Garlic (Allium sativum L.): A review on bio-functionality, allicin's potency and drying methodologies

Garlic (Allium sativum L.) has been subject of fascination and research for centuries, owing to its diverse culinary and medicinal properties which further afftects its agronomic significance. This review paper delves into the multifaceted aspects of the garlic crop, aiming to unveil the various dimensions that make it truly remarkable botanical wonder. Among the plethora of compounds found in garlic, allicin an organosulfur compound (OSC), has emerged as a focal point of interest for researchers and health enthusiasts alike. Allicin is known for its powerful antimicrobial, antioxidant, and cardiovascular benefits, rendering garlic a potent natural remedy and a valuable addition to realm of alternative medicine. Allicin's synthesis, bioavailability, and mechanism behind its medicinal effects has also been discussed. Furthermore, the impact of various drying techniques on the allicin content of garlic has been examined. As the understanding of allicin's health benefits continues to evolve, this comprehensive review contributes valuable insights into optimizing garlic's drying methods to preserve and enhance the allicin content, thus maximizing its therapeutic potential. By synthesizing existing knowledge, we provide a platform for future research to address gaps in the field of garlic drying technology and its profound impact on allicin retention for various health applications. (c) 2024 SAAB. Published by Elsevier B.V. All rights are reserved, including those for text and data mining, AI training, and similar technologies.