大蒜(AlliumsativumL.)是一种广泛丰富的香料,以其香气和辛辣的味道而闻名。它含有几种生物活性化合物,为人类提供广泛的健康益处,包括那些与营养有关的,生理学,和医学。因此,大蒜被认为是最有效的疾病预防饮食之一。许多体外和体内研究报道了含硫化合物,大蒜素和ajoene,因为它们有效的抗癌,抗糖尿病,抗炎,抗氧化剂,抗菌,免疫增强,和心脏保护特性。作为生物活性化合物的丰富天然来源,包括多糖,皂苷,单宁,芳樟醇,香叶醇,phellandrene,β-phellandrene,ajoene,Alliin,S-烯丙基-巯基半胱氨酸,和β-phellandrene,大蒜具有许多治疗性应用,可能在针对各种人类疾病的药物开发中发挥作用。在当前的审查中,讨论了大蒜及其主要生物活性成分及其生物学功能和作用机制,以及它们在疾病预防和治疗中的作用。
Garlic (Allium sativum L.) is a widely abundant spice, known for its aroma and pungent flavor. It contains several bioactive compounds and offers a wide range of health benefits to humans, including those pertaining to nutrition, physiology, and medicine. Therefore, garlic is considered as one of the most effective disease-preventive diets. Many in vitro and in vivo studies have reported the sulfur-containing compounds, allicin and ajoene, for their effective anticancer, anti-diabetic, anti-inflammatory, antioxidant, antimicrobial, immune-boosting, and cardioprotective properties. As a rich natural source of bioactive compounds, including polysaccharides, saponins, tannins, linalool, geraniol, phellandrene, β-phellandrene, ajoene, alliin, S-allyl-mercapto cysteine, and β-phellandrene, garlic has many therapeutic applications and may play a role in drug development against various human diseases. In the current review, garlic and its major bioactive components along with their biological function and mechanisms of action for their role in disease prevention and therapy are discussed.