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Editorial
. 2020 Oct 26;9(11):1544.
doi: 10.3390/foods9111544.

Garlic: Much More Than a Common Spice

Michael E Netzel  1
Affiliations
Editorial

Garlic: Much More Than a Common Spice

Michael E Netzel. Foods. .

Abstract

Garlic is a widely consumed and popular spice with a characteristic "aroma" or odour. It contains a broad range of bioactive components such as organosulfur compounds, saponins and polyphenols, but can be also rich in vitamins and minerals. Numerous biological properties are attributed to garlic, from antimicrobial activities to neuro- and renal-protection. In addition, post-harvest treatment, storage and processing, such as fermentation and heat, can have a significant effect on garlic and its bioactive compounds, and subsequently alter its bioactive properties. Future studies are warranted to elucidate the "full" biological potential of garlic including well designed human clinical trials, detailed storage and processing studies as well as sophisticated in vitro cell culture models to better understand the underlying mechanisms of action.

Keywords: Allium sativum L.; bioactivity; garlic; health benefits; organosulfur compounds; phytochemicals.

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Conflict of interest statement

The author declares no conflict of interest.

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