in delaying cataract in
STZ-induced diabetic rats,[269] antidiabetic effect of garlic
oil but not DADS in rats with streptozotocin-induced
diabetes.[270] Garlic antidiabetic agent provides better diabetic
control in Type 2 diabetes.[271] Garlic dietary supplements
are used as anti-diabetic agent to cure Type 2 diabetes
patients[272] with obesity.[273] Garlic either used in salads or
taken as medicine could manage Type 2 diabetes mellitus[274]
and is said to be an anti-glycant culinary herbs.[275] It shows
efficacy on carbohydrate metabolism[275] and finish cataract
in STZ-induced diabetic rats.[271] Garlic oil also showed anti-
diabetic[276,277] and decrease cardiovascular risk factors.[278]
GENITOURINARY EFFECTS
Garlic supplemented diet attenuates gentamicin nephrotoxicity
ın rats and does amelioration of lead-induced changes in ovary
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of mice.[279] Aqueous extract alleviates liver fibrosis and renal
dysfunction in bile-duct-ligated rats.[280] Allyl sulfides found in
garlic essential oil on intracellular Ca2 levels in renal tubular
cells.[281] SAC prevents cisplatin-induced nephrotoxicity and
oxidative stress,[282] Ethanolic extract of garlic for attenuation
of gentamicin-induced nephrotoxicity in Wistar rats, while
aqueous extract of bulbs shows nephroprotection by attenuating
vascular endothelial growth factor and extracellular signal-
regulated kinase-1 expression in diabetic rats.[282] Hexane
extract of aged black garlic reduces cell proliferation and
attenuates the expression of ICAM-1 and VCAM-1 in TNF-
α-activated human endometrial stromal cells.[281] Aged garlic
extract showed renoprotective effect in streptozotocin-induced
diabetic rats and its effect of allyl sulfides from garlic essential
oil on intracellular ca2+ levels in renal tubular cells[281] effect
of SAC, a sulfur containing amino acid on iron metabolism
in streptozotocin-induced diabetic rats.[282] Green garlic
extract shows in vivo radioprotective activity.[283] Raw garlic
consumption shows effect on male reproductive functions and
effect male fertility.[284] Thiol-reactive compounds from garlic
inhibit the epithelial sodium channel[285] and down-regulates
the expression of angiotensin II AT(1) receptor in adrenal
and renal tissues of streptozotocin-induced diabetic rats.[286]
Chronic garlic ingestion for 70 days has been associated
with suppression of spermatogenesis in rats. Allicin acts as
an oxidant in the blood when it is mixed with blood in vitro
almost all allicin disappears within a few minutes [Table 3].[283]
PESTICIDAL ACTIVITY
Garlic (L. (Asparagales: Alliaceae) essential oil is
used for control of arthropod pests[287] mainly Japanese
termite, Reticulitermes speratus Kolbe at very low
concentration 3.5 µL/L of volatile garlic oil in fumigation
assay.[288] DATS is more toxic, than DADS, eugenol, DAS,
and beta-caryophyllene.[288] Its essential oil was found
active against 6th instars and adults of the darkling beetle,
Alphitobius diaperinus (Panzer) (Coleoptera: Tenebrionidae)
and effects level of AChE activity. Allyl isothiocyanate
trans-anethole, DADS and p-anisaldehyde isolated from
garlic oil exhibited very high insecticidal potential against
larvae of Lycoriella ingénue (Dufour) at very low LC (50)
values 0.15, 0.20, 0.87 and 1.47 µL L(-1).[289] Similarly,
allyl isothiocyanate, isolated from A. sativum essential oil
exhibited toxicity against third instars of the Japanese beetle
Popillia japonica Newman, European chafer Rhizotrogus
majalis (Razoumowsky), oriental beetle Anomala orientalis
(Waterhouse), and northern masked chafer Cyclocephala
borealis arrow.[290] Essential oil and its constituents were
found effective against scarab larvae, Trichoplusia ni Hübner
(Lepidoptera: Noctuidae) larvae with LC (50) 3.3 μL/ mL.[291]
Moreover, natural organic sulfur compounds possess
considerable practical potential against fruit and vegetable
insect pests. Various natural polysulfanes, such as DATS and
diallyltetrasulfide (DATTS) from garlic, are mostly harmless
to humans, higher animals and plants, but these were
found active against a wide range of agricultural pests.[292]
Two of the major constituents of the essential oil of garlic,
A. sativum L., methyl allyl disulfide and DATS, were found
active against Sitophilus zeamais Motschulsky and Tribolium
castaneum (Herbst). These compounds show contact toxicity,
fumigant toxicity, and antifeedant activity. The contact and
fumigant toxicities of DATS were greater than that of methyl
allyl disulfide to the adults of these two species of insects.
