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Biological properties of onions and garlic

Authors
Journal
Trends in Food Science & Technology
0924-2244
Publisher
Elsevier
Publication Date
Volume
18
Issue
12
Identifiers
DOI: 10.1016/j.tifs.2007.07.011
Disciplines
  • Biology
  • Medicine

Abstract

Garlic ( Allium sativum) and onion ( Allium cepa) are two food ingredients widely used in our gastronomy. Moreover, garlic and onion extracts have been recently reported to be effective in cardiovascular disease, because of their hypocholesterolemic, hypolipidemic, anti-hypertensive, anti-diabetic, antithrombotic and anti-hyperhomocysteinemia effects, and to possess many other biological activities including antimicrobial, antioxidant, anticarcinogenic, antimutagenic, antiasthmatic, immunomodulatory and prebiotic activities. Given the importance of these vegetables and derived supplements as much in feeding as in therapeutic, in the present work, their main biological activities have been reviewed, indicating the compounds responsible for each one of them. In addition, the influence of the processing on the bioactivity and the adverse effects and interactions with different medications have also been considered.

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