Allium sativum: Chemical Constituents, Medicinal Uses and Health Benefits


Abel Haynes (Editor)

Series: Plant Science Research and Practices
BISAC: NAT026000

The use of Allium sativum (garlic) for medicinal purposes has origin in antiquity and is still included in the traditional medicine of many cultures. Oral tradition and recorded history show that garlic is one of the earliest examples of plants used extensively since the existence of man. Historically, there has been great interest in the role and potential benefits of garlic in the management of diseases and maintenance of health. This book provides research on the chemical constituents, medicinal uses and health benefits of Allium sativum.

The first chapter provides a historical perspective and folkloric applications of garlic in ancient cultures, the supposed role and benefits perceived/claimed to have played in health and disease and the substantive validation made so far by modern science. The next chapter provides a comparative review of Allium sativum extract and bioactive constituents. Chapter three reviews recent progresses in facilitating the in situ generated allicin methodology and its possible medicinal applications. Chapter four evaluates the antimicrobial activity, in vitro, of fresh Allium sativum Liliaceae against Staphylococcus aureus (Sa) and Escherichia coli (E. coli). The last chapter’s main objective is the development of a preliminary mechanical system for the culture of garlic.
(Imprint: Nova)




Table of Contents

pp. vii

Chapter 1
Historical Perspective and Folkloric use of Garlic
(Stephen M. Suru, and Chidiebere E. Ugwu, Department of Human Biochemistry, Faculty of Basic Medical Sciences, College of Health Sciences, Nnamdi Azikiwe University, Nnewi, Anambra State, Nigeria)
pp. 1-14

Chapter 2
Medicinal use and Health Benefits of <i>Allium sativum</i>: A Comparative Review of the Whole Extract vs Bioactive Constituents
(Stephen M. Suru, Department of Human Biochemistry, Faculty of Basic Medical Sciences, Nnamdi Azikiwe University, Nnewi Campus, Nnewi, Nigeria)
pp. 15-42

Chapter 3
Medicinal Applications of <i>In situ</i> Generated Allicin
(Shalini Gupta, Lasanthi Jayathilaka, Jin-Sheng Huang, Jenny Lee and Bao-Shiang Lee, Protein Research Laboratory, Research Resources Center, University of Illinois at Chicago, Chicago, IL, USA, and others)
pp. 43-68

Chapter 4
Evaluation of the Antimicrobial Activity of the Fresh <i>Allium sativum Liliaceae</i> (Garlic)
(Therully Claro de Passos, Greice Marques da Fonseca, Maria Fernanda Melo Lopes, Ivanilde Marques da Silva Rocha, Luciano Senti da Costa, Adriana de Souza Caroci, Nursing, Midwifery Advanced Program Student of Adventist University Center of Sao Paulo, Brasil, and others)
pp. 69-82

Chapter 5
Product Development: Mechanized System for Culture of Garlic (<i>Allium Sativum L.</i>)
(Thiago Favarini Beltrame, Alberto S. Schmidt, Universidade Federal de Santa Maria, Santa Maria, Brazil)
pp. 83-92

pp. 93-101


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