Garlic ( L.) Bioactives and Its Role in Alleviating Oral Pathologies

Overview

Journal Antioxidants (Basel)

Date 2021 Nov 27

PMID 34829718

Citations 19

Authors

Minnu Sasi

Sandeep Kumar

Manoj Kumar

Sandhya Thapa

Uma Prajapati

Yamini Tak

Sushil Changan

Vivek Saurabh

Shweta Kumari

Ashok Kumar

Muzaffar Hasan

Deepak Chandran

Radha

Sneh Punia Bangar

Sangram Dhumal

Marisennayya Senapathy

Anitha Thiyagarajan

Ahmad Alhariri

Abhijit Dey

Surinder Singh

Suraj Prakash

Ravi Pandiselvam

Mohamed Mekhemar

Affiliations

Soon will be listed here.

Abstract

Garlic ( L.) is a bulbous flowering plant belongs to the family of Amaryllidaceae and is a predominant horticultural crop originating from central Asia. Garlic and its products are chiefly used for culinary and therapeutic purposes in many countries. Bulbs of raw garlic have been investigated for their role in oral health, which are ascribed to a myriad of biologically active compounds such as alliin, allicin, methiin, S-allylcysteine (SAC), diallyl sulfide (DAS), S-ally-mercapto cysteine (SAMC), diallyl disulphide (DADS), diallyl trisulfide (DATS) and methyl allyl disulphide. A systematic review was conducted following the PRISMA statement. Scopus, PubMed, Clinicaltrials.gov, and Science direct databases were searched between 12 April 2021 to 4 September 2021. A total of 148 studies were included and the qualitative synthesis phytochemical profile of GE, biological activities, therapeutic applications of garlic extract (GE) in oral health care system, and its mechanism of action in curing various oral pathologies have been discussed. Furthermore, the safety of incorporation of GE as food supplements is also critically discussed. To conclude, GE could conceivably make a treatment recourse for patients suffering from diverse oral diseases.

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