Keywords
How to Cite
Abstract
The two Allium species, Onion (Allium cepa L.) and garlic (Allium sativum L.) are the most edible and oldest cultivated plants. These two species have not only beneficial effects against disease also they have nutritive potential. They are very rich sources of several phytonutrients, electrolytes, carbohydrates, minerals, and vitamins and documented to have a significant identical pharmacological characteristic including hypocholestremic, hypotensive, hypoglycecmic, antithrombotic and anti allergic as well as wide range of biological activities such as anti-inflammatory, antimicrobial, antifungal and antioxidants. This review article will scan the nature with understanding, thinking, realizing and utilization of these two herbs for their therapeutic source in adding together their nutritive potential. In this review we focused on the nutritional attributes along with their curative potential of species of Allium genus (onion and garlic) belonging to the family Alliaceae.
References
You Wei-Cheng, Blot William J, Chang Yuan-Sheng, Ershow Abby, Yang Zhu Tian, An Qi, Henderson Brian E, Fraumeni Jr Joseph F, Want TianGen. Allium Vegetables and Reduced Risk of Stomach Cancer. J Nat Cancer Inst 1989; 81: 162-4.
www.eFloras.org.
Anonymous:Encyclopedia of Food and Culture Solomon H. Katz, Editor in Chief WilliamWoys Weaver, Associate Editor © 2003 by Charles Scribner's Sons New York.
Fenwick GR, Hanley AB. Chemical composition. In: Brewster JL, Rabinowitch HD (Eds.) Onion and Allied Crops, CRC Press, Boca Raton, Florida, USA, 1990, 17-31.
Kamenetsky R, Khassanov F, Rabinowitch HD, J. Auger, C. Kik Garlic and Health Group. Special section. Med Aromat Plant Sci Biotechnol 2007; 1: 1-36.
Rahman K, Lowe GM. Garlic and cardiovascular disease, A Critical Review. J Nutr 2006; 136: 736-740.
Chun OK, Kim DO, Smith N, Schroeder D, Han JT, Lee CY. Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet. J Sci Food Agric 2005; 85: 1715-24.
http://dx.doi.org/10.1002/jsfa.2176
Hasler CM. Functional foods, their role in disease prevention and health promotion. Food Technol 1998; 52: 63-70.
Dorsch W, Wagner H. New antiasthmatic drugs from traditional medicine? Int Arch Allerg Appl Immunol 1991; 94: 262-5.
http://dx.doi.org/10.1159/000235378
Goldman I, Kopelberg M, Devaene J, Schwartz B. Antiplatelet activity in onion is sulfur dependent. Thromb Haemost 1996; 76: 450-2.
Rahman K. Garlic and aging, new insights into an old remedy. Ageing Res Rev 2003; 2: 39-56.
http://dx.doi.org/10.1016/S1568-1637(02)00049-1
Higdon J. Linus Pauling Institute Micronutrient Center. http://lpi.oregonstate.edu/infocenter/index.html [last updated 2005, accessed 2006].
Block E. The chemistry of garlic and onions. Sci Am 1985; 252: 94–9.
http://dx.doi.org/10.1038/scientificamerican0385-114
Virtanen AL, Matikkala EJ. The isolation of S-methyl-Lcysteine sulphoxide and S-n-propyl-L-cysteine sulphoxide from onion (Allium cepa) and the antibiotic activity of crushed onion. Acta Chem Scand 1976; 13: 1898–1900.
http://dx.doi.org/10.3891/acta.chem.scand.13-1898
Yu TH, Wu CM, Liou YC. Volatile compounds from garlic. J Agric Food Chem 1989; 37: 725–30.
http://dx.doi.org/10.1021/jf00087a032
Gibson G. Dietary modulation of the human gut microflora using prebiotics. British J Nutr 1998; 80: S209-S12.
Matsuura H. Saponins in Garlic as Modifiers of the Risk of Cardiovascular Disease. J Nutr 2001; 131: 1000S-1005.
Corea G, Fattorusso E, Lanzotti V, Capasso R, Izzo AA. Antispasmodic saponins from bulbs of red onion, Allium cepa L. var. Tropea. Agric Food Chem 2005; 53: 935-940.
http://dx.doi.org/10.1021/jf048404o
Amagase H. Clarifying the Real Bioactive Constituents of Garlic. J Nutr 2006; 136: 716-25.
Lanzotti V. The analysis of onion and garlic. J Chromat A 2006; 1112: 3-22.
http://dx.doi.org/10.1016/j.chroma.2005.12.016
Rivlin R.S. Historical Perspective on the Use of Garlic. J Nutr 2001; 131: 951-4.
Block E, Naganathan S, Putman D, Zhao SH. J Agric Food Chem 1992; 1002: 2410–30.
Fleischauer AT, Arab L. J. Nutr 2001; 131: 1032–40.
Peter Rose, Matt Whiteman, Philip K, Mooreb, Yi Zhun Zhu. Bioactive S-alk(en)yl cysteine sulfoxide metabolites in the genus Allium: the chemistry of potential therapeutic agents. Nat Prod Rep 2005; 22: 351–68.
Shirin H, Pinto JT, Kawabata Y, Soh JW, Delohery T, Moss SF, Murty V, Rivlin RS, Holt PR, Weinstein IB. Antiproliferative effects of S-allylmercaptocysteine on colon cancer cells when tested alone or in combination with sulindac sulfide. Cancer Res 2001, 61(2): 725–31.
