Skoči na glavni sadržaj

Journal of Central European Agriculture, Vol. 20 No. 1, 2019.

Pregledni rad

https://doi.org/10.5513/JCEA01/20.1.2304

Biologically valuable substances in garlic (Allium sativum L.) – A review

Ján Kovarovič ; Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 94976 Nitra, Tr. A. Hlinku 2, Slovak Republic
Judita Bystricka ; Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 94976 Nitra, Tr. A. Hlinku 2, Slovak Republic
Alena Vollmannova ; Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 94976 Nitra, Tr. A. Hlinku 2, Slovak Republic
Tomáš Toth ; Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 94976 Nitra, Tr. A. Hlinku 2, Slovak Republic
Ján Brindza ; Department of Genetics and Plant Breeding, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, 94976 Nitra, Tr. A. Hlinku 2, Slovak Republic

Puni tekst: engleski pdf 399 Kb

str. 292-304

preuzimanja: 1.279

citiraj

Sažetak

Garlic (Allium sativum L.) is one of the most valuable plants in the world because it contains important substances with protective and healing effects on human health. Its health-promoting effects have been already known in ancient Egypt, China, Greece and also the Romans used it. Many studies have shown that garlic can help from colds, coughs, flu, pulmonary diseases, clean blood vessels, lowers blood pressure and cholesterol and has antibacterial, antiviral, anti-carcinogenic, antimutagenic and antioxidant properties. Garlic contains antioxidant that support the body´s defence mechanism against oxidative damage. The physiological effect of garlic can be affected by sulphur – containing compounds as well as other biologically active compounds such as polyphenols (mainly flavonoids), minerals (Ca, Fe, I, K, Mg, Na, Zn) and vitamins (A, B1, B2, B6, C). The main sulphur compound in garlic is alliin, converted to allicin by the enzyme alliinase, which results in a characteristic garlic aroma and taste.

Ključne riječi

antioxidants; garlic (Allium sativum L.); phenolic compounds; sulphur compounds

Hrčak ID:

218117

URI

https://hrcak.srce.hr/218117

Datum izdavanja:

19.3.2019.

Podaci na drugim jezicima: slovački

Posjeta: 3.387 *