Chemical constituents and medicinal properties of Allium species
| Autor: | Shreesh Ojha, Huba Kalász, Salim M. A. Bastaki, Ernest A. Adeghate |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Antioxidant
Traditional medicine biology Diallyl disulfide medicine.medical_treatment Clinical Biochemistry food and beverages Cell Biology General Medicine biology.organism_classification chemistry.chemical_compound Diallyl trisulfide chemistry Biological property Chemical constituents medicine Allium Dimethyl disulfide Molecular Biology Organosulfur compounds |
| Zdroj: | Molecular and Cellular Biochemistry. 476:4301-4321 |
| ISSN: | 1573-4919 0300-8177 |
| DOI: | 10.1007/s11010-021-04213-2 |
| Popis: | Allium species, belonging to Alliaceae family, are among the oldest cultivated vegetables used as food. Garlic, onions, leeks and chives, which belong to this family, have been reported to have medicinal properties. The Allium species constituents have been shown to have antibacterial and antioxidant activities, and, in addition, other biological properties. These activities are related to their rich organosulfur compounds. These organosulfur compounds are believed to prevent the development of cancer, cardiovascular, neurological, diabetes, liver diseases as well as allergy and arthritis. There have also been reports on toxicities of these compounds. The major active compounds of Allium species includes, diallyl disulfide, diallyl trisulfide, diallyl sulfide, dipropyl disulfide, dipropyl trisulfide, 1-propenylpropyl disulfide, allyl methyl disulfide and dimethyl disulfide. The aim of this review is to focus on a variety of experimental and clinical reports on the effectiveness, toxicities and possible mechanisms of actions of the active compounds of garlic, onions, leek and chives. |
| Databáze: | OpenAIRE |
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