Naslov
An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties

Autori
Putnik, Predrag ; Gabrić, Domagoj ; Roohinejad, Shahin ; Barba, Francisco Jose ; Granato, Daniel ; Mallikarjunan, Kumar ; Lorenzo, José M. ; Bursać Kovačević, Danijela

Izvornik
Food chemistry (0308-8146) 276 (2019); 680-691

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
Processed garlic ; onion ; leek ; chive ; Bioactive organosulfur compounds ; Antimicrobial ; Anti-inflammatory ; Bioavailability

Sažetak
The use of Allium species and their extracts has been known since immemorial times due to their health beneficial properties. It is known that functional properties of Allium genus come from the high content of bioactive compounds. The biological activity of Allium extracts will be conditioned by the type of Allium variety, agricultural conditions, and specific extraction process used since all these factors affect the content and the profile of bioactive compounds. Innovative extraction techniques in comparison to conventional processes could be considered as a promising tool to recover bioactive compounds from Allium spp. with antimicrobial and anti-inflammatory properties. Trying to fill the gap in the literature, this paper reviews the chemical composition, the effects of processing on the nutritional and bioactive composition of Allium species and their extracts. Moreover, the antimicrobial and anti-inflammatory effects, as well as the bioavailability of bioactive compounds of edible members from the Allium genus is discussed.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Inozemne institucije autora na radu:
Department of Food Science and Nutrition, University
of Minnesota, St. Paul, MN 55108, USA ;
Burn and Wound Healing Research Center, Division of
Food and Nutrition, Shiraz University of Medical
Sciences, Shiraz, Iran ;
Nutrition and Food Science Area, Preventive Medicine
and Public Health, Food Sciences, Toxicology and
Forensic Medicine Department, Faculty of Pharmacy,
Universitat de València, Avda. Vicent Andrés
Estellés, s/n, 46100 Burjassot, València, Spain ;
Department of Food Engineering, State University of
Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900
Ponta Grossa, Brazil ;
Centro Tecnológico de la Carne de Galicia, Adva.
Galicia n 4, Parque Tecnológico de Galicia, San
Cibrao das Viñas, 32900 Ourense, Spain

POVEZANOST RADA