Saikat, Abu Saim M., Hossain, Rajib, Mina, Fahmida B., Das, Sabuj, Khan, Ishaq N., Mubarak, Mohammad S., and Islam, Muhammad Torequl (2022) Antidiabetic Effect of Garlic. Revista Brasileira De Farmacognosia, 32. pp. 1-11.

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Abstract

Diabetes affects a substantial part of the world’s population and, possibly, is the world’s fastest-growing metabolic disease. Garlic, Allium sativum L., Liliaceae, a popular cooking spice with a long history as traditional medicine, has been demonstrated to exhibit antidiabetic properties. Garlic is a rich natural source of bioactive sulfur-containing compounds with potential antidiabetic properties. This review aimed to present a summary of the most recent and relevant literature pertaining to the use of garlic for the prevention and treatment of diabetes, and the potential use of this natural food as complementary or alternative medicine. This review also focuses on the essential biological roles of the bioactive compounds present in garlic in the treatment of diabetes along with identifying and addressing the related pathways related to diabetes regulation. This review further emphasizes the relevance of evidence on garlic’s antidiabetic efficacy in experimentally induced or inherited animal models, as well as human cell line studies, and discusses the mechanisms of action of garlic as both an insulin sensitizer and secretagogue. Conclusions of this review on the therapeutic aspects of garlic and its bioactive compounds highlight the medicinal and folk values of this spice and its active compounds against diabetes.

Item ID:	93882
Item Type:	Article (Research - C1)
ISSN:	1981-528X
Copyright Information:	Copyright © 2021, The Author(s) under exclusive licence to Sociedade Brasileira de Farmacognosia.
Date Deposited:	02 Sep 2026 05:37
FoR Codes:	31 BIOLOGICAL SCIENCES > 3108 Plant biology > 310802 Plant biochemistry @ 100%
SEO Codes:	20 HEALTH > 2003 Provision of health and support services > 200302 Community health care @ 70% 20 HEALTH > 2004 Public health (excl. specific population health) > 200410 Nutrition @ 30%
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