Updates on the antimicrobial properties of garlic (Allium sativum) biomolecules in the treatment of human infectious diseases

Abstract

Garlic (Allium sativum) is the extensively consumed as seasoning, can be classified as a medicinal food, by the anti-inflammatory and antimicrobial properties. This study summarized the garlic biomolecules and up to date the main antimicrobial properties, correlating them with its phytochemical composition. This review article search for articles in SCOPUS, PubMed, and SciELO databases, using ((Anti-infective agents) OR (Antimicrobial)) AND (garlic) descriptors. Garlic is a good option to be associated with traditional medicines and emerges as a potential phytochemicals source. It has application in natura, aqueous and alcoholic extracts, and as essential oils. The macrostructure is divided into its roots, bulb, stem, clove and leaves. In the leaf, it was found the phenolic compounds and flavonoids, which are important constituents in the antimicrobial character. The allicin, the main bioactive component, is mostly located in the stem and leaves. The effects of garlic affect the metabolism, the stabilization of the plasma membrane, the adhesion of microorganisms, and influence on the formation of biofilms by bacteria, mainly Escherichia coli and the fungus Candida albicans. This study concludes that Allium sativum is an option in the potential antimicrobial phytochemicals development and an excellent contributor to strengthening the immune system.