Garlic (Allium sativum) is an Amaryllidaceae family plant. Garlic is grown commercially by vegetative propagation and is temperature and day-length sensitive. Allium is legally placed in the Liliaceae family, which has 280 distinct genera and 4000 species. However, due to recent taxonomic changes, members of this genus have been assigned to Alliaceae. Garlic is one of the most ancient domesticated plants. Its likely parent appears to be A. longicuspis, a native of central Asian hilly regions that expanded to China, the Near East, and the Mediterranean before spreading west to Central and Southern Europe, Northern Africa (Egypt), and Mexico. Garlic farming is now found in almost every temperate region of the planet. Garlic is used as a spice and food component in cooking due to its ability to integrate well with a broad range of foods, imparting its aroma and flavour while enhancing the flavours of the foods paired with it. In addition to being used as a food, Garlic has long been employed in traditional medicine for defensive and therapeutic purposes. This blog focuses on scientific advancements and the Garlic production market.

Market Analysis

The worldwide garlic extract market was valued at about USD 11.86 billion in 2017 and is predicted to reach around USD 15.30 billion by 2024, rising at a CAGR of roughly 3.7% between 2018 and 2024.

Garlic is frequently cultivated as a winter/spring crop as well. The environmental needs for garlic cultivation include temperature, light, and moisture. Garlic is commonly grown in Pakistan, China, Korea, Indonesia, India, the United States, and Thailand. It is cultivated throughout Pakistan, including Punjab, Sindh, Khyber Pakhtunkhwa, Kashmir, Gilgit-Baltistan, and Baluchistan. It isn’t easy to obtain unlimited data for garlic oil output. Indonesia is the world’s leading producer of garlic oil. The majority of global garlic oil exports are destined for the European Union and North America. The trend of the product’s import, however, is revealed in US import statistics.

Garlic oil imports to the United States totalled 73 tonnes, with a 17% annual growth rate. The demand for garlic oil in the United States is estimated to be one-third of total world consumption. Garlic’s overall world demand is projected to be 219 tonnes per year. China is the world’s biggest producer of Garlic, with an annual production of around 20 million tonnes, accounting for 81% of global output. India ranks first with 4.6% for yearly world output, South Korea ranks second with 1.4%, Egypt ranks second with 1.2%, and the United States ranks third with 0.8%. Gilroy, California, produces a considerable amount of Garlic in the United States [1]. Due to the large consumption of garlic extract in the population’s daily diet, Asia Pacific is expected to dominate the worldwide market for garlic extract. In the forecast timeframe, the organized retail sector in metropolitan regions across the region is likely to boost the expansion of the garlic extract market. India and China are essential contributors to the Asia Pacific garlic extract market’s growth. Furthermore, increased consumer inclination for fast food consumption, expanding urbanization, and an expanding number of fast food outlets are important drivers expected to drive the Asia Pacific garlic extract market shortly.

In the forecast period, the garlic extract market in North America is expected to account for a sizable proportion of the worldwide garlic extract market. The region’s growing desire for natural and organic components in cosmetics and cosmetic goods is likely to drive up demand for garlic extract. Furthermore, corporations are investing in quality formulation, delivery methods, and packaging research. This, in turn, is anticipated to increase the growth of the garlic extract market in North America throughout the forecast period. During the projected period, the European garlic extract market is expected to rise steadily. The usage of garlic extract as a flavouring in food preparation drives the need for garlic extract in the Middle East and Africa area. Furthermore, the growing use of garlic extract in various sectors is likely to cause a market expansion in the Middle East and Africa over the forecast period.

Garlic functionality

The thousands of garlic brands on shop shelves may be divided into four categories: essential oil, garlic oil macerate, garlic powder, and garlic extract (Table 1). The production technique has a significant impact on the content of the garlic product. Manufacturers must ensure that garlic products are safe, stable, and effective. Documentation of the safety and efficacy of any items, including Garlic, recommended for use in health promotion is critical.

