World Journal of
Pharmaceutical and Life Sciences

( An ISO 9001:2015 Certified International Journal )

An International Peer Reviewed Journal for Pharmaceutical and Life Sciences
An Official Publication of Society for Advance Healthcare Research (Reg. No. : 01/01/01/31674/16)
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Sumit K. Musale*, Pradnya N. Jagtap, Shweta S. Bobade, Vaishnavi P. More, Ankita M. Kadam and Komal D. Pol


Garlic (Allium sativum) has traditional dietetic and medicinal uses as an anti-infective agent. Garlic is a hardy perennial member of onion family. Studies explains that it may be originally native to asia, but has long been naturalized to Europe northern Africa, mexico and all over the world. Garlic is classified as member of family alliaceace. The name “Allium sativum” is derived from the celtic word “all”, meaning burning or stinging, and the latin “sativum” meaning planted or cultivated. Allium sativum commonly called as garlic. It is belonging to family Alliceace closely related to onion, shallot. Allicin is organo sulfur compound. When fresh garlic chopped enzyme allinase converts to allin into allicin. The generated allicin is very unstable and quickly converted into other sulfur containing compound such as diallyl disulfide. Allicin have antibacterial, antiviral, antifungal, antiprotozoal activity. Allicin is an oily, slightly yellow liquid that gives odor to garlic. Garlic used in food industries as flavoring agent in sauces and salads.

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