These two compounds were also more toxic to T. castaneum
adults than to S. zeamais adults. Older T. castaneum larvae
were more susceptible to the contact toxicity of the two
compounds, whereas younger larvae were more susceptible
to the fumigant toxicity of these compounds.[293] Both
compounds cut down egg hatching of T. castaneum and
subsequent emergence of progeny. Methyl allyl disulfide
significantly decreased the growth rate, food consumption,
and food utilization of adults of both insect species, with
feeding deterrence indices of 44% at 6.08 mg/g food for
S. zeamais and 1.52 mg/g food for T. castaneum. A feeding
deterrence of 85% was seen in T. castaneum adults at a much
lower concentration of 0.75 mg/g food [Table 3].[294]
Ingestion of garlic provides protection against bloodsucking
pests such as mosquitoes. However, it Aedes aegypti
(Linnaeus) (Diptera: Culicidae) did not feed on the treated
subjects because garlic components may act as surface
repellent for mosquito as skin may exudates some volatiles.
Similarly, polysulfanes were found active against Botrytis
cinerea, which show low ecotoxicity. It could be used for
agronomically important plant pathogens.[293] Moreover,
wheat-garlic intercropping successfully control aphid
Sitobion avenae (Fabricius) in wheat fields.[295] Similarly,
Allium scheonparum L. when interplanted with roses
showed effectiveness by releasing of nonhost masking odors
and protect roses against the Japanese beetle, P. japonica
Newman.[296]
GARLIC ESSENTIAL OIL COATED
NANOPARTICLES
Polyethylene glycol (PEG) coated nanoparticles loaded with
garlic essential oil showed insecticidal activity against adult
Tribolium castaneum. These PEG coating nanoparticles
loaded with garlic essential oil were found highly effective to
control the store-product pests.[297]
GARLIC LECTINS
Garlic lectins were also found promising candidate
molecules which are used for the protection against chewing
(lepidopteran) as well as sap sucking (homopteran) insect
pests.[298] Lectins show its effect right from sensory receptors
of mouth parts by disrupting the membrane integrity and
food detection ability. Subsequently, these enter into the gut
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lumen and interact with midgut glycosylated proteins such
as alkaline phosphatase, aminopeptidase-N, cadherin-like
proteins, polycalins, sucrase, symbionin and others. These
proteins play a critical role in life cycle of insect directly or
indirectly.[299] Lectins interfere with gut enzymes/proteins
and cause physiological disorders leading to the death of
insects. These are further transported across the insect gut,
accumulated in various body parts (like hemolymph and ovary)
and interact with intracellular proteins such as symbionin
and cytochrome p450. Lectins bind with cytochrome p450
that involve in ecdysone synthesis and may interfere in the
development of insects, which results in growth retardation
and pre-mature death.[300] Similarly, garlic lectin gene
(A. sativum leaf agglutinin [ASAL]) holds great promise in
conferring protection against chewing (lepidopteran) and
sap-sucking (homopteran) insect pests. Lectin transgenics
exhibited enhanced resistance (1-2 score) against brown
hoppers, and minimal plant damage was obtained with no
growth penalty or phenotypic abnormalities.[301] ASAL, a
novel lectin isolated from leaves of garlic (A. sativum) was
found toxic to hemipteran pests. Green leafhopper (GLH)
mediated resistance to infection by RTBV/RTSV in ASAL
expressing transgenic rice plant.[302]
Similarly, mannose binding leaf agglutinin (ASAL) has been
shown to be antifeedant and insecticidal against sap-sucking
insects.[303] Insecticidal proteins, namely, Bacillus
thuringiensis delta-endotoxin (Bt) and mannose-binding
lectins from, exhibited detrimental effect on the growth and
development of the insect, where A. sativum bulb lectin
showed the highest mortality of all, in particular. The same
bulb lectin not only affected the growth and fecundity of
the insect but also imparted drastic changes in the color,
weight, and size, even on the second generation of the insects
when these were reared on artificial diet supplemented
with a sublethal dose of the lectin. Therefore, lectins are
proved highly useful and can be used to control important
crop pests.[304] Similarly, A. sativum leaf lectin gene (asal),
coding for mannose binding homodimeric protein (ASAL)
from garlic plants, introduced into elite indica rice cultivars
was found susceptible to sap-sucking insects, viz., brown
