Functionality of garlic sulfur compounds (Review)
Taiichiro Seki, Takashi Hosono
Abstract
Garlic (<em>Allium sativum</em> 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 <em>S</em>‑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.