Biological Functions and Bioactive Compounds of Consumed Dried Garlic Sheet Versus Fresh Garlic Cloves

Abstract

Objective: This study was carried out to evaluate the effects of the drying process on garlic during the production dried garlic sheet, regarding the concentration and activity of its bioactive compounds, and its biological functions represented by the anti-hyperlipidemic and antihypertensive activity. Methods: Fresh garlic cloves were dried into sheet according to the process shown in the flow diagram. Blood samples withdrawn from study subjects were analyzed to determine the effect of bioactive compounds in garlic samples on the biochemical parameters. Results: Total polyphenol concentration and antioxidant activity measured with the DPPH method were higher in the dried garlic sheets compared with fresh garlic cloves samples. In addition, carotenoids, chlorophyls A, chlorophyls B and chlorophyls AB concentrations were higher in dried garlic sheet than in fresh garlic cloves. However, vitamin C was at a lower level in dried garlic sheet than in fresh garlic cloves, furthermore dried garlic sheet had a significant hypolipidemic effect as compared to fresh garlic cloves, except for the HDL level. As regards the blood pressure, patients that consumed dried garlic sheet had a significant reduction in systolic as well as diastolic blood pressure. Conclusions: All selective bioactive compounds (total polyphenol, carotenoids, chlorophyll (A, B and AB) and antioxidant activity) were increased in dried garlic sheet powder as compared to fresh garlic cloves, except vitamin C content. It is worth adding that the current results suggest that the biological functions of dried garlic sheet powder exerted a beneficial effect in maintaining cholesterol, LDL, triglycerides and blood pressure in an acceptable range while it had a
lesser effect on HDL.