The chemistry of Garlic

TTable 1 lists some of the nutritional and chemical features of garlic bulbs. Garlic’s moisture, carbs, protein, fat, minerals, vitamins, energy, ash, pH, acidity, and essential oil content have all been determined. Garlic has a low moisture content as compared to caper bud and caperberries fruits and vegetables. Garlic has large quantities of potassium (21 g/kg), phosphorous (6 g/kg), magnesium (1 g/kg), sodium (532.78 mg/Kg), calcium (363.61 mg/Kg), and iron (52.91 mg/Kg) among minerals. Furthermore, Garlic includes the minerals selenium and germanium. The mineral mixture of the soil in which the bulb is grown determines the amount of these minerals in the bulb. Other significant chemical ingredients include riboflavin, thiamine, nicotinic acid, vitamin C, and vitamin E.

Table 1. Nutritional value and properties of Garlic (per 100 g of raw Garlic) [2]

Garlic supplements

Garlic supplements are divided into four categories: garlic essential oil, garlic powder, garlic oil macerate, and garlic extract (Table 2).

1) Garlic essential oil is made by steam distilling garlic and contains several sulphides such as DAS, DADS, and DATS.

2) Garlic powder is made by slicing or crushing garlic cloves, drying them, then pulverizing them into powder. Garlic powder is supposed to have the same compounds as raw Garlic (crushed), namely alliin.

3) Oil macerates were initially created to be used as condiments. There are two varieties of oil macerate products on the market, both packed in soft gel capsules. One may be prepared by simply combining garlic flavoured powder and vegetable oil. Another is prepared by mixing raw Garlic and vegetable oil.

4) To make garlic extract, soak whole or sliced garlic cloves in an extracting solution (filtered water and diluted alcohol) for varied periods. The section is usually concentrated and utilized after the separation of the solution. The extract can also be found in powdered form.

5) One of the most popular products is KYOLIC aged garlic extract (AGE). Raw Garlic sliced and steeped in a water/ethanol combination for more than 20 months is stored at room temperature to acquire AGE. It is mainly composed of the water-soluble sulphur compounds SAC and SAMC, with trace quantities of oil-soluble sulphur compounds.

Table 1: Garlic products on the market [3]

1Abbreviations: DAS- diallyl sulfide; DADS- diallyl disulfide; SAC-S-allyl cysteine; SAMC-S-allyl mercaptocysteine.

2Allicin is a volatile and reactive molecule that degrades quickly into other chemicals. As a result, no garlic product on the market has measurable levels of allicin (1 ppm).

Benefits

Although Garlic is generally used in cooking as a flavouring component, evidence may be helpful for a wide range of illnesses and disorders. Garlic intake is being pushed as an alternative therapy for some ailments due to the current trend toward using natural medicines with fewer side effects. However, before Garlic can be regarded as a safe and effective medication, more research on several issues is needed. Although garlic cloves are often consumed raw or cooked, various garlic nutritional supplements, including dried or powdered formulations, oils, and liquid extracts, have recently been introduced to meet consumer demand for bioactive garlic ingredients. It should be noted, however, that these components are highly reliant on garlic preparation. So no garlic dietary supplement can address the vast variety of biological activity documented here (Figure 9).

Figure 9. Multiple health-promoting effects of Garlic [2]

Recent Research in Garlic

1. Garlic phytochemicals for human immune system enhancement against illness [4].

2. Garlic preparations were analyzed using a unique multi-phytochemical methodology [5].

3. Fresh Garlic and black garlic extracts have high antioxidant and bacteriostatic activity [6].

4. Fish oil-Garlic essential oil encapsulated might be utilized to strengthen and prolong the shelf-life of food goods [7].

5. An aroma recombinant including the newly found acidic smells and other essential odorants demonstrated good agreement with the scent of aged garlic extract [8].

