Study on the Action of the Aliin From Garlic (Allium sativum L.) against Plant Pathogens

One  of  the  most  important  benefits  of  using  plant  derived  tools  in  fighting  against  plant bacteria and fungi attack, is their environmentally safety, much higher compared to synthetic products, simultaneously  with  offering  important  therapeutic  benefits.  Garlic  has  an  increasing  role  on unconventional phytopathogens fight, especially within integrated pest management systems. Even its preventive and curative effects on both human and vegetables is well known from ancient times, the scientific basis of using garlic as nutraceutic with valuable action on human health and/or alternative agent  against  plant  pathogens,  was  scientifically  settled  only  in  last  decades. The  present  work attempts  to  emphasize a  picture  concerning  the garlic  aliin  component,  which  confer  the  plant antibacterial and antifungicide properties. Our study strengthens the previous assessments concerning synergistically  action  of  main  organo-sulphur  compounds  from Allium  sativum  L.  resulting  in antifungicide  and  antibacterial  effects.  The  intensity  and  efficacy  of  those  effects  depends  at  large extent  on  garlic  extracts  nature  and  their  processing  technology.  Among  updated  actions  of  garlic different extracts we mention: antibacterial properties against both Gram positive and Gram negative bacteria, fight against yeast-like fungi and other fungi varieties, in control of particular plant diseases, control of warms, aphids, Colorado beetles, mosquitoes. The present available knowledge concerning the  aliin  action against  a  large  spectrum  of  bacteria,  fungi,  particular  plant  diseases,  and  pests  will need a wider approach that involves the development of molecular biology tools, in order to identify the complex mechanisms of interaction between aliin and plant pathogens.