Özcan, Mehmet Musa2020-03-262020-03-2620161431-9292https://hdl.handle.net/20.500.12395/33307Garlic (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.eninfo:eu-repo/semantics/closedAccessAlliumgarliccompositionantioxidantphenolantimicrobialhealing effectReview214174182WOS:000393732100006N/A