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RESEARCH PRODUCT

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

José M. LorenzoKumar MallikarjunanDomagoj GabrićDaniel GranatoPredrag PutnikFrancisco J. BarbaDanijela Bursać KovačevićShahin RoohinejadShahin Roohinejad

subject

medicine.drug_classBiological Availability01 natural sciencesAnti-inflammatoryAlliumAnalytical Chemistry0404 agricultural biotechnologyAnti-Infective AgentsOnionsmedicineAnimalsHumansGarlicSulfur CompoundsbiologyTraditional medicinePlant ExtractsChemistryAnti-Inflammatory Agents Non-Steroidal010401 analytical chemistryfood and beveragesAgricultureBiological activity04 agricultural and veterinary sciencesGeneral MedicineProcessed garlic ; onion ; leek ; chive ; Bioactive organosulfur compounds ; Antimicrobial ; Anti-inflammatory ; Bioavailabilitybiology.organism_classificationAntimicrobial040401 food science0104 chemical sciencesBioavailabilityFood StorageAlliumOrganosulfur compoundsFood Science

description

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.

yearjournalcountryeditionlanguage
2019-03-01Food Chemistry
https://doi.org/10.1016/j.foodchem.2018.10.068