Atmaca G.2024-06-122024-06-1220031016-5134https://hdl.handle.net/20.500.14551/17151In this review, active components of garlic and some garlic preparations, the general effets of garlic and the anti-cancer effect of garlic have been reviewed. Garlic (Allium sativum L) is believed to have originated in Central Asia. Garlic is used universally as a flavoring agent, traditional medicine and a functional food. The main active agent in garlic extracts is allicin, but several other chemicals have been isolated and studied. Some of the therapeutically active sulfur components of garlic are alliin, allicin, s-allylcysteine, s-allylmercaptocysteine, diallyl sulfide, diallyl disulfide and diallyl trisulfide. When garlic is crushed, cut or chewed alliin is exposed to the enzyme alliinase and the thiosulfinate allicin is formed. Highly unstable thiosulfinates, such as allicin are quickly transformed into a variety of organosulfur components. Garlic has anti-cancer properties and some garlic preparations also appear to possess hepatoprotective, immune-enhancing, antitumor and chemopreventive activities. The anti-tumoral activities of garlic are considered to be achieved by promoting the antioxidant process and modulating the host immunity. Today, garlic and garlic supplements are consumed in many cultures for their hypolipidemic, antiplatelet, antioxidant, anti-cancer and procirculatory effect.trinfo:eu-repo/semantics/closedAccessAllicin; Alliin; Allyl Sulfide; Diallyl Trisulfide; Flavoring Agent; Garlic Extract; Organosulfur Derivative; S Allylcysteine; S Allylmercaptocysteine; Unclassified Drug; Antineoplastic Activity; Antioxidant Activity; Drug Effect; Garlic; Immunity; Immunomodulation; Liver Protection; Review; Traditional MedicineReview Article151254602-s2.0-1242322488N/A