planthopper (BPH), GLH and white backed planthopper
(WBPH). ASAL also shows potent entomotoxicon BPH,
GLH, and WBPH insects and causes significant decrease in
the survival, development and fecundity of the insects. The
stable transgenic lines, expressing ASAL, showed explicit
resistance against major sap-sucking pests.[305]
TRANSGENIC CROPS
Different transgenic crop plants, developed with δ-endotoxins
of Bacillus thuringiensis (Bt) and mannose-specific plant
lectins, exhibited significant protection against chewing
and sucking insects. Cry1Ac, the fusion-protein showed
enhanced (8-fold and 30-fold) insecticidal activity against
two major lepidopteran pests.[306] δ-Endotoxins produced by
Bacillus thuringiensis (Bt) have been used as bio-pesticides
for the control of lepidopteran insect pests. Garlic (L.) leaf
agglutinin (ASAL), being toxic to several sap-sucking pests
and some lepidopteran pests, may be a good candidate for
pyramiding with δ-endotoxins in transgenic plants for
enhancing the range of resistance to insect pests. Binding
of fusion-protein to the additional receptors in the midgut
cells of insects is attributable to its enhanced entomotoxic
effect.[306] Bacillus thuringiensis (Bt) Cry proteins has resulted
in the synthesis of various novel toxin proteins with enhanced
insecticidal activity and specificity towards different insect
pests. A fusion protein consisting of the DI-DII domains of
Cry1Ac and garlic lectin (ASAL) has been designed in silico
by replacing the DIII domain of Cry1Ac with ASAL. There
is a need to design and develop customized fusion molecules
for improved pest management in crop plants.[307] A synthetic
gene (cry-asal) encoding the fusion-protein having 488 amino
acids, comprising DI and DII domains from Bt Cry1Ac and
agglutinin (ASAL), was cloned and expressed in E. coli.
Fusion-protein exhibited significant 8-fold and 30-fold
protection against chewing and sucking insects mainly
lepidopteran pests than Cry1Ac. This synthetic gene, appears
to be promising and might serve as a potential candidate
for engineering crop plants against major insect pests.[307]
ASAL can be safely employed with Cry1Ac for developing
transgenic crops for wider insect resistance.[307,308] Transgenic
rice lines containing delayed the development of insects BPH,
GLH and white backed planthopper (WBPH) as compared to
the parental transgenics. Reducing insect survival, fecundity,
feeding ability under infested conditions, pyramided lines
were found superior to the parental transgenics in their seed
yield potential. Moreoften, two lectin genes incorporated
into rice exhibit enhanced resistance against major sucking
pests.[309] Similarly, introduction of coding sequence of
A sativum leaf agglutinin, ASAL, in rice cultivar IR64 give
rise sustainable resistance against homopteran sucking
pests mainly plant hoppers. In plant bioassay of GLH and
BPH performed on these T(2) progenies exhibited radical
reduction in survivability and fecundity compared with the
untransformed control plants.[310]
PHYTOCHEMISTRY
Garlic (A. sativum) bulbs contain a large amount of
carbohydrates, glycosides, and proteins. These also contain
alkaloids, saponins, reducing sugars, oils, and steroids in
medium concentrations. Both green garlic and raw dry garlic
contain flavonoids and acidic compounds in low amounts.
Both green and aged garlic contain many sulfur-containing
compounds which provide it a characteristic flavor. These
sulfur-containing compounds are diallyl sulfate, alliin,
ajoene, allicin. From garlic two categories of compounds
oil- and water-soluble are isolated. Oil-soluble compounds
are sulfides such as DAS, DADS, DATS and allyl methyl
trisulfide, dithiins, and ajoene while water-soluble compounds
are cysteine derivatives.[9] These are S-allyl cysteine (SAC),
Upadhyay: Garlic: A source of medicines
International Journal of Green Pharmacy • Jan-Mar 2016 (Suppl) • 10 (1) | S14
SAMC and S-methyl cysteine, and gamma-glutamyl cysteine
derivatives [Figure 2]. Oil-soluble sulfur compounds possess
characteristic odor, whereas water-soluble compounds are
odorless.[309] Moreover, water-soluble compounds are more
stable and safer than oil-soluble compounds.[310] DADS, the
major organosulfur component of processed garlic is very
effective in chemoprevention of several types of cancers
[Table 3].[311]
Intact garlic contains water-soluble organosulfur
compounds such as γ-glutamyl-S-allyl-L-cysteines and
S-allyl-L-cysteine sulfoxides (alliin) as major sulfur-
containing compounds. Both found in higher concentration.
