Review
Year 2019,
Issue: 21, 1 - 8, 25.02.2019
Abstract
References
- Abdel-Gawad, M., Abdel-Aziz, M., El-Sayed, M., El-Wakil, E. and Abdel-Lateef, E., 2014. In vitro antioxidant , total pehenolic and flavonoid contents of six Allium species growing in Egypt. Journal of Microbiology, Biotechnology and Food Sciences, 3 (4): 343-346.
- Adão, C.R., Da Silva, B.P. and Parente, J.P., 2011. A new steroidal saponin with antiinflammatory and antiulcerogenic properties from the bulbs of Allium ampeloprasum var. porrum. Fitoterapia, 82: 1175-1180.
- Anonim, 2016. FAO Statistics Division, 2016. Food and Agriculture Data. Rome, Italy, http://www.fao.org/faostat/en/#data/QC (Erişim tarihi: 19.01.2018).
- Barnaert, N., De Paepe, D., Bouten, C., De Clercq, H., Stewart, D., Van Bockstaele, E., De Loose, M. and Van Droogenbroeck, B., 2012. Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum). Food Chemistry, 134: 669-677.
- Bhandari, J., Muhammad, B., Thapa, P. and Shrestha, B.G., 2017. Study of phytochemical, anti-microbial, anti-oxidant, and anti-cancer properties of Allium wallichii.BMC Complementary and Alternative Medicine, 17(102): 1-9.
- Casella, S., Leonardi, M., Melai, B., Fratini, F. and Pistelli, L., 2013. The role of diallyl sulfides and dipropyl sulfides in the in vitro antimicrobial activity of the essential oil of garlic, Allium sativum L., and Leek, Allium porrum L. Phytotheraphy Research, 27: 380-383.
- Dizlek, H., Özer, M. S., İnanç, E. ve Gül, H., 2009. Karabuğdayın (Fagopyrum Esculentum Moench) bileşimi ve gıda sanayiinde kullanım olanakları. Gıda, 34(5): 317-324. Fattorusso, E., Lanzotti, V., Taglialatela-Scafati, O. and Cicala, C., 2001. The flavonoids of leek, Allium porrum. Phytochemistry, 57: 565-569.
- Fredotović, Ž., Šprung, M., Soldo, B., Ljubenkov, I., Budi´c-Leto, I., Bilušić, T., Čikeš-Čulić, V. and Puizina, J., 2017. Chemical composition and biological activity of Allium cepa L. and Allium x cornutum (Clementi ex Visiani 1842) Methanolic Extracts. Molecules 2017, 22, 448: 1-13.
- González-Morales, S., Pérez-Labrada, F., García-Enciso, E.L., Leija-Martínez, P., Medrano-Macías, J., Dávila-Rangel, I.E., Juárez-Maldonado, A., Rivas-Martínez, E.N. and Benavides-Mendoza, A., 2017. Selenium and Sulfur to produce Allium functional crops. Molecules, 22, 558: 1-22.
- Gowda, N.K.S., Malathi, W. and Suganthi, R.U., 2004. Effect of some chemical and herbal compounds on growth of Aspergillus parasiticus and aflatoxin production. Animal Feed Science and Technology, 116: 281-291.
- Gurushizde, M., Mashayekhi, S., Blattner, F.R., Friesen, N. and Fritsch, R.M., 2007. Phylogenetic relationship of wild and cultivated species of Allium section Cepa inferred by nuclear rDNA ITS sequence analysis. Plant Systematics and Evolution, 269: 259-269.
- Gül, H., Dizlek, H. ve Alparslan, Ş., 2008. Yulafın bileşimi ve gıda sanayinde kullanım olanakları. Hasad Gıda, 23(274): 38-43.
- Gül, H. ve Dizlek, H., 2009. Usage of oxidative enzymes ınstead of chemical oxidants in bread making. International Symposium on Engineering and Architectural Sciences of Balkan, Caucasus and Turkic Republics, 22-24 October, Isparta, TURKEY, 343-349.
- Huang, C-H., Hsu, F-Y., Wu, Y-H., Zong, L., Tseng, M-Y., Kuo, C-J., Hsu, A-L., Liang, S-S. and Chiou S-H., 2015. Analysis of lifespan-promoting effect of garlic extract by an integrated metabolo-proteomics approach. Journal of Nutritional Biochemistry, 26: 808-817.
