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

Author:

Sasi Minnu,Kumar Sandeep,Kumar ManojORCID,Thapa Sandhya,Prajapati Uma,Tak YaminiORCID,Changan Sushil,Saurabh VivekORCID,Kumari Shweta,Kumar Ashok,Hasan Muzaffar,Chandran DeepakORCID,Radha ,Bangar Sneh PuniaORCID,Dhumal Sangram,Senapathy Marisennayya,Thiyagarajan Anitha,Alhariri AhmadORCID,Dey AbhijitORCID,Singh Surinder,Prakash SurajORCID,Pandiselvam Ravi,Mekhemar MohamedORCID

Abstract

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.

Publisher

MDPI AG

Subject

Cell Biology,Clinical Biochemistry,Molecular Biology,Biochemistry,Physiology

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