Garlic is a seasonal vegetable, which loses its beneficial substances during long-term storage. It has been reported that the bioactive compounds of the green parts of garlic can provide the same health benefits as garlic cloves.
Fresh garlic bulbs contain about 60 % of water, 32 % of carbohydrates and 6,5 % of fiber. Vitamin C is present in the greatest amount (about 31 mg in 100 g of product). Garlic also supplies vitamins from A, B1, B2 and PP group. Among mineral ingredients, potassium is present in the highest concentration, whilst iron, magnesium and phosphorus in a slightly lower concentration.
The main quality feature of garlic products is the distinct flavor of cloves, as the result of complex biochemical reactions. The main responsible compounds for that flavor are sulfur-containing non-volatile amino acids (thiosulfinates), among which alliin or S-allyl-cysteine sulfoxide (ACSO) comprises the most predominant garlic flavor precursors.
Apart from their flavor attributes, these sulfur compounds are also responsible for the renowned medicinal properties of garlic, and additionally may improve the biosynthesis of glutathione, from which important antioxidant functions are known.
In general, organosulfur compounds in raw garlic have higher digestibility than those in cooked garlic. In addition, saponins were found to be more stable in the cooking process.
Other important volatile compounds, with prominent bioactive properties are ajoenes, as also several sulfur-containing compounds, such as allicin, 1,2-vinyldithiin, allixin and S-allyl-cysteine and sulfides, such as diallyl-, methyl allyl-, and dipropyl mono-, di-, tri- and tetra-sulfides.
A pioneer study supports the role of garlic in cancer as diallyl sulfide, diallyl disulfide and garlic extract showed role in reduction of anti-proliferative gene and propose that modulation of apoptosis linked cellular proteins in the in non-small cell lung cancer cells.
Bioactive compounds of garlic
