TY - JOUR
T1 - An overview of organosulfur compounds from Allium spp.
T2 - From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties
AU - Putnik, Predrag
AU - Gabrić, Domagoj
AU - Roohinejad, Shahin
AU - Barba, Francisco J.
AU - Granato, Daniel
AU - Mallikarjunan, Kumar
AU - Lorenzo, José M.
AU - Bursać Kovačević, Danijela
N1 - Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2019/3/15
Y1 - 2019/3/15
N2 - 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.
AB - 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.
KW - Anti-inflammatory
KW - Antimicrobial
KW - Bioactive organosulfur compounds
KW - Bioavailability
KW - Processed garlic, onion, leek, chive
UR - http://www.scopus.com/inward/record.url?scp=85055038026&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2018.10.068
DO - 10.1016/j.foodchem.2018.10.068
M3 - Review article
C2 - 30409648
AN - SCOPUS:85055038026
SN - 0308-8146
VL - 276
SP - 680
EP - 691
JO - Food Chemistry
JF - Food Chemistry
ER -