Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2023 Jul 25:10:1142784.
doi: 10.3389/fnut.2023.1142784. eCollection 2023.

The nutritional value, bioactive availability and functional properties of garlic and its related products during processing

Piyachat Sunanta  1   2 , Vassilis Kontogiorgos  3 , Tanachai Pankasemsuk  4 , Kittisak Jantanasakulwong  5   6 , Pornchai Rachtanapun  5   6 , Phisit Seesuriyachan  5   6 , Sarana Rose Sommano  2   4   6
Affiliations
Review

The nutritional value, bioactive availability and functional properties of garlic and its related products during processing

Piyachat Sunanta et al. Front Nutr. .

Abstract

Garlic, a common culinary spice, is cultivated and used around the globe. Consumption of garlic and its supplements reduces the risk of diabetes and cardiovascular disease and boosts the immune system with antibacterial, antifungal, anti-aging, and anti-cancer properties. Diallyl sulfide, diallyl disulfide, triallyl trisulfide, phenolics, flavonoids, and others are the most commercially recognized active ingredients in garlic and its products. In recent years, global demand for medicinal or functional garlic has surged, introducing several products such as garlic oil, aged garlic, black garlic, and inulin into the market. Garlic processing has been demonstrated to directly impact the availability of bioactive ingredients and the functionality of products. Depending on the anticipated functional qualities, it is also recommended that one or a combination of processing techniques be deemed desirable over the others. This work describes the steps involved in processing fresh garlic into products and their physicochemical alterations during processing. Their nutritional, phytochemical, and functional properties are also reviewed. Considering the high demand for functional food, this review has been compiled to provide guidance for food producers on the industrial utilization and suitability of garlic for new product development.

Keywords: chemical alteration; chemical properties; functional food; health beneficial; physical properties.

PubMed Disclaimer

Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

Figure 1
Figure 1
(A) Garlic harvesting in Thailand; (B) Cleaned fresh harvesting garlic for garlic pickle processing.
Figure 2
Figure 2
Natural curing (A) Sun drying; freshly harvested garlic is spread on the field and covered with the leaves; (B) Shade drying; harvested garlic is bunched up and hung in the shade.
Figure 3
Figure 3
Garlic dry-peeling.
See this image and copyright information in PMC

References

    1. Morbidoni L, Arterburn JM, Young V, Mullins D, Mulrow C, Lawrence V. Garlic. J Herb Pharmacother. (2001) 1:63–83. doi: 10.1080/J157v01n01_06 - DOI
    1. Xu S, Liao Y, Wang Q, Liu L, Yang W. Current studies and potential future research directions on biological effects and related mechanisms of allicin. Crit Rev Food Sci Nutr. (2022) 2022:1–27. doi: 10.1080/10408398.2022.2049691, PMID: - DOI - PubMed
    1. Bian Y, Feng Y, Zhang A, Qi X, Pan J, Han J, et al. . Residue distribution and risk assessment of Bifenazate and its metabolite in garlic plant. Food Chem. (2022) 379:132013. doi: 10.1016/j.foodchem.2021.132013 - DOI - PubMed
    1. Petrovska BB, Cekovska S. Extracts from the history and medical properties of garlic. Pharmacogn Rev. (2010) 4:106–10. doi: 10.4103/0973-7847.65321, PMID: - DOI - PMC - PubMed
    1. El-Saber Batiha G, Magdy Beshbishy A, Wasefl G, Elewa YH, Aal-Sagan A, El-Hack A, et al. . Chemical constituents and pharmacological activities of garlic (Allium Sativum L.): A review. Nutrients. (2020) 12:872. doi: 10.3390/nu12030872 - DOI - PMC - PubMed

LinkOut - more resources