S-allyl-L-cysteines derive from γ-glutamyl-S-allyl-L-
cysteines [Figure 2]. In aged garlic extract, both S-Allyl-
L-cysteine and trans-S-1-propenyl-L-cysteine in ample
amount while S-methyl-L-cysteine found in a small
amount.[312] Alliin is the primary odorless, sulfur-containing
amino acid, a known precursor of allicin,[313] methiin,
(+)-S-(trans-1-propenyl)-L-cysteine sulfoxide, and
cycloalliin.[312] Transformation of cysteine sulfoxides to
sulfenic acid [Figure 1] takes place in the presence of alliinase.
This enzyme acts at pH optimum of 6.5 using S-methyl-L-
cysteine as substrate molecule.[314] After its formation sulfenic
acids spontaneously react with each other to form unstable
compounds called thiosulfinates. This reaction occurs in
cytoplasm in the presence of enzyme alliinase inside vacuole,
via sulfur-substituted sulfenic acids [Figure 2].
Other thiosulfinates, such as allylmethyl-, methylallyl-, and
trans-1-propenyl-thiosulfinate, are also formed during garlic
homogenization. These are also unstable like allicin.[34] In
addition, pyridoxal phosphate stimulates alliinase activity as
a cofactor.[34] Thiosulfinates are formed during processing or
chopping or crushing of garlic very rapidly within 10-60 s
but these are not formed below pH 3.6, which is the usual pH
range in the stomach [Table 3].[34]
Garlic root bulbs are rich in sulfur compounds such
as allicin that breaks down in vitro to form a variety
of fat-soluble organosulfur compounds [Figure 2]. Allicin
is highly temperature sensitive and decompose in to DATS,
DADS, and DAS sulfur dioxide if it is kept at 20°C for
20 h.[122] This decomposition also takes place in the presence
of oil or organic solvents. Alliin is water-soluble compound
which is absorbed inside the body but never converted to
allicin in the body and metabolized to various organosulfur
compounds such as DADS by liver enzymes.[6,122] Allicin
easily reacts with amino acids and proteins, creating a -SH
group, and cannot circulate in the blood stream[6,122] that is
why it is not detected in the blood sample after the ingesting
raw garlic or pure allicin.[122] Allicin is an irritating, acidic,
and oxidizing compounds being used as a therapeutic agent.
Garlic also contains a variety of components, including
nonsulfur compounds, work synergistically to provide various
health benefits. Processed garlic contains a wider variety of
organosulfur volatiles than the intact garlic clove [Table 3].
Garlic also contains water-soluble compounds such as SAC.
SAC are formed from gamma-glutamylcysteine during
long-term incubation of crushed garlic in aqueous solutions,
as in the manufacture of aged garlic extracts. Few nonvolatile
sulfur containing precursors also found in intact garlic. These
are γ-Glutamyl-S-allyl-L-cysteines which are converted into
S-allyl-cysteines (SAC) through an enzymatic transformation
with γ-glutamyltranspeptidase when garlic is extracted with
an aqueous solution.[10] SAC, a major transformed product
from γ-glutamyl-S-allyl-L-cysteine, is a well-known
chemical marker which is scientifically reasonable and well
justified. Moreover, sulfides having an allyl group provide
characteristic smell and taste after ingesting garlic. These
are detected in the blood samples in orally administered
experimental animals [Table 3].
