engleski

Edible Allium species: Chemical composition, biological activity and health effects

Since ancient times edible Alliumsplay an important role in human diet and traditional medicine. The most commonly cultivated Alliumspecies are onion (Allium cepaL.), garlic (Allium sativumL), leek (Allium ampeloprasum L.), chive (Allium schoenoprasumL.) and Welsh or Japanese bunching onion (Allium fistulosumL.). 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.

Alliums ; biological activity ; flavonoids ; organosulfur compound

nije evidentirano