- Kaur, C., Joshi, S. and Kapoor, H.C., 2009. – Antioxidants in onion (Allium cepa L) cultivars grown in India. Journal Of Food Biochemistry, 33: 184–200.
- Kaur, G., Gupta, V., Christopher, A.F., Bansal, R. and Bansal, P., 2017. Kitchen phytochemicals from Allium cepa – their role in multidrug Resistance. Pakistan Journal of Pharmaceutical Sciences, 30 (3): 789-792.
- Kocić-Tanackov, S., Dimić, G., Lević, J., Tanackov, I., Tepić, A., Vujićić, B. and Gvozdanović-Varga, J., 2012. Effects of onion (Allium cepa L.) and garlic (Allium sativum L.) essential oils on the Aspergillus versicolor growth and sterigmatocystin production. Journal of Food Science, 77 (5): 278-284.
- Kocić-Tanackov, S., Dimić, G., Mojović, L., Gvozdanović-Varga, J., Djukić-Vuković, A., Tomović, V., Šojić, B. and Pejin, J., 2017. Antifungal activity of the onion (Allium cepa L.) essential oil against Aspergillus, Fusarium and Penicillium species isolated from food. Journal of Food Processing and Preservation, 41: 1-10.
- Kyung, K.H., 2012. Antimicrobial properties of Allium species. Current Opinion in Biotechnology, 23: 142-147.
- Lanzotti, V., 2006. The analysis of onion and garlic. Journal of Chromatography A, 1112: 3-22.
- Lanzotti, V., Scala, F. and Bonanomi, G., 2014. Compounds from Allium species with cytotoxic and antimicrobial activity. Phytochemistry Reviews, 13: 769-791.
- Marchese, A., Barbieri, R., Sanches-Silva, A., Daglia, M., Nabavi, S.F., Jafari, N.J., Izadi, M., Ajami, M. And Nabavi S.M., 2016. Antifungal and antibacterial activities of allicin: A review. Trends in Food Science & Technology, 52: 49-56.
- Petropoulos, S., Fernandes, Â., Barros, L., Ciric, A., Sokovic, M. and Ferreira, I.C.F.R., 2018. Antimicrobial and antioxidant properties of various Greek garlic genotypes. Food Chemistry, 245: 7-12.
- Poojary, M.M., Putnik, P., Kovačević, D.B., Barba, F.J., Lorenzo, J.M., Dias, D.A. and Shpigelman, A., 2017. Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies. Journal of Food Composition and Analysis, 61: 28-39.
- Rodrigues, A.S., Pérez-Gregorio, M.R., García-Falcón, M.S., Simal-Gándara, J. and Almeida D.P.F., 2010. Effect of post-harvest practices on flavonoid content of red and white onion cultivars. Food Control, 21: 878–884.
- Rodríguez Galdón, B., Rodríguez Rodríguez, E.M. and Díaz Romero, C., 2008. Flavonoids in onion cultivars (Allium cepa L.). Journal of Food Science, 73 (8): 599-605.
- Santhosha, S.G., Jamuna, P. and Prabhavathi, S.N., 2013. Bioactive components of garlic and their physiological role in health maintenance. Food Bioscience, 3: 59-74.
- Siddiq, M., Roidoung, S., Sogi, D.S. and Dolan, K.D., 2013. Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat. Food Chemistry, 136: 803-806.
- Soininen, T.H., Jukarainen, N., Soininen, P., Auriola, S.O.K., Julkunen-Tiitto, R., Oleszek, W., Stochmal, A., Karjalainen, R.O. and Vepsäläinen, J.J., 2014.Metabolite profiling of leek (Allium porrum L.) cultivars by 1H NMR and HPLC–MS. Phytochemical Analysis, 25: 220-228.
- Tsiaganis, M.C., Laskari, K. and Melissari, E., 2006. Fatty acid composition of Allium species lipids. Journal of Food Composition and Analysis, 19: 620-627.
- Yang, E-J., Kim, G-S., Kim, J.A. and Song K-S., 2013. Protective effects of onion-derived quercetin on glutamate-mediated hippocampal neuronal cell death. Pharmocognosy Magazine, 9 (36): 302-308.
