Comments on "health-promoting properties of bioactive proteins and peptides of garlic (Allium sativum)", food chemistry 435 (2024) 137632-137,643, DOI: 10.1016/j.foodchem.2023.137632.

The article "Health-promoting properties of bioactive proteins and peptides of garlic (Allium sativum)" by Ezeorba et al. (Food Chemistry 435 (2024) 137632-137,643, DOI: https://doi.org/10.1016/j.foodchem.2023.137632), offers a comprehensive review of the literature on the bioactive proteins and peptides found in garlic. This study serves as a valuable resource for professionals in the fields of research, nutrition, and healthcare who are interested in the medicinal and nutritional aspects of garlic. This Letter to the Editor aims to address some inaccuracies and omissions found in the above-mentioned article. It corrects the reported lack of biological activity data for certain peptides, clarifies the immunomodulatory effects attributed to garlic's components, and adjusts the reported protein content range for garlic varieties. These refinements aim to enhance the accuracy and utility of the information presented in this article for future research. Copyright © 2024 Elsevier Ltd. All rights reserved.

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Xixiang Xiao. Comments on "health-promoting properties of bioactive proteins and peptides of garlic (Allium sativum)", food chemistry 435 (2024) 137632-137,643, DOI: 10.1016/j.foodchem.2023.137632. Food chemistry. 2024 Nov 30;459:140331

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PMID: 38996636

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