Pregled bibliografske jedinice broj: 984517
Edible Allium species: Chemical composition, biological activity and health effects
Edible Allium species: Chemical composition, biological activity and health effects // Italian journal of food sciences, 31 (2019), 1; 19-39 doi:10.14674/IJFS-1221 (međunarodna recenzija, pregledni rad, znanstveni)
CROSBI ID: 984517 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Edible Allium species: Chemical composition, biological activity and health effects
Autori
Fredotović, Željana ; Puizina, Jasna
Izvornik
Italian journal of food sciences (1120-1770) 31
(2019), 1;
19-39
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni
Ključne riječi
Alliums ; biological activity ; flavonoids ; organosulfur compound
Sažetak
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.
Izvorni jezik
Engleski
Znanstvena područja
Biologija
POVEZANOST RADA
Ustanove:
Prirodoslovno-matematički fakultet, Split
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
