10 Medicinal Constituents Of Allium Sativum (Garlic)

Allium sativum has active constituents such as allicin, vitamin C, and flavonoids.

These constituents possess antibacterial, antiviral, and antioxidant properties, which have been shown to improve heart health, reduce inflammation, and boost the immune system.

For example, allicin has been found to lower cholesterol and blood pressure levels, while vitamin C has antioxidant effects that can help protect against diseases such as cancer and cardiovascular disease.

This article explains in details the 10 best active constituents of Allium sativum.

1. Allicin

Allium sativum allicin is a naturally occurring compound found in the plant's cells.

It is responsible for the characteristic flavor and aroma of garlic, but it also possesses numerous health benefits. Allicin has been shown to have antibacterial, antiviral, and antifungal properties, making it an effective natural remedy for various ailments.

Its ability to lower cholesterol levels and blood pressure has also been extensively studied.

2. Sulphur compounds

Allium sativum sulphur compounds is a group of bioactive molecules responsible for its characteristic pungent aroma and flavor.

These compounds, specifically allicin, diallyl disulphide, and allyl methyl sulphone, have been extensively studied for their medicinal properties, including antibacterial, antiviral, and anti-inflammatory activities.

They also contribute to garlic's ability to lower cholesterol levels and blood pressure.

3. Quercetin

Allium sativum quercetin is a bioflavonoid compound that has been extensively researched for its numerous health benefits.

It is found in the extract of garlic and is believed to have antioxidant, anti-inflammatory, and antibacterial properties.

Quercetin has been shown to have potent effects on cardiovascular health, immune system function, and even cancer prevention.

4. Kaempferol

Allium sativum kaempferol is a flavonoid compound found in various parts of the plant, including the bulb, leaves, and flowers.

Kaempferol has been extensively studied for its potential health benefits, including anti-inflammatory, antioxidant, and antimicrobial properties.

It has been shown to have protective effects against certain cancers, cardiovascular disease, and neurodegenerative disorders, making it a valuable compound in traditional medicine and modern research.

5. Isorsaponin b-1

Allium sativum isorsaponin B-1 is a bioactive compound extracted from garlic cloves.

This saponin has been found to exhibit various pharmacological activities, including antioxidant and anti-inflammatory effects, which can help protect against chronic diseases such as cardiovascular disease, diabetes, and cancer. Isorsaponin B-1 also displays antimicrobial properties, making it effective against pathogenic bacteria and fungi.

Its unique structure and potent biological actions make it a promising natural product for medicinal applications.

6. Alliinase

Allium sativum alliinase is a key enzyme responsible for breaking down amino acid sulfoxides into allicin, which is the primary bioactive compound in garlic.

Alliinase acts on the precursor molecule alliin, converting it into allicin through a hydrolytic reaction. This process triggers the characteristic pungent flavor and aroma of garlic when it is crushed or chopped.

The resulting allicin is responsible for many of garlic's medicinal properties, including its antibacterial, antiviral, and antioxidant effects.

7. S-allyl cysteine

Allium sativum s-allyl cysteine is a bioactive compound found in high concentrations in this pungent herb.

This amino acid derivative has been extensively studied for its numerous health benefits, including antioxidant and antimicrobial properties.

S-allyl cysteine has been shown to exhibit anti-inflammatory effects, inhibit platelet aggregation, and possess antibacterial and antiviral activities, making it a promising natural remedy for various diseases and conditions.

8. Diallyl disulphide

Allium sativum diallyl disulphide is a sulfur-containing compound found in garlic that has been extensively studied for its potential health benefits.

This potent molecule has been shown to exhibit antioxidant, antibacterial, and antifungal properties, making it effective against various diseases such as cardiovascular disease, cancer, and Alzheimer's.

Its unique chemical structure also allows it to inhibit the growth of certain microorganisms, contributing to its antimicrobial activity.

9. Allysine

Allium sativum allysine is a sulfur-containing amino acid found in high concentrations in garlic.

It has been shown to have potent antioxidant and antimicrobial properties, making it a popular ingredient in traditional medicine for its potential health benefits.

Allysine has been linked to lowering cholesterol levels, reducing blood pressure, and even exhibiting antibacterial and antifungal properties.

10. 3,4-dihydro-2h-pyran-5-carboxaldehyde

Allium sativum 3,4-dihydro-2H-pyran-5-carboxaldehyde is a unique compound derived from the sulfur-rich bulbs of garlic.

This aldehyde is responsible for the characteristic pungent flavor and aroma of garlic, which has been used for centuries in various cuisines around the world. It also exhibits potential health benefits, including antibacterial, antifungal, and anti-inflammatory properties.

Research on 3,4-dihydro-2H-pyran-5-carboxaldehyde continues to uncover its therapeutic applications and culinary uses.