Bioactive properties of garlic (Allium sativum L.) - A review

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dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T19:23:12Z
dc.date.available2020-03-26T19:23:12Z
dc.date.issued2016
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractGarlic (Allium sativum) possesses antimicrobial, antiprotozoal, antimutagenic, antiplatelet and antihyperlipidemic properties. Garlic is a source of various biologically active phytomolecules, including organosulfur compounds, phenolic acids, allyl thiosulfinates, flavonoids, and vitamins. The economically important Allium spp (onion and garlic) are used worldwide as spices, vegetables, and medicinal plants. Alliums also play a very essential role in the daily diet in many countries to flavor foods. The they may differ in form and taste, but they are close in biochemical and phytochemical contents. They are characterized by their rich content in sulfur compounds that are responsible for the organoleptic parameters.en_US
dc.identifier.endpage182en_US
dc.identifier.issn1431-9292en_US
dc.identifier.issue4en_US
dc.identifier.startpage174en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/33307
dc.identifier.volume21en_US
dc.identifier.wosWOS:000393732100006en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherAGRIMEDIA GMBHen_US
dc.relation.ispartofZEITSCHRIFT FUR ARZNEI- & GEWURZPFLANZENen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAlliumen_US
dc.subjectgarlicen_US
dc.subjectcompositionen_US
dc.subjectantioxidanten_US
dc.subjectphenolen_US
dc.subjectantimicrobialen_US
dc.subjecthealing effecten_US
dc.titleBioactive properties of garlic (Allium sativum L.) - A reviewen_US
dc.typeReviewen_US

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