Work

Valorisation of garlic peel ( Allium sativum L. ): a comprehensive review of its nutritional, phytochemical, and therapeutic potential

Year: 2026

Type: article

Abstract: Garlic (Allium sativum) was one of the earliest cultivated plants. It has been used for a long time as a food, a condiment, and traditional medicine or food, seasoning, and traditional medicine. Garlic has the potential to affect numerous cardiovascular factors. The organosulfur compounds (allyl sulfur compounds) in garlic have also been shown to have strong anti-cancer effects. Because garlic peel was regarded as an agricultural waste, it was usually discarded or burned as waste, although it makes up 25% of the total garlic production. The primary aim of the present review is to provide critical evaluation of the nutritional composition of garlic peel, phytochemical analysis of garlic peel, bioactive constituents of garlic skin, and ethnomedical importance of garlic skin with hepatoprotective, anti-bacterial, anti-apoptotic, antioxidant, anti-inflammatory, and protective effects against ulcerative colitis or ulcerative colitis management. In addition, this review identifies the main waste streams of the industrial processing of garlic and critically assesses the valorisation of garlic peels as a valuable resource. It provides detailed information on the use of specific compounds extracted from garlic peels, particularly structural polysaccharides and phenolic acids, as sustainable raw materials for industrial applications, such as biopolymers, natural food preservatives, and biosorbents, in order to contribute to a circular economy.

Source: International Journal of Food Science & Technology

DOI: 10.1093/ijfood/vvag136