Abstract

HISTORICAL APPROACH OF GARLIC (ALLIUM SATIVUM) IN FOOD, SPICES AND IT’S PHYTOCHEMICALS AND THERAPEUTIC USES IN MEDICINE: A REVIEW

Akanksha Shinde*, Shubhodika Dond, Vrishali Diwate, Sonali Pawar, Rushikesh Katkar and Supriya Darandale

Abstract

Garlic (allium sativum) is most commonly used in food spices and as a medicine in lots of countries. It belongs to family amaryllidaceae. An essential oil is extracted from garlic clove which contains various chemical constituents like 33 sulphur containing compounds and 17 amino acids. There are mainly two methods are used for extraction of garlic one is by using water and another is by using ethanol. Garlic have many biological activities including Antihypertensive, Anticancer, Antiviral, Antibacterial, Antifungal, natural immunity booster, prevention of diabetes.

Keywords: Garlic, Amaryllidaceous, Antihypertensive, Anticancer, Antiviral, Antibacterial, Antifungal.