Allicin and other functional active components in garlic: Health benefits and bioavailability

Mohammad Shafiur Rahman*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

145 Citations (SciVal)


Traditionally, the medical properties of garlic were recognized as early as 3000 BC. The functional benefits of garlic are its antimicrobial activity, anticancer activity, antioxidant activity, ability to reduce cardiovascular diseases, improving immune functions, and anti-diabetic activity. Recent studies identify the active functional components providing the medicinal benefits, as well as their mechanisms of action including the best possible ways to consume garlic. Allicin (diallyl-thiosulfinate) is one of the major organosulfur compounds in garlic considered to be biologically active. In this article, I review the chemistry of allicin and its stability during processing and storage, in-vivo and in-vitro functionality of allicin, and other functional components. In addition, I explore other potential alternative approaches of making its derivatives and their use for health benefits.

Original languageEnglish
Pages (from-to)245-268
Number of pages24
JournalInternational Journal of Food Properties
Issue number2
Publication statusPublished - Apr 2007


  • Allicin
  • Alliin
  • Bioavailability
  • Functional component
  • Garlic

ASJC Scopus subject areas

  • Food Science


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