Future Scope

Future studies should also be conducted to standardize the active component concentration of garlic supplements. This would aid in determining the most effective dosage and kind of Garlic (dehydrated, aged, etc.) for the desired health-promoting impact. The quest for active preparations with minimal unpleasant odour and taste would allow this vegetable and its derivatives to be used as functional additives with therapeutic activity in various processed meals. For example, they might be used to produce highly consumed goods (e.g., fast meals or ready-to-eat meals) to provide antioxidants, prebiotics, mineral nutrients, and other minerals essential in preventing nutritional deficiencies. Finally, garlic products are sold as both food and herbal medicines. While garlic-eating is widely thought to be harmless, the toxicity of garlic supplements must now be proven before they may be used as bioactive goods. Uniform regulation of nutrition and health claims on foods is currently being implemented to develop a set of universally applicable standards for the scientific justification of these claims. This ensures that the client receives all of the nutritional and health-promoting benefits of an old natural remedy: Garlic, without danger.

Reference:

[1] Shumaila Saif, Muhammad Asif Hanif, Rafia Rehman, Muhammad Riaz, Chapter 23 – Garlic, Editor(s): Muhammad Asif Hanif, Haq Nawaz, Muhammad Mumtaz Khan, Hugh J. Byrne, Medicinal Plants of South Asia, Elsevier, 2020, Pages 301-315, ISBN 9780081026595, https://doi.org/10.1016/B978-0-08-102659-5.00023-9.

[2] Cardelle, Alejandra & Soria, Ana & Corzo-Martínez, Marta & Villamiel, Mar. (2010). A comprehensive survey of garlic functionality. 10.13140/2.1.4992.6728.

[3] Harunobu Amagase, Brenda L. Petesch, Hiromichi Matsuura, Shigeo Kasuga, Yoichi Itakura, Intake of Garlic and Its Bioactive Components, The Journal of Nutrition, Volume 131, Issue 3, March 2001, Pages 955S–962S, https://doi.org/10.1093/jn/131.3.955S

[4] Ashfaq, F., Ali, Q., Haider, M., Hafeez, M., & Malik, A. (2021). THERAPEUTIC ACTIVITIES OF GARLIC CONSTITUENT PHYTOCHEMICALS. Biological and Clinical Sciences Research Journal, 2021(1), e007. Retrieved from http://bcsrj.com/ojs/index.php/bcsrj/article/view/53

[5] Daniela Andrea Ramirez, Jorgelina Cecilia Altamirano, Alejandra Beatriz Camargo, Multi-phytochemical determination of polar and non-polar garlic bioactive compounds in different food and nutraceutical preparations, Food Chemistry, Volume 337, 2021, 127648. https://doi.org/10.1016/j.foodchem.2020.127648.

[6] Chang, TC., Jang, HD. & Lin, WD. Biochemical properties of black Garlic aged under different temperatures of commercial rice wine extracts in Taiwan. Food Measure 15, 509–518 (2021). https://doi.org/10.1007/s11694-020-00648-1

[7] Sara Raeisi, Seyed Mahdi Ojagh, Parastoo Pourashouri, Fabien Salau¨n, Siew Young Quek, Shelf-life and quality of chicken nuggets fortified with encapsulated fish oil and garlic essential oil during refrigerated storage, J Food Sci Technol (January 2021) 58(1):121–128. https://doi.org/10.1007/s13197-020-04521-3.

[8] Kazuki Abe, Takao Myoda, and Satoshi Nojima, Identification and Characterization of Sulfur Heterocyclic Compounds That Contribute to the Acidic Odor of Aged Garlic Extract,  J. Agric. Food Chem. 2021, 69, 3, 1020–1026. https://doi.org/10.1021/acs.jafc.0c06634.

 Crab contains stomach-filling protein, which is utilised to create and repair body tissue. Crab is high in EPA and DHA, two anti-inflammatory long-chain omega-3 fatty acids. Research can help decrease blood pressure, prevent heart disease, boost cognitive function, and treat illnesses like psoriasis and ulcerative colitis. Minerals included in Crab, including copper, zinc, and selenium, help boost the immune system. This post examines the market analysis and proximate composition of several crabs and the health advantages.

1. International trade

The crab market can develop by USD 3.02 billion between 2021 and 2025, with the market growing at a CAGR of 3.17 %.

