EDIBLE ALLIUM SPECIES: CHEMICAL COMPOSITION, BIOLOGICAL ACTIVITY AND HEALTH EFFECTS
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Keywords
Abstract
Since ancient times edible Alliums play an important role in human diet and traditional medicine. The most commonly cultivated Allium species are onion (Allium cepa L), garlic (Allium sativum L), leek (Allium ampeloprasum L.), chive (Allium schoenoprasum L) and Welsh or Japanese bunching onion (Allium fistulosum L.). These species are rich sources of biologically active compounds such as flavonoids, organosulfur compounds and saponins. Numerous studies we reviewed in this paper, confirmed their significant antioxidant, antibacterial, anti-inflammatory, antiproliferative and anticancer activities, which makes them an important source of phytonutrients that can contribute to the protection and preservation of human health.
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Pubblicato
Jul 26, 2018
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Come citare
FREDOTOVIĆ, Ž., & PUIZINA, J. (2018). EDIBLE ALLIUM SPECIES: CHEMICAL COMPOSITION, BIOLOGICAL ACTIVITY AND HEALTH EFFECTS. Italian Journal of Food Science, 31(1). https://doi.org/10.14674/IJFS-1221
Sezione
Review
Questo volume è pubblicato con la licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.
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Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.
License for Published Contents
http://creativecommons.org/licenses/by-nc-nd/4.0/
Come citare
FREDOTOVIĆ, Ž., & PUIZINA, J. (2018). EDIBLE ALLIUM SPECIES: CHEMICAL COMPOSITION, BIOLOGICAL ACTIVITY AND HEALTH EFFECTS. Italian Journal of Food Science, 31(1). https://doi.org/10.14674/IJFS-1221