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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...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2023
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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. |
format | Online Article Text |
id | pubmed-10409574 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
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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