Shang Ao, Cao Shi-Yu, Xu Xiao-Yu, Gan Ren-You, Tang Guo-Yi, Corke Harold, Mavumengwana Vuyo, Li Hua-Bin
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Foods. 2019 Jul 5;8(7):246. doi: 10.3390/foods8070246.
Garlic ( L.) is a widely consumed spice in the world. Garlic contains diverse bioactive compounds, such as allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine. Substantial studies have shown that garlic and its bioactive constituents exhibit antioxidant, anti-inflammatory, antibacterial, antifungal, immunomodulatory, cardiovascular protective, anticancer, hepatoprotective, digestive system protective, anti-diabetic, anti-obesity, neuroprotective, and renal protective properties. In this review, the main bioactive compounds and important biological functions of garlic are summarized, highlighting and discussing the relevant mechanisms of actions. Overall, garlic is an excellent natural source of bioactive sulfur-containing compounds and has promising applications in the development of functional foods or nutraceuticals for the prevention and management of certain diseases.
大蒜（L.）是全球广泛食用的一种香料。大蒜含有多种生物活性化合物，如蒜素、蒜氨酸、二烯丙基硫醚、二烯丙基二硫醚、二烯丙基三硫醚、阿霍烯和S -烯丙基半胱氨酸。大量研究表明，大蒜及其生物活性成分具有抗氧化、抗炎、抗菌、抗真菌、免疫调节、心血管保护、抗癌、肝脏保护、消化系统保护、抗糖尿病、抗肥胖、神经保护和肾脏保护等特性。在本综述中，总结了大蒜的主要生物活性化合物和重要生物学功能，重点突出并讨论了相关作用机制。总体而言，大蒜是生物活性含硫化合物的优质天然来源，在开发用于预防和管理某些疾病的功能性食品或营养保健品方面具有广阔的应用前景。
