Garlic (<i>Allium sativum</i> L.) Bioactives and Its Role in Alleviating Oral Pathologies
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
Minnu Sasi
Division of Biochemistry, ICAR—Indian Agricultural Research Institute, New Delhi 110012, India
Sandeep Kumar
Quality and Productivity Improvement Division, ICAR—Indian Institute of Natural Resins and Gums, Ranchi 834010, India
Manoj Kumar
Chemical and Biochemical Processing Division, ICAR—Central Institute for Research on Cotton Technology, Mumbai 400019, India
Sandhya Thapa
Department of Horticulture, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India
Uma Prajapati
Division of Food Science and Postharvest Technology, ICAR—Indian Agricultural Research Institute, New Delhi 110012, India
Yamini Tak
Department of Biochemistry, Agriculture University, Kota 324001, India
Sushil Changan
Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR—Central Potato Research Institute, Shimla 171001, India
Vivek Saurabh
Division of Food Science and Postharvest Technology, ICAR—Indian Agricultural Research Institute, New Delhi 110012, India
Shweta Kumari
Centre for Agricultural Bioinformatics, ICAR—Indian Agricultural Statistics Research Institute (IASRI), Library Avenue, New Delhi 110012, India
Ashok Kumar
Post-Harvest Technology and Biochemistry, ICAR—Directorate of Onion and Garlic Research, Pune 410505, India
Muzaffar Hasan
Agro Produce Processing Division, ICAR—Central Institute of Agricultural Engineering, Bhopal 462038, India
Deepak Chandran
Department of Veterinary Sciences and Animal Husbandry, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore 642109, India
Radha
School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
Sneh Punia Bangar
Department of Food, Nutrition, & Packaging Sciences, Clemson University, Clemson, SC 29634, USA
Sangram Dhumal
Division of Horticulture, RCSM College of Agriculture, Kolhapur 416004, India
Marisennayya Senapathy
Department of Rural Development and Agricultural Extension, College of Agriculture, Wolaita Sodo University, Wolaita Sodo 138, SNNPR, Ethiopia
Anitha Thiyagarajan
Department of Postharvest Technology, Horticultural College and Research Institute, Periyakulam 625604, India
Ahmad Alhariri
Faculty of Agriculture, Damascus University, Damascus 30621, Syria
Abhijit Dey
Department of Life Sciences, Presidency University, 86/1 College Street, Kolkata 700073, India
Surinder Singh
Dr. S. S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India
Suraj Prakash
School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
Ravi Pandiselvam
Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR—Central Plantation Crops Research Institute (CPCRI), Kasaragod 671124, India
Mohamed Mekhemar
Clinic for Conservative Dentistry and Periodontology, School of Dental Medicine, Christian-Albrecht’s University, 24105 Kiel, Germany
Garlic (Allium sativa 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.
