Garlic and its Health Promoting Perspectives

Hafiz Ansar Rasul Suleria has completed his M.Sc (Hons.)Food Science and Technology from National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan. Currently,he is working as Research Associate in Pak-US Joint Project and doing his PhD (Food Technology)on Functional and Nutraceutical Foods.

Functional foods are gaining popularity worldwide owing to the consumer s trend towards natural cure by means of dietary modifications. Garlic (Allium sativum L.,) is one of the most essential herbaceous plants that have been probed against various life sight related disorders. It is helpful in various biological functions due to array of phytochemicals. These components provide synergistic effect against various threats but still need further attention of the researchers. It is assumed that health promoting potential of garlic is mainly attributed to sulfur as well as non sulfur containing compounds. However, pharmacological effectiveness is linked to organosulphur compounds, particularly cysteine sulfoxides and thiosulfinates. Globally, garlic and its various preparations like fresh garlic juice, garlic powder, garlic extract, and garlic oil are becoming popular against numerous physiological menaces. Both in vivo & in vitro studies have elucidated the potential of garlic against variety of metabolic syndromes. Garlic has wide applications as antioxidant, antifungal, antithrombotic, hypocholestrolemic & hypoglycemic agent and could also improve the immune dysfunction and cancer.