GARLIC OIL
Garlic essential oil contains important sulfur compounds
such as DAS, DADS, DATS, methylallyl disulfide,
methylallyl trisulfide, 2-vinyl-4H-1, 3-dithiin, 3-vinyl-4H-1,
2-dithiin, and (E, Z)-ajoenes [Figure 2]. DAS, DADS, and
DATS are major volatile components of garlic oil.[115] Some
other chemical constituents such as allylmethyl (37%), and
dimethyl (6%) mono- to hexasulfides allyl 1-propenyl and
methyl 1-propenyl di-, tri-, and tetrasulfides found in trace
amounts in garlic. DATS is the most abundant in fresh garlic
oil but in commercially available garlic-oil presence of
DADS percentage decide its activity and price.[11,12] DASs
and vinyldithiins are the major organosulfur components
of garlic oil and oil-macerate preparations. Vinyldithiins,
especially 2-vinyl-4H-1, 3-dithiin, are rich in the oil macerate
of raw garlic.[310] Garlic contains ajoene a much potent
antithrombotic agent.[11] It is formed by S-thioallylation of
allicin, followed by Cope-type elimination and re-addition
of 2-propenesulfenic acid. Another ajoene-type organosulfur
compound, E-4,5,9-tritriadeca-1,7-diene-9-oxide, is also
isolated from oil-macerated garlic extract [Table 3].[11]
Garlic also contains non sulfur compounds such as steroid
saponins and sapogenins that could be considered reliable
chemical markers for the identification of garlic and garlic
preparations, except for garlic oil. β-chlorogenin is a
characteristic steroid sapogenin of garlic. Two categories
of saponins i.e., triterpenoid saponins and steroid
saponins, based on the molecular structure of aglycone.[4]
Important steroid saponins isolated from the garlic bulb are
eruboside-B, proto-eruboside-B.[4] Other steroid saponins are
furostanol and spirostanol saponins. Garlic includes allixin
and organo-selenium compounds which show synergistic
action better that organosulfur compounds. Garlic supplement
products are very popular among consumers because of its
multiple uses. In the present time, so many herbal supplements
of house hold use are available in the market. Many of them
are the most popular herbal supplement included in the single
herb category. There are dozens of brands of garlic products
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International Journal of Green Pharmacy • Jan-Mar 2016 (Suppl) • 10 (1) | S15
on store shelves that provide a convenient way to obtain the
health benefits of garlic. Few important products are garlic
essential oil, garlic oil macerate, garlic powder, and garlic
extract [Table 2]. Garlic essential oil is available in the form
of additive, mouthwashsr, and fumigant and digestive. The
manufacturing process is an important consideration when
choosing a garlic supplement for household or commercial
use. Steroid saponins and sapogenins present in garlic bulbs
are mixed in soft soaps. β-chlorogenin is a characteristic
steroid sapogenin from garlic that is used for skin ointment
and as a shiner. Both garlic paste and soft garlic preparations
are used for flavoring the food items. The various forms
also differ in their ingredients, effects, and toxicities. Garlic
products that contain the most safe, effective, stable, and
odorless components are the most valuable as dietary
supplements. Garlic also contains non-sulfur compounds
such as steroid saponins. These have characteristic properties,
including the production of stable foam when shaken with
water, hemolytic activity, and a bitter taste [Table 3].
ADVERSE EFFECTS OF GARLIC
Over dose of crude garlic extract and its derived pure
compounds cause multiple adverse clinical effects such
as inflammation and dermatoses.[315] S-alk(en)yl cysteines
of garlic inhibit cholesterol synthesis by deactivating
HMG-CoA reductase in cultured rat hepatocytes[316] and
control smooth muscle cell proliferation in vascular
disease.[317] Garlic-derived compounds are good antioxidants
and its dietary supplementation lower down oxidized LDLs
and are of high clinical and therapeutic use.[318,319] Low doses
of diallyl disulfide, a compound derived from garlic, increase
tissue activities of quinone reductase, and glutathione
Figure 2: Various chemical compounds isolated from garlic (Allium sativum)
Upadhyay: Garlic: A source of medicines
International Journal of Green Pharmacy • Jan-Mar 2016 (Suppl) • 10 (1) | S16
transferase in the gastrointestinal tract of the rat.[320] Low and
regular dose of garlic products restore cell cycle dysregulation
and are good for cancer therapy.[321,322] These also show good
anticoagulant activity.[323]
Garlic shows occupational effects such as allergic responses
and asthma in field workers due to exposure of dust and
garlic powder.[324-327] Regular exposure of garlic and its
organosulfur compounds impose contact dermatitis[328] and
black spots or black burning.[329] A much longer topical
exposure to garlic causes blackish skin burns, lesions, and
blisters mainly in farmers and wagers. Dietary oral ingestion
of garlic and garlic supplements imposes hot breath and body
odor.[330] In first time, users garlic consumption imposes
gastrointestinal symptoms displayed as heartburn, abdominal
pain, nausea, vomiting, flatulence, and diarrhea.[331] Over
consumption of garlic seriously affects fertility in males.[332]
Very high oral garlic supplementation or oral ingestion causes
uncontrolled bleeding in surgery patients.[333] Allicin and its
degraded compounds show strong adverse reaction hence an
appropriate extraction process should be used to eliminate
these undesirable compounds. Garlic consumption affects
milking behavior in mothers.[334] It alters the odor and flavor
of breast milk that seriously affects behavior of infant.[334]
Excessive oral intake of garlic extract (1.5 g daily) effects
lactation in women and increase the perceived intensity of
breast milk odor.[334] Green synthesis of biocompatible gold
nanocrystals[335] and sulfur containing compounds were
found potential anticarcinogenic agent against major gastric
cancers [Table 3].[336]
CONCLUSION
It is pioneer food of that is used in complementary therapy
in clinical cancer treatment and increase the quality of
life cancer patients. Garlic synthesizes series of sulfur
compounds which show multiple biological activities.
