The consumption of garlic as a preventive measure against the development of metabolic disorders
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Abstract
Garlic is a perennial medicinal plant which is commonly used as a household spice. The medicinal use of garlic back to historical times and it was used to build stamina, treat diarrhea, to cure intestinal diseases, to treat headache, flu, sore throat and many more. Another form of processed garlic, black garlic, is a newer form of garlic and can be called as a functional food. Black garlic has a black colour, sweet taste, and absence of pungent odour. S-allyl cysteine (SAC) has been found to be one of the most predominant antioxidants presents in black garlic. The black colour of black garlic is due to the presence of the anti-oxidant Hydroxymethylfurfural (HMF). The functional properties of garlic are due to the presence of organosulfur compounds namely allin, allicin (diallyl thiosulfonate), diallyl trisulfide (DATS), allylproplyl disulfide, ajoene, vinyldithiins, S-allylcysteine (SAC), S-allylmercaptocysteine. Due to the presence of these organosulfur compounds, garlic plays a major role in the treatment and prevention of various metabolic disorders like cardiovascular diseases, diabetes mellitus and cancer. This literature review reveals the effect of garlic over the prevention and health promotion for several metabolic disorders.
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