Valorization of the phytochemical profile, nutritional composition, and therapeutic potentials of garlic peel: a concurrent review
Faiza Azmat, Ali Imran, Fakhar Islam, Muhammad Afzaal, Tahir Zahoor, Rabia Akram, Saurabh Aggarwal, Maha Rehman, Saima Naaz, Shazia Ashraf, Ghulam Hussain, Hafiz Ansar Rasul Suleria, Qasim Ali, Momina Bibi, F. Batool, Foraya Gul, Nosheen Amjad, Mohd Asif Shah
Abstract
Garlic (Allium sativum) is an ingredient that is frequently utilized in food for its therapeutic properties. Even though garlic peel accounts for 25% of production overall, unfortunately, it is discarded by the industry. Garlic peel is a valuable source of phytochemicals and medicinal substances. Throughout history, various civilizations have recognized the potential benefits of using garlic peel for illness prevention and treatment. This review emphasizes that garlic peel contains a variety of chemicals that are believed to offer health benefits for high blood sugar levels, lower the risk of cardiovascular illnesses, and have anti-tumor, anti-viral, anti-inflammatory, and anti-microbial properties. Additionally, we discuss the main bioactive substances in garlic peel, namely total phenolics, total flavonoids, and their derivatives. We may infer from our understanding that garlic peel is a useful agricultural waste because it contains a range of biologically active components. As a result, it can be employed as an ingredient to control health, especially in the biomedical and pharmaceutical fields.