Crab imports (all sorts) fell from 1, 91,165 tons in the first half of 2019 to 1, 63,055 tons in the same time in 2020. (-14.7%). The major importer was the United States of America, which exhibited a small decrease in imports (-1.4 %). The Republic of Korea was the second-highest importer, with 26,569 tons compared to 27,043 tons during the same time in 2019. So yet, the COVID-19 scenario does not appear to be affecting total US crab imports. Imports were 59,343 tons in the first six months of 2020, compared to 60,201 tons in the same period of 2019. Crab shipments from Canada to the United States increased dramatically in the first half of 2020. A total of 14,845 tons were imported from Canada in June alone. Crab imports into China, on the other hand, fell by nearly 31% to 25,713 tons. All suppliers felt the decline. The Russian Federation was the greatest provider, although it sent 13% less than in the same time last year. Bangladesh was the second greatest provider, followed by the United States of America. China is the world’s largest market for live Crab, and this position is projected to be maintained in 2020. China and the rest of Asia are anticipated to absorb half of Russia’s live crab exports.

In the first half of 2020, the Republic of Korea imported 3,339 tons of live king crab. The Russian Federation was the most crucial provider, accounting for more than 90% of the total. The Republic of Korea is a chief importer of live Norwegian king crab. The Norwegian Crab has a little higher price of USD 39.78 per kilogramme than the Russian Crab, which fetches USD 35.27 per kilogramme (prices for June 2020). Although the Japanese market has slowed in recent years, imports of frozen king crab grew to 1,202 tons in the first half of 2020, up from 1,046 tons in the same time in 2019. The cost of frozen king crab has also increased. Snow crab imports from Japan, on the other hand, fell by 26% to 9,362 tons. Russian exports fell by 13.5 % to 26,796 tons in the first half of the year. Republic of Kore accounting for more than two-thirds of the total volume of the market.

Swimming crab imports to the United States totalled 11,386 tonnes in the first six months of 2020, down just 7% from the same period last year. Indonesia was responsible for 53% of the total, or 6,077 tonnes. Swimming crab landings typically peak during the rainy season, which finished in July, so supplies from Indonesia are projected to drop between the summer and the New Year. Production isn’t projected to rise again until January, when the next rainy season begins. Thus increasing supplies won’t hit the market until February 2021. It is anticipated that prices will rise.

2. Crabs in India

The Portunidae family includes the majority of edible crabs found in marine and brackish water habitats. Podopthalmidae (Borradaile), catoptrinae (Sakai), portuninae (Rafinesque), caphyrinae (Alcock), Carcininae (Macleay), and Polybinnae are the subfamilies of the Portunidae family that live in the Indian Ocean (ortmann). The protuminae subfamily is home to the majority of edible crabs found in marine and brackishwater habitats. Various authors have documented the presence of five genera of portuninae in the waters near India. Scylla, Portunus, Charybdis, Lupocyclus, and Thalamita are the names of the five mythical creatures. Portunus pelagicus (blue swimmer crab), Scylla spp. (mud crabs), P. Sanguinolentus (three-spotted Crab), Charybdis feriatus (Crucifix crab), c.lucifera (yellowish-brown Crab), C.Natator (line crab), and podophthalmus vigil (line crab) are the first three genera that contribute to the commercial crab fishery (long eye- stalk Crab; sub fly. podopthalmidae).

Species distribution along the Indian Coast [1]

3. Proximate composition

i) Brachyuran crabs

Table 1. Brachyuran Crabs of proximate composition (%) [2]

ii) Portunus pelagicus (blue swimming crab)

Table 2. Crude protein, crude fat, crude fibre, ash, and total solids composition of p.pelagicus crab meals (75g) [3]

iii) Cooked Female Chaceon Maritae

Table 3. The edible tissues of boiled C. maritae were analysed for composition (g/100 g wet weight) and energy value (kcal/100 g) [4].

iv) Swimming Crab Portunus sanguinolentus

Table 4. Biochemical composition of Portunus Sanguinolentus [5]

Table 5. Mineral content of Portunus sanguinolentus [5]

