Volume
211
Year
2016
Page
41-50
Source
Food Chemistry
Format Published
PDF
Descriptors
allicin , alliin , Allium sativum L , antioxidant activity , bioactive compounds , garlic extracts , phenolics , S-allyl-cysteine sulfoxides
Abstract
Garlic (Allium sativum L.) is considered one of the twenty most important vegetables,
with various uses throughout the world, either as a raw vegetable for culinary
purposes, or as an ingredient of traditional and modern medicine. Furthermore, it has
also been proposed as one of the richest sources of total phenolic compounds, among
the usually consumed vegetables, and has been highly ranked regarding its
contribution of phenolic compounds to human diet. This review aims to examine all
the aspects related with garlic chemical composition and quality, focusing on its
bioactive properties. A particular emphasis is given on the organosulfur compounds
content, since they highly contribute to the effective bioactive properties of garlic,
including its derived products. The important effects of pre-harvest (genotype and
various cultivation practices) and post-harvest conditions (storage conditions and
processing treatments) on chemical composition and, consequently, bioactive potency
of garlic are also discussed.
Call. No.
EA 134
IndexDate
1397/11/15
Indexer
Dashagha
Title of Article
Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review
RecordNumber
136
Author/Authors