Garlic ( Allium sativum ) and Its Associated Molecules, as Medicine

Allium sativum (garlic) is well-known plant throughout the world as a food or flavor additive but also for its medicinal properties. Validating ethnobotanical uses of a plant is vital in understanding the mechanism of the plant extract and compounds, it is also important in the development of the plant into medicinal products. Multiple in vitro and in vivo studies have been conducted. In this chapter, the authors summarize some of the various results obtained, related to the biological activities associated with garlic. These studies are linked to all kinds of diseases and ailments. Garlic is chemically diverse with many compounds being isolated from it and tested. Allicin, diallyl sulfides, and ajoene are probably the most studied compounds from garlic. These compounds have shown great antibacterial activities against Gram-positive and Gram-negative bacteria. This chapter discusses the beneficial effect of garlic's nutritional value, antibacterial activity, cardiovascular effect, immune stimulation, as well as its effect on cancer.