EDIBLE ALLIUM SPECIES: CHEMICAL COMPOSITION, BIOLOGICAL ACTIVITY AND HEALTH EFFECTS

  • Ž. FREDOTOVIĆ Faculty of Science, University of Split
  • J. PUIZINA

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.
Published
2018-07-26
How to Cite
FREDOTOVIĆ, Ž.; PUIZINA, J.. EDIBLE ALLIUM SPECIES: CHEMICAL COMPOSITION, BIOLOGICAL ACTIVITY AND HEALTH EFFECTS. Italian Journal of Food Science, [S.l.], v. 31, n. 1, july 2018. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/1221>. Date accessed: 22 mar. 2019. doi: https://doi.org/10.14674/IJFS-1221.