PERFIL QUÍMICO E ATIVIDADE ANTIBACTERIANA DO ÓLEO ESSENCIAL DOS BULBILHO DE Allium sativum L. EM COMPARAÇÃO COM ALICINA: UMA REVISÃO DE LITERATURA

• DOI: https://doi.org/10.22533/at.ed.7112422114

• Palavras-chave: Allium Sativum L. Antibacteriano. Alicina. Perfil químico. Revisão.

• Keywords: Allium Sativum L. Antibacterial. Allicin. Chemical profile. Review.

• Abstract: Garlic bulbs (Allium sativum) are a valuable source of bioactive compounds responsible for several health benefits. Allicin, its main constituent, is formed when garlic is cut or crushed by the action of the enzyme alliinase, converting Alliin into allicin. This molecule has antimicrobial properties against bacteria, fungi and viruses, in addition to antioxidant properties, and can be applied in traditional medicine, nutraceuticals and personal care products. Therefore, this study aims to to analyze the chemical profile and antibacterial activity of the essential oil from the bulbs of Allium sativum L. in comparison with allicin. This is an integrative literature review study with a descriptive approach, designed to address all aspects of a specific topic in an impartial and comprehensive manner. Data collection was carried out from February to July through accessible databases. Articles published between 2005 and 2024 in English, Portuguese and Spanish were included in the study. At the end of this study, it was concluded that the chemical profile of the bulbs of Allium sativum L. has the potential to contribute to the investigation of the antibacterial activity of its essential oil, in comparison with allicin. Therefore, exploring and better understanding these potentialities can pave the way for new therapeutic applications and health benefits.