Chemical constituents and medicinal properties of Allium species

Research output: Contribution to journalReview articlepeer-review

4 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)4301-4321
Number of pages21
JournalMolecular and cellular biochemistry
Volume476
Issue number12
DOIs
Publication statusPublished - Dec 2021

Keywords

  • Allium
  • Chives
  • Garlic
  • Leeks
  • Onions
  • Organosulfur compounds

ASJC Scopus subject areas

  • Molecular Biology
  • Clinical Biochemistry
  • Cell Biology

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