- Zeng, Y., Li, Y., Yang, J., Pu, X., Du, J., Yang, X., Yang, T. and Yang, S., 2017. Therapeutic role of functional components in Alliums for preventive chronic disease in human being. Evidence-Based Complementary and Alternative Medicine, 2017: 1-13.
Year 2019,
Issue: 21, 1 - 8, 25.02.2019
Abstract
Öz
Amaç: Günlük hayatta tükettiğimiz
işlenmemiş doğal yiyecek ve içeceklerde yüksek oranda hastalıklara iyi gelen
bileşenler bulunmaktadır. Bu bileşenleri yüksek oranda içeren gruplardan bir
tanesi de Allium cinsine ait
bitkilerdir. Normal şartlar altında çiğ veya pişmiş olarak sıklıkla
tükettiğimiz; soğan, sarımsak, pırasa gibi sebzeler bu grupta yer almaktadır.
İçerdikleri fenolik bileşikler, vitaminler, yağ asitleri, elzem aminoasitler,
glikozitler gibi bileşikler bu ürünlerin sağlık açısından bir hayli önemli olduğunu
göstermektedir. Bu derlemenin amacı Allium
cinsine giren ve en çok tüketilen üç önemli tür olan soğan (Allium cepa), sarımsak (Allium sativum) ve pırasada (Allium porrum) bulunan sağlık açısından
faydalı bileşenlerin neler olduğunu ve hangi rahatsızlıklara iyi geldiğini
bilimsel literatüre dayandırarak özetlemektir.
Materyal
ve Yöntem: Bu
makalede Allium türlerinden özellikle
soğan, sarımsak ve pırasadaki biyoaktif bileşenlerin neler olduğu ve insan
sağlığı üzerine nasıl etki gösterdikleri konularında yapılan çalışmalar sistematik
bir şekilde derlenmiştir.
Bulgular: Yüksek antioksidan ve
antimikrobiyal özelliklere sahip bu bitkilerin insan sağlığı açısından önemli
olduğu yapılan klinik çalışmalarla kanıtlanmıştır.
Sonuç: Bu çalışmaların sonuçlarına
bakıldığında soğan, sarımsak, pırasa gibi bitkilerde bulunan kuersetin,
allisin, kaempferol gibi bileşenler; kardiyovasküler rahatsızlıklardan
kolesterole, diyabetten tümör oluşumuna kadar çeşitli hastalıkların tedavisinde
olumlu sonuçlar elde edilmesini sağlamıştır.
Abstract
Objective: Natural foodstuffs consumed
daily contain compounds which are recuperative for healing of diseases. Plants
belong to genus Allium contain these components highly. Vegetables often
consumed raw or cooked like onion, garlic, leek are included in this group.
Compounds they contain such as phenolic compounds, vitamins, fatty acids, essential
amino acids, glycosides show that these products are very important for health.
The aim of this study is to summarize, based on scientific literature, the
components good for health found in three of most consumed species belonged to
the genus Allium as onion (Allium cepa),
garlic (Allium sativum) and leek (Allium porrum) and the kinds of
disorders which of these components are good for healing them.
Materials
and Methods: In
this article, the studies on the bioactive components of Allium species, especially onion, garlic and leek and how they act
on human health have been systematically reviewed.
Results: Clinical studies have proven
that these plants, which have high antioxidant and antimicrobial properties,
are important for human health.
Conclusion: Components like quercetin,
allicin, kaempferol have provided to obtain positive results in the treatment
of various diseases from cardiovascular disorders to cholesterol, from diabetes
to tumor formation.
Keywords
References
- Abdel-Gawad, M., Abdel-Aziz, M., El-Sayed, M., El-Wakil, E. and Abdel-Lateef, E., 2014. In vitro antioxidant , total pehenolic and flavonoid contents of six Allium species growing in Egypt. Journal of Microbiology, Biotechnology and Food Sciences, 3 (4): 343-346.
- Adão, C.R., Da Silva, B.P. and Parente, J.P., 2011. A new steroidal saponin with antiinflammatory and antiulcerogenic properties from the bulbs of Allium ampeloprasum var. porrum. Fitoterapia, 82: 1175-1180.