V) Jonah crab

Table 6: Composition of Jonah crab edible meat

4. Health benefits of eating crab meat

All shellfish, including Crab, contain a high level of selenium. Selenium is an antioxidant that counteracts the carcinogenic effects of cadmium, mercury, and arsenic, all known to induce cancers in humans. Higher levels of selenium in the blood have been linked to a decreased risk of cancer. In reality, lysate, taken from the horse-shoe Crab’s blue blood, is utilised to identify spinal meningitis and combat cancer.

i) Cholesterol

While crab meat has low saturated fat content, chromium in the flesh helps raise HDL (good cholesterol) levels in the body, lowering the risk of strokes, coronary, and circulatory heart disease. Crabs, in reality, contain sterol, which inhibits the absorption of other cholesterol consumed during a meal, therefore negating the adverse effects of other fats consumed.

ii) Omega 3 fatty acids

All shellfish, including crabs, are high in omega-3 fatty acids. The crabs obtain these from phytoplanktons and algae, which are an essential element of their diet. People benefit greatly from omega-3 fatty acids because they assist in reducing the stickiness of blood platelets, making red blood cells more flexible and ensuring a smoother flow. Tri-glycerides and LDL (low-density lipoproteins), which clog arterial walls as deposits, are likewise reduced by omega-3 acids.

iii) Protein

Crab is one of the most significant protein sources accessible in the diet. It has about the same amount of protein per 100 grams as meat, but none saturated fat, linked to an increased risk of heart disease. Because Crab lacks connective tissue, its protein is good quality and easily digested by persons of all ages.

iv) Selenium

Selenium is abundant in all shellfish, but crab flesh is exceptionally high in it. Selenium is an essential part of the human antioxidant defence system, protecting cells and tissues from damage. Selenium is also vital for immune system function, thyroid hormone metabolism, and reproduction hormone synthesis. For males, 100g of crab flesh contains 112% of the required daily intake, while it gives 140% of the daily recommended amount for women.

v) Riboflavin (vitamin B2)

Vitamins must be received through our diet, such as crab meat because they are water-soluble and cannot be stored in the body. Riboflavin (Vitamin B2) is necessary for creating steroid hormones and red blood cells and normal development and the health of the skin, eyes, and neurological system. Riboflavin also aids iron absorption in the gastrointestinal system and promotes antioxidant activity. Riboflavin turnover in the human body is considered to be linked to energy expenditure. Therefore physically active persons may have a higher need for Riboflavin in their diet.

vi) Copper and phosphorus

The copper content in crab flesh is about 30 times that of cod and 56 times that of salmon, chicken, and beef. Although iron receives the majority of the focus, copper is involved in iron absorption, storage, and metabolism. It aids in creating red blood cells and maintains the integrity of bones, blood vessels, neurons, and the immune system. Phosphorus is the body’s second most prevalent mineral, behind calcium. It is a significant component of bones and teeth and plays a vital role in skeletal health and development. Phosphorus is involved in nearly every metabolic process in the body, including kidney function, cell proliferation, and heart muscle contraction. It also plays a role in the conversion of food into energy.

Conclusion

Fishery produces 73.5 % of the crabs marketed worldwide, and there is little indication that fisheries populations can tolerate considerable increases in catch quantities. Climate change, overfishing, pollution, and habitat destruction, on the other hand, are likely to drastically diminish the supply of animals in the following years or decades. In most nations, aquaculture, on the other hand, is still a long way from being a feasible alternative for ensuring the long-term viability of this productive chain. The growth of aquaculture based on caught juveniles or intermolt animals may also strain wild populations. Crab hatchery and rearing technology are still in their infancy, making industrial-scale development difficult. High production costs and accompanying hazards (such as the newly revealed highly pathogenic reovirus) are all factors restricting aquaculture development, putting it in an adverse position to compete with fishing. By conducting studies on the fisheries’ biology of commercially exploited populations, developing less predatory practises and more selective fishing gears, and reducing the impacts associated with bycatch, fisheries companies, research institutions, funding, and regulatory agencies are critical agencies work together. The key issues in aquaculture include improving productivity through larviculture techniques, focusing on reducing losses due to cannibalism, feeding larvae and juveniles, reducing viral disease effects, and advancing the cultivation systems’ technological advancement.