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

Predrag Putnik, Domagoj Gabrić, Shahin Roohinejad, Francisco J. Barba, Daniel Granato, Kumar Mallikarjunan, José M. Lorenzo, Danijela Bursać Kovačević

Research output: Contribution to journalReview articlepeer-review

58 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)680-691
Number of pages12
JournalFood Chemistry
Volume276
DOIs
StatePublished - Mar 15 2019

Bibliographical note

Funding Information:
All used pictures have public domain licensing and were obtained from pixabay.com ; maxpixel.freegreatpicture.com ; www.picserver.org/ ; commons.wikimedia.org ; pixnio.com and from chemspider.com . D. Granato acknowledges CNPq for a productivity grant (process 303188/2016-2). All authors declare that they have no conflict of interest.

Keywords

  • Anti-inflammatory
  • Antimicrobial
  • Bioactive organosulfur compounds
  • Bioavailability
  • Processed garlic, onion, leek, chive

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