Bioactive compounds in garlic (Allium sativum L.) as a source of antioxidantsand its potential to improve the immune system: a review
Edy Subroto, Yana Cahyana, Tensiska, Mahani, Fitry Filianty, Eddy Lembong, Endah Wulandari, Dian Kurniati, Rifky Adi Saputra, F. Faturachman
Abstract
Garlic (Allium sativum L.) is a type of spice derived from layered tubers, widely used as a source of flavour, taste, and cooking spices. Garlic is a therapeutic ingredient rich in bioactive compounds and antioxidants. The purpose of compiling this review is to provide information about bioactive compounds in garlic as a source of bioactive compounds and their potential to improve the immune system. This review also discussed the various effects of garlic processing on the stability and activity of bioactive compounds and the changes that occur during storage. Garlic contains high levels of organosulfur compounds, micronutrient selenium (Se), and flavonoids. The bioactive compounds in garlic are generally extracted using ethanol as a solvent. Food processing treatments such as boiling, frying, and others can have a positive impact on the organosulfur compounds. Organosulfur levels correlate with changes in antioxidant capacity and activity. The bioactive compounds of garlic can potentially boost the immune system or act as immunostimulants.