- Anonim, 2016. FAO Statistics Division, 2016. Food and Agriculture Data. Rome, Italy, http://www.fao.org/faostat/en/#data/QC (Erişim tarihi: 19.01.2018).
- Barnaert, N., De Paepe, D., Bouten, C., De Clercq, H., Stewart, D., Van Bockstaele, E., De Loose, M. and Van Droogenbroeck, B., 2012. Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum). Food Chemistry, 134: 669-677.
- Bhandari, J., Muhammad, B., Thapa, P. and Shrestha, B.G., 2017. Study of phytochemical, anti-microbial, anti-oxidant, and anti-cancer properties of Allium wallichii.BMC Complementary and Alternative Medicine, 17(102): 1-9.
- Casella, S., Leonardi, M., Melai, B., Fratini, F. and Pistelli, L., 2013. The role of diallyl sulfides and dipropyl sulfides in the in vitro antimicrobial activity of the essential oil of garlic, Allium sativum L., and Leek, Allium porrum L. Phytotheraphy Research, 27: 380-383.
- Dizlek, H., Özer, M. S., İnanç, E. ve Gül, H., 2009. Karabuğdayın (Fagopyrum Esculentum Moench) bileşimi ve gıda sanayiinde kullanım olanakları. Gıda, 34(5): 317-324. Fattorusso, E., Lanzotti, V., Taglialatela-Scafati, O. and Cicala, C., 2001. The flavonoids of leek, Allium porrum. Phytochemistry, 57: 565-569.
- Fredotović, Ž., Šprung, M., Soldo, B., Ljubenkov, I., Budi´c-Leto, I., Bilušić, T., Čikeš-Čulić, V. and Puizina, J., 2017. Chemical composition and biological activity of Allium cepa L. and Allium x cornutum (Clementi ex Visiani 1842) Methanolic Extracts. Molecules 2017, 22, 448: 1-13.
- González-Morales, S., Pérez-Labrada, F., García-Enciso, E.L., Leija-Martínez, P., Medrano-Macías, J., Dávila-Rangel, I.E., Juárez-Maldonado, A., Rivas-Martínez, E.N. and Benavides-Mendoza, A., 2017. Selenium and Sulfur to produce Allium functional crops. Molecules, 22, 558: 1-22.
- Gowda, N.K.S., Malathi, W. and Suganthi, R.U., 2004. Effect of some chemical and herbal compounds on growth of Aspergillus parasiticus and aflatoxin production. Animal Feed Science and Technology, 116: 281-291.
- Gurushizde, M., Mashayekhi, S., Blattner, F.R., Friesen, N. and Fritsch, R.M., 2007. Phylogenetic relationship of wild and cultivated species of Allium section Cepa inferred by nuclear rDNA ITS sequence analysis. Plant Systematics and Evolution, 269: 259-269.
- Gül, H., Dizlek, H. ve Alparslan, Ş., 2008. Yulafın bileşimi ve gıda sanayinde kullanım olanakları. Hasad Gıda, 23(274): 38-43.
- Gül, H. ve Dizlek, H., 2009. Usage of oxidative enzymes ınstead of chemical oxidants in bread making. International Symposium on Engineering and Architectural Sciences of Balkan, Caucasus and Turkic Republics, 22-24 October, Isparta, TURKEY, 343-349.
- Huang, C-H., Hsu, F-Y., Wu, Y-H., Zong, L., Tseng, M-Y., Kuo, C-J., Hsu, A-L., Liang, S-S. and Chiou S-H., 2015. Analysis of lifespan-promoting effect of garlic extract by an integrated metabolo-proteomics approach. Journal of Nutritional Biochemistry, 26: 808-817.
- Kaur, C., Joshi, S. and Kapoor, H.C., 2009. – Antioxidants in onion (Allium cepa L) cultivars grown in India. Journal Of Food Biochemistry, 33: 184–200.
- Kaur, G., Gupta, V., Christopher, A.F., Bansal, R. and Bansal, P., 2017. Kitchen phytochemicals from Allium cepa – their role in multidrug Resistance. Pakistan Journal of Pharmaceutical Sciences, 30 (3): 789-792.
