Właściwości antyoksydacyjne wybranych produktów przetwarzania czosnku zwyczajnego (Allium sativum L.)

Garlic (Allium sativum L.) is a plant from the Allioideae subfamily belonging to the Amaryllidaceae family, and it is cultivated as a one or two-year bulbous plant. It is one of the most extensively researched medicinal herbs, widely used both in medicine and cuisine as a food ingredient and spice. Allium sativum has been present in the human diet since ancient times due to its medicinal properties. Traditionally, it has been used for various purposes, both orally and topically. Pharmacologically, it has antihyperlipidemic, antihypertensive, antibacterial, antifungal, antiprotozoal, antidiabetic, anticarcinogenic, hepatoprotective, antiviral, immunomodulatory and hypoglycemic effects. These properties are associated with the high antioxidant activity of garlic and the presence of volatile sulfur compounds (alliin, allicin, diallyl disulfi de, ajoene, and many others), which are also responsible for the pungent taste of this vegetable. Garlic plays a signifi cant role in culture, especially in the context of culinary traditions. Nevertheless, as a result of various food processing methods, its therapeutic properties and antioxidant abilities undergo changes.