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The nutritional value, bioactive availability and functional properties of garlic and its related products during processing

Garlic, a common culinary spice, is cultivated and used around the globe. Consumption of garlic and its supplements reduces the risk of diabetes and cardiovascular disease and boosts the immune system with antibacterial, antifungal, anti-aging, and anti-cancer properties. Diallyl sulfide, diallyl di...

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Autores principales: Sunanta, Piyachat, Kontogiorgos, Vassilis, Pankasemsuk, Tanachai, Jantanasakulwong, Kittisak, Rachtanapun, Pornchai, Seesuriyachan, Phisit, Sommano, Sarana Rose
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10409574/
https://www.ncbi.nlm.nih.gov/pubmed/37560057
http://dx.doi.org/10.3389/fnut.2023.1142784
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author Sunanta, Piyachat
Kontogiorgos, Vassilis
Pankasemsuk, Tanachai
Jantanasakulwong, Kittisak
Rachtanapun, Pornchai
Seesuriyachan, Phisit
Sommano, Sarana Rose
author_facet Sunanta, Piyachat
Kontogiorgos, Vassilis
Pankasemsuk, Tanachai
Jantanasakulwong, Kittisak
Rachtanapun, Pornchai
Seesuriyachan, Phisit
Sommano, Sarana Rose
author_sort Sunanta, Piyachat
collection PubMed
description Garlic, a common culinary spice, is cultivated and used around the globe. Consumption of garlic and its supplements reduces the risk of diabetes and cardiovascular disease and boosts the immune system with antibacterial, antifungal, anti-aging, and anti-cancer properties. Diallyl sulfide, diallyl disulfide, triallyl trisulfide, phenolics, flavonoids, and others are the most commercially recognized active ingredients in garlic and its products. In recent years, global demand for medicinal or functional garlic has surged, introducing several products such as garlic oil, aged garlic, black garlic, and inulin into the market. Garlic processing has been demonstrated to directly impact the availability of bioactive ingredients and the functionality of products. Depending on the anticipated functional qualities, it is also recommended that one or a combination of processing techniques be deemed desirable over the others. This work describes the steps involved in processing fresh garlic into products and their physicochemical alterations during processing. Their nutritional, phytochemical, and functional properties are also reviewed. Considering the high demand for functional food, this review has been compiled to provide guidance for food producers on the industrial utilization and suitability of garlic for new product development.
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spelling pubmed-104095742023-08-09 The nutritional value, bioactive availability and functional properties of garlic and its related products during processing Sunanta, Piyachat Kontogiorgos, Vassilis Pankasemsuk, Tanachai Jantanasakulwong, Kittisak Rachtanapun, Pornchai Seesuriyachan, Phisit Sommano, Sarana Rose Front Nutr Nutrition Garlic, a common culinary spice, is cultivated and used around the globe. Consumption of garlic and its supplements reduces the risk of diabetes and cardiovascular disease and boosts the immune system with antibacterial, antifungal, anti-aging, and anti-cancer properties. Diallyl sulfide, diallyl disulfide, triallyl trisulfide, phenolics, flavonoids, and others are the most commercially recognized active ingredients in garlic and its products. In recent years, global demand for medicinal or functional garlic has surged, introducing several products such as garlic oil, aged garlic, black garlic, and inulin into the market. Garlic processing has been demonstrated to directly impact the availability of bioactive ingredients and the functionality of products. Depending on the anticipated functional qualities, it is also recommended that one or a combination of processing techniques be deemed desirable over the others. This work describes the steps involved in processing fresh garlic into products and their physicochemical alterations during processing. Their nutritional, phytochemical, and functional properties are also reviewed. Considering the high demand for functional food, this review has been compiled to provide guidance for food producers on the industrial utilization and suitability of garlic for new product development. Frontiers Media S.A. 2023-07-25 /pmc/articles/PMC10409574/ /pubmed/37560057 http://dx.doi.org/10.3389/fnut.2023.1142784 Text en Copyright © 2023 Sunanta, Kontogiorgos, Pankasemsuk, Jantanasakulwong, Rachtanapun, Seesuriyachan and Sommano. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Sunanta, Piyachat
Kontogiorgos, Vassilis
Pankasemsuk, Tanachai
Jantanasakulwong, Kittisak
Rachtanapun, Pornchai
Seesuriyachan, Phisit
Sommano, Sarana Rose
The nutritional value, bioactive availability and functional properties of garlic and its related products during processing
title The nutritional value, bioactive availability and functional properties of garlic and its related products during processing
title_full The nutritional value, bioactive availability and functional properties of garlic and its related products during processing
title_fullStr The nutritional value, bioactive availability and functional properties of garlic and its related products during processing
title_full_unstemmed The nutritional value, bioactive availability and functional properties of garlic and its related products during processing
title_short The nutritional value, bioactive availability and functional properties of garlic and its related products during processing
title_sort nutritional value, bioactive availability and functional properties of garlic and its related products during processing
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10409574/
https://www.ncbi.nlm.nih.gov/pubmed/37560057
http://dx.doi.org/10.3389/fnut.2023.1142784
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