TY - JOUR
T1 - Chemical constituents and medicinal properties of Allium species
AU - Bastaki, Salim M.A.
AU - Ojha, Shreesh
AU - Kalasz, Huba
AU - Adeghate, E.
N1 - Funding Information:
SMAB, SO and EA all contributed equally and did the literature survey. SMAB wrote the initial article, and SO and EA edited and made further contribution; HK created the chemical structures and edited the article.
Publisher Copyright:
© 2021, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
PY - 2021/12
Y1 - 2021/12
N2 - 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.
AB - 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.
KW - Allium
KW - Chives
KW - Garlic
KW - Leeks
KW - Onions
KW - Organosulfur compounds
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U2 - 10.1007/s11010-021-04213-2
DO - 10.1007/s11010-021-04213-2
M3 - Review article
C2 - 34420186
AN - SCOPUS:85113191558
SN - 0300-8177
VL - 476
SP - 4301
EP - 4321
JO - Molecular and Cellular Biochemistry
JF - Molecular and Cellular Biochemistry
IS - 12
ER -