Sakamoto K, Lawson LD, Milner JA. Allyl sulfides from garlic suppress the in vitro proliferation of human A549 lung tumor cells. Nutr Cancer 1997; 29: 152–6.
http://dx.doi.org/10.1080/01635589709514617
Gupta S. Molecular steps of death receptor and mitochondrial pathways of apoptosis. Life Sci 2001; 69: 2957–64.
http://dx.doi.org/10.1016/S0024-3205(01)01404-7
Fernandes-Alnemri T, Litwack G, Alnemri ES. CPP32, a novel human apoptotic protein with homology to Caenorhabditis elegans cell death protein Ced-3 and mammalian interleukin-1 beta-converting enzyme. J Biol Chem 1994, 269:30761–30764.
Srivastava KC, Justesen U. Wien. Klin. Wochenschr 1989; 101: 293–9.
Srivastava KC. Prostaglandins, Leukotrienes Med 1986; 24: 43–50.
http://dx.doi.org/10.1016/0262-1746(86)90205-2
Cavalieri EL, Rogan EG. The approach to understanding aromatic hydrocarbon carcinogenesis. The central role of radical cations in metabolic action. Pharmacol Ther 1992; 55: 183-99.
http://dx.doi.org/10.1016/0163-7258(92)90015-R
Halliwell B, Gutteridge JMC, Cross EEJ. Free radicals, antioxidants,, human disease: where are we now? J Lab and Clin Med 1992; 119: 598-620.
Salvemini D, Botting R. Modulation of platelet function by free radicals and free-radical scavengers. Trends in Pharmacol Sci 1993; 14: 36-42.
http://dx.doi.org/10.1016/0165-6147(93)90028-I
Noureddine Benkeblia1, Virginia Lanzotti. Allium thiosulfinates: chemistry, biological properties and their potential utilization in food preservation. Food 2007; 1: 193-201.
Sallam KM, Ishioroshi M, Samejima K. Antioxidant and antimicrobial effects of garlic in chicken sausage. Lebensmittel-Wissenschaft und-Technologie 2004; 37: 49-855.
Halvorsen BL, Holte K, Myhrstad MCW, Barikmo I, Hvattum E, Remberg SF, Wold A-B, Haffner K, Baugerod H, Andersen LF, Moskaug JO, Jacobs DR, Blomhoff R A systematic screening of total antioxidants in dietary plants. J Nutr 2002; 132: 461-71.
Pellegrini N, Serafini M, Colombi B, Del Rio D, Salvatore S, Bianchi M, Brigheni F. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. J Nutr 2003; 133: 2812-9.
Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J Agric Food Chem 2004; 52: 4026-37.
http://dx.doi.org/10.1021/jf049696w
Singh KV, Shukula NP. Activity on multiple resistant bacteria of garlic (Allium sativum) extract. Fitoterapia 1984, 15: 313–5.
Kim JH. J Nihon Univ Sch Dent 1997; 39: 136–41.
Whitemore BB, Naidu AS. Thiosulfinates. In: Naidu AS (Ed) Natural Food Antimicrobial Systems. CRC Press, Boca Raton, Florida, USA 2000; 265-380.
http://dx.doi.org/10.1201/9781420039368.ch13
Raghunandana RR, Srinivasa RS, Venkatarman PR. Investigations on plant antibiotics. I. Studies on allicin, the antibacterial principle of Allium sativum (garlic). J Scient Ind Res 1946;1B: 31-5.
Adetumbi MA, Javor GT. Lau BH S., Antimicrob Agents Chemother 1986; 30: 499–501.
Lun ZR, Burri C, Menzinger M. Kaminsky R. Antiparasitic activity of diallyl trisulfide (Dasuansu) on human and animal pathogenic protozoa (Trypanosoma sp., Entamoeba histolytica and Giardia lamblia) in vitro. Ann Soc Belge Med Trop 1994; 74: 51–9.
Harris JC, Plummer S, Turner MP, Lloyd D. The microaerophilic flagellate Giardia intestinalis: Allium sativum (garlic) is an effective antigiardial. Microbiol 2000; 146: 3119–27.
Saleheen D, Ali SA, Yasinzai MM. Antileishmanial activity of aqueous onion extract in vitro. Fitoterapia 2004; 75: 9–13.
http://dx.doi.org/10.1016/j.fitote.2003.07.010
Keusgen M. Health and Alliums. In: H.D. Rabinowitch and L. Currah (eds.) Allium Crop Science-Recent Advantages, CABI Publishing, Wallinford UK 2002; 357-78.
http://dx.doi.org/10.1079/9780851995106.0357
Koch HP, in: Garlic: The Science and Therapeutic Application of Allium sativum L. and Related Species, ed. Koch HP and Lawson LD, Williams & Wilkins, Baltimore, 1996; 213-20.
Zhang L, Gail MH, Wang Y-q, Brown LM, Pan K-F, Ma J-l, Amagase H, You W-c, Moslehi R. A randomized factorial study of the effects of long-term garlic and micronutrient supplementation and of 2-wk antibiotic treatment for Helicobacter pylori infection on serum cholesterol and lipoproteins. American J Clin Nutr 2006; 84: 912-9.
Athar N, Taylor G, McLaughlin J, Skinner J. FOOD files 2004. In, New Zealand Institute for Crop & Food Research Limited and New Zealand Ministry of Health.
Griffiths G, Trueman L, Crowther T, Thomas B, Smith B. Onions : a global benefit to health. Phytother Res 2002; 16: 603-15.
http://dx.doi.org/10.1002/ptr.1222
NHMRC 2006. Nutrient Reference Values for Australia and New Zealand. www.nhmrc.gov.au/publications/_files/n35.pdf [accessed 6/10/2006 2006].
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright (c) 2011 Ghazala H. Rizwani , Huma Shareef