546
Volume 5, Issue 10: Special Issue
(EJAR)
ISSN: 2181-2020
MPHAPP
THE 6TH INTERNATIONAL SCIENTIFIC AND PRACTICAL
CONFERENCE
“
MODERN PHARMACEUTICS: ACTUAL
PROBLEMS AND PROSPECTS
”
TASHKENT, OCTOBER 17, 2025
in-academy.uz
GARLIC WITHOUT ODOR: NEW OPPORTUNITIES FOR IMMUNE
ENHANCEMENT
Shynkozhaeva A.T.
Umirzakova U.N.
Torlanova B.O.
JSC “South Kazakhstan Medical Academy”, Shymkent, Kazakhstan
https://doi.org/10.5281/zenodo.17344181
Relevance:
Garlic is one of the most extensively studied natural immunomodulators with
antibacterial, antiviral, and antioxidant activity. Its use is limited by the presence of a characteristic
unpleasant odor associated with sulfur-containing compounds. To reduce the odor, we used cherry,
as it is rich in polyphenols, organic acids, and antioxidants, which are able to neutralize volatile garlic
compounds while preserving its beneficial properties. This makes the topic relevant for both
pharmaceuticals and the food industry.
Objective of the study:
To investigate the possibilities of preserving the immunomodulatory
properties of garlic while eliminating its characteristic odor.
Materials and methods:
Fresh garlic and cherry fruits were used for the study. Garlic samples
were treated with freshly squeezed cherry juice and cherry extract.
Polyphenols and flavonoids (quercetin, anthocyanins) bound volatile sulfur compounds of
garlic, reducing their volatility and odor intensity.
Organic acids (malic, citric, succinic) neutralized sulfur compounds and altered the pH of the
medium, reducing odor spread.
Antioxidants (vitamin C, anthocyanins) slowed the decomposition of allicin, preventing the
formation of a pungent odor.
Enzymatic compounds of cherry contributed to the degradation of sulfur metabolites in the oral
cavity, providing a deodorizing effect.
Odor reduction was evaluated organoleptically and by gas chromatography based on the content
of volatile compounds. Biological activity was assessed by measuring antioxidant activity and
immunomodulatory effects (phagocyte activity and cytokine levels in vitro).
Results:
Treatment of garlic with cherry extract significantly reduced the concentration of allyl
methyl sulfide and diallyl disulfide. The antioxidant activity of garlic was preserved and, in some
cases, enhanced due to cherry polyphenols. The immunomodulatory effect of garlic remained at the
level of fresh raw material.
Conclusions:
1.Cherry effectively reduces the intensity of garlic odor through the interaction of its
polyphenols, organic acids, and antioxidants with volatile sulfur compounds.
2.At the same time, the beneficial properties of garlic (immunomodulatory and antimicrobial
activity) are preserved.
3. The combined use of garlic and cherry is promising for the development of deodorized
phytopreparations and functional food products.
