Abstract

ALCARAZ, Élida C.; MALLO, Andrea C.  and  NITIU, Daniela S.. Bibliographic review of Allium sativum (Amaryllidaceae) as an important inhibitor of microbial and fungal development. Bol. Soc. Argent. Bot. [online]. 2023, vol.58, n.3, pp.6-6. ISSN 1851-2372.  http://dx.doi.org/10.31055/1851.2372.v58.n3.40191.

Background and aims: Amaryllidaceae is a family of monocotyledons belonging to the order Asparagales. Some species have extensive pharmacological properties as they produce alkaloids, with antiviral and antimicrobial activity. Within this family, in the Allioideae subfamily, it's found garlic (Allium sativum L.). Investigations have been carried out on the phytochemical compounds, both of the isolated components of their bulbs and of various formulations. The objective of the present work was to carry out a bibliographical review of investigations made in this regard, with emphasis on those referred to fungal control.

M&M: The methodology used consisted of an online search and subsequent review of specialized papers. The search engines Google and Google Scholar were used. A total of 31 scientific journals, 1 web page, 6 theses, 1 final degree project and 1 conference proceedings have been consulted. These investigations date from the end of the 20th century to the present. The following search guides were used: Garlic, garlic components, and garlic as an antifungal agent. The works consulted and search sites have been synthesized in a table.

Results: The investigations surveyed in this review confirm the high potential of garlic as an antimicrobial and antifungal agent, both in isolated components of the bulbs and in different formulations. A synthesis with the results obtained in recent investigations applied to prevention and fungal control is presented.

Conclusions: This review contributes to the updated knowledge of the antimicrobial and antifungal properties of garlic that are related to the variety of isolated compounds produced in the plant.

Keywords : Ajoene; allicin; Allioideae; antifungal; garlic; phytochemical properties.

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