Open Access

Functionality of garlic sulfur compounds (Review)

  • Authors:
    • Taiichiro Seki
    • Takashi Hosono
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  • Published online on: May 23, 2025     https://doi.org/10.3892/br.2025.2002
  • Article Number: 124
  • Copyright: © Seki et al. This is an open access article distributed under the terms of Creative Commons Attribution License.

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Abstract

Garlic (Allium sativum L.), a perennial herbaceous edible plant, is classified in the Amaryllidaceae family and belongs to the Allium genus. It has a higher sulfur content than other plants. Garlic is extensively used worldwide as a spice and flavoring agent, and it generates a unique aroma during cooking. Garlic possesses various properties, including anti‑thrombotic, antioxidant, blood cholesterol‑lowering, anti‑obesity and anti‑dementia effects. These properties have been attributed to various garlic‑derived sulfur‑containing compounds, including S‑allyl cysteine, allicin, allyl sulfides and ajoene. The present review provides an overview of the mechanisms that underlie the generation of odor compounds in garlic and discusses certain observed effects of garlic consumption.
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August-2025
Volume 23 Issue 2

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Spandidos Publications style
Seki T and Hosono T: Functionality of garlic sulfur compounds (Review). Biomed Rep 23: 124, 2025.
APA
Seki, T., & Hosono, T. (2025). Functionality of garlic sulfur compounds (Review). Biomedical Reports, 23, 124. https://doi.org/10.3892/br.2025.2002
MLA
Seki, T., Hosono, T."Functionality of garlic sulfur compounds (Review)". Biomedical Reports 23.2 (2025): 124.
Chicago
Seki, T., Hosono, T."Functionality of garlic sulfur compounds (Review)". Biomedical Reports 23, no. 2 (2025): 124. https://doi.org/10.3892/br.2025.2002