Antioxidant, anti-inflammatory, and antimicrobial properties of garlic and onions

Purpose - The purpose of this paper is to provide a comprehensive overview of multiple functions and their underlying mechanisms for two common spices, garlic and onion, containing organosulphur compounds. Design/methodology/approach - Literature review of chemistry, physiology, molecular biology, clinical studies. Findings - Both garlic and onions exert their effects on human health via multiple different functions, including antioxidant, anti-inflammatory, and antibacterial properties. The organosulphur compounds in these spices scavenge oxidizing agents, inhibit the oxidation of fatty acids, thereby preventing the formation of pro-inflammatory messengers, and inhibit bacterial growth, via interaction with sulphur-containing enzymes. Research limitations/implications - Currently available information on the optimal amount for consumption for each spice is insufficient. Originality/value - This review is unique in its comprehensive nature, considering multiple different effects of the spices examined as well as multiple studies from molecular to clinical approaches.