- Kocić-Tanackov, S., Dimić, G., Lević, J., Tanackov, I., Tepić, A., Vujićić, B. and Gvozdanović-Varga, J., 2012. Effects of onion (Allium cepa L.) and garlic (Allium sativum L.) essential oils on the Aspergillus versicolor growth and sterigmatocystin production. Journal of Food Science, 77 (5): 278-284.
- Kocić-Tanackov, S., Dimić, G., Mojović, L., Gvozdanović-Varga, J., Djukić-Vuković, A., Tomović, V., Šojić, B. and Pejin, J., 2017. Antifungal activity of the onion (Allium cepa L.) essential oil against Aspergillus, Fusarium and Penicillium species isolated from food. Journal of Food Processing and Preservation, 41: 1-10.
- Kyung, K.H., 2012. Antimicrobial properties of Allium species. Current Opinion in Biotechnology, 23: 142-147.
- Lanzotti, V., 2006. The analysis of onion and garlic. Journal of Chromatography A, 1112: 3-22.
- Lanzotti, V., Scala, F. and Bonanomi, G., 2014. Compounds from Allium species with cytotoxic and antimicrobial activity. Phytochemistry Reviews, 13: 769-791.
- Marchese, A., Barbieri, R., Sanches-Silva, A., Daglia, M., Nabavi, S.F., Jafari, N.J., Izadi, M., Ajami, M. And Nabavi S.M., 2016. Antifungal and antibacterial activities of allicin: A review. Trends in Food Science & Technology, 52: 49-56.
- Petropoulos, S., Fernandes, Â., Barros, L., Ciric, A., Sokovic, M. and Ferreira, I.C.F.R., 2018. Antimicrobial and antioxidant properties of various Greek garlic genotypes. Food Chemistry, 245: 7-12.
- Poojary, M.M., Putnik, P., Kovačević, D.B., Barba, F.J., Lorenzo, J.M., Dias, D.A. and Shpigelman, A., 2017. Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies. Journal of Food Composition and Analysis, 61: 28-39.
- Rodrigues, A.S., Pérez-Gregorio, M.R., García-Falcón, M.S., Simal-Gándara, J. and Almeida D.P.F., 2010. Effect of post-harvest practices on flavonoid content of red and white onion cultivars. Food Control, 21: 878–884.
- Rodríguez Galdón, B., Rodríguez Rodríguez, E.M. and Díaz Romero, C., 2008. Flavonoids in onion cultivars (Allium cepa L.). Journal of Food Science, 73 (8): 599-605.
- Santhosha, S.G., Jamuna, P. and Prabhavathi, S.N., 2013. Bioactive components of garlic and their physiological role in health maintenance. Food Bioscience, 3: 59-74.
- Siddiq, M., Roidoung, S., Sogi, D.S. and Dolan, K.D., 2013. Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat. Food Chemistry, 136: 803-806.
- Soininen, T.H., Jukarainen, N., Soininen, P., Auriola, S.O.K., Julkunen-Tiitto, R., Oleszek, W., Stochmal, A., Karjalainen, R.O. and Vepsäläinen, J.J., 2014.Metabolite profiling of leek (Allium porrum L.) cultivars by 1H NMR and HPLC–MS. Phytochemical Analysis, 25: 220-228.
- Tsiaganis, M.C., Laskari, K. and Melissari, E., 2006. Fatty acid composition of Allium species lipids. Journal of Food Composition and Analysis, 19: 620-627.
- Yang, E-J., Kim, G-S., Kim, J.A. and Song K-S., 2013. Protective effects of onion-derived quercetin on glutamate-mediated hippocampal neuronal cell death. Pharmocognosy Magazine, 9 (36): 302-308.
- Zeng, Y., Li, Y., Yang, J., Pu, X., Du, J., Yang, X., Yang, T. and Yang, S., 2017. Therapeutic role of functional components in Alliums for preventive chronic disease in human being. Evidence-Based Complementary and Alternative Medicine, 2017: 1-13.
There are 32 citations in total.
Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Journal of Food and Feed Science-Technology |
| Authors | |
| Publication Date | February 25, 2019 |
| Published in Issue | Year 2019 Issue: 21 |