Garlic components are nutritionally and therapeutically
highly useful. These are highly demanded by nutritionists,
physicians, food technologists, and food chemists.
Garlic organosulfur compounds show cardiovascular,
antineoplastic, lipid-lowering effects, anti-platelet,
hepatoprotective, antioxidant, antiproliferative, anticancer,
and antimicrobial activity. These also cut down blood pressure
and show immunomodulation and anti-inflammatory effects
in cancer chemoprevention. Allicin a sulfur compound from
garlic is an important ingredient that has great therapeutic
use. Alliin prevents LPS-induced inflammation in 3T3-L1
adipocytes while SAC suppresses proliferation and induces
apoptosis in human ovarian cancer cells in vitro. DADS,
the major organosulfur component of processed garlic was
found highly effective in chemoprevention of several types
of cancers by significantly enhancing the immune system.
A. sativum (L.) is rich in antioxidants which help destroy
free radicals particles that can damage cell membranes and
DNA, and may contribute to the aging process as well as
the development of a number of conditions including heart
disease and cancer. Natural polysulfanes including DATS and
DATTS from garlic possess antimicrobial, chemopreventive,
and anticancer properties. Allium vegetables, especially garlic
intake, are related to decreased risk of prostate and pancreatic
cancer. Garlic inclusion in diet does immunomodulation and
boost up immune system, by activation and suppression of
immune specialized cells, interfering in several pathways
that eventually led to improvement in immune responses
and defense system. Garlic oil suppressed the hematological
disorders induced by chemotherapy and radiotherapy in
tumor-bearing mice. Garlic could not only induce apoptosis
Type II programed cell death but also autophagy in cancer
cells. ABGE may be effective in the prevention and treatment
of colon cancer in humans.
Organosulfur compounds from garlic removes off oxidants
and induce free radical scavenging and anti-inflammatory
activities. These potentially work as therapeutic drugs
cardiovascular, neurological and liver diseases as well as
allergy and arthritis. These inhibit oncogenesis and type of
cancer insurgence. Major volatile components of garlic oil
show a very high potency in inducing antioxidant enzyme
expression. Aged garlic extracts show ameliorating effects
against Aβ-induced neurotoxicity and cognitive impairment.
Although there are adverse reports on toxicities and
pharmacokinetics of these compounds, hence over use of
garlic imposes adverse effects which are generally mild
and uncommon. Garlic appears to have no effect on drug
metabolism, but patients taking anticoagulants should be
cautious. Therefore, overuse use of garlic should be avoided.
For safe use of garlic products should be investigated for
toxicity and allergic reactions. It is harmful for pregnant
women. Today as herbal medicine garlic is attracting public
health authorities, pharmaceutical industries because of its
larger use in prevention and treatment of so many diseases
and disorders. Garlic is used as a basic resource material for
modern pharmaceuticals which are thought to be powerful
instrument in maintaining public health and act against
nutritionally induced acute and chronic diseases. No doubt
garlic and its derived herbal products are providing optimal
health and quality of life.
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Source of Support: Nil. Conflict of Interest: None declared.
