Allium Flavonols: Health Benefits, Molecular Targets, and Bioavailability

Kothari, Damini; Lee, Woo-Do; Kim, Soo‐Ki

doi:10.3390/antiox9090888

Cited by 63 publications

(43 citation statements)

References 224 publications

(318 reference statements)

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“…Allium constituents also tend to induce the upregulation of cadherin-1 (CDH1) and cyclooxygenase 2 (COX-2) downregulation, further supporting the role of the Allium genus in gastric cancer chemoprevention [39]. Allium-derived flavonols, by inhibiting the PI3K/Akt signaling pathway, induce the apoptosis of gastric cancer cells in a caspase-dependent and mitochondria-mediated manner [40]. Besides, flavonoids that are highly present in Allium vegetables act as the triggers of the antioxidant systems [41].…”

Section: Gastric Cancermentioning

confidence: 78%

The Potential Application of Allium Extracts in the Treatment of Gastrointestinal Cancers

Forma

Chilimoniuk

Januszewski

et al. 2021

Gastroenterology Insights

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Herbal medicine is currently widely practiced, since natural resources are reported to alleviate side effects during oncological treatment while modifying cancer cell responses at the same time. Allium vegetables and their constituents have recently been extensively investigated due to the numerous possible beneficial properties, establishing them as an additional treatment modality in different cancers. According to the epidemiological evidence, as well as many in vivo and in vitro studies, the abovementioned substances seem to be effective in the prevention and inhibition of the progression of carcinogenesis. Due to high concentrations of organosulfur compounds, which exhibit anticarcinogenic, antimicrobial, as well as anti-inflammatory properties, Allium constituents are believed to constitute a promising prevention and supportive therapy for oncological patients. Besides, it was demonstrated that a combination of Allium extracts with chemotherapy provided satisfactory clinical outcomes while at the same time being cost-effective. The aim of this review was to present and discuss currently investigated Allium extracts and their effects on several gastrointestinal cancers including gastric, colon, liver, esophageal, and pancreatic cancer.

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Section: Gastric Cancermentioning

confidence: 78%

The Potential Application of Allium Extracts in the Treatment of Gastrointestinal Cancers

Forma

Chilimoniuk

Januszewski

et al. 2021

Gastroenterology Insights

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“…The antiproliferative effect of allicin from Allium extracts is completed by the phenolic compounds [ 2 , 18 ]. Moreover, glucoside quercetin has an important role in the antiproliferative effect of A. sativum , A. fistulosum , A. cepa , and A. chinense extracts against HepG2, PC-3, and HT-29 cell lines [ 69 ].…”

Section: Resultsmentioning

confidence: 99%

“…Not only the sulfur compounds but also the flavonoids and saponins present in Allium species were investigated for their cytotoxic, antiproliferative, proapoptotic, antiangiogenic, or antimetastatic potential on numerous human cancers line [ 2 , 17 ]. Usually, the anticancer mechanisms activate the apoptosis-related genes caspases (caspase-3, -8, and -9) and bcl-2 [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Phytochemical Analysis and In Vitro Effects of Allium fistulosum L. and Allium sativum L. Extracts on Human Normal and Tumor Cell Lines: A Comparative Study

et al. 2021

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Allium sativum L. (garlic bulbs) and Allium fistulosum L. (Welsh onion leaves) showed quantitative differences of identified compounds: allicin and alliin (380 µg/mL and 1410 µg/mL in garlic; 20 µg/mL and 145 µg/mL in Welsh onion), and the phenolic compounds (chlorogenic acid, p-coumaric acid, ferulic acid, gentisic acid, 4-hydroxybenzoic acid, kaempferol, isoquercitrin, quercitrin, quercetin, and rutin). The chemical composition determined the inhibitory activity of Allium extracts in a dose-dependent manner, on human normal cells (BJ-IC50 0.8841% garlic/0.2433% Welsh onion and HaCaT-IC50 1.086% garlic/0.6197% Welsh onion) and tumor cells (DLD-1-IC50 5.482%/2.124%; MDA-MB-231-IC50 6.375%/2.464%; MCF-7-IC50 6.131%/3.353%; and SK-MES-1-IC50 4.651%/5.819%). At high concentrations, the cytotoxic activity of each extract, on normal cells, was confirmed by: the 50% of the growth inhibition concentration (IC50) value, the cell death induced by necrosis, and biochemical determination of LDH, catalase, and Caspase-3. The four tumor cell lines treated with high concentrations (10%, 5%, 2.5%, and 1.25%) of garlic extract showed different sensibility, appreciated on the base of IC50 value for the most sensitive cell line (SK-MES-1), and the less sensitive (MDA-MB-231) cell line. The high concentrations of Welsh onion extract (5%, 2.5%, and 1.25%) induced pH changes in the culture medium and SK-MES-1 being the less sensitive cell line.

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“…The most important bioactive components found in onion are organosulfur and phenolic compounds, especially flavonols and, in the red varieties, anthocyanins [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility

Cattivelli

Conte

Martini

et al. 2021

Foods

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The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative phenolic class, led by quercetin-derivatives. RSO contained almost the double amount of phenolic compounds respect to YSO (50.12 and 27.42 mg/100 g, respectively). Baking, grilling and primarily frying resulted in an increased amount of total phenolic compounds, especially quercetin-derivatives, in both the onion varieties. Some treatments promoted the degradation of quercetin-3-O-hexoside-4′-O-hexoside, the main compound present in both the onion varieties, leading to the occurrence of quercetin-4′-O-hexoside and protocatechuic acid-4-O-hexoside. After in vitro digestion, the bioaccessibility index for total phenolic compounds ranged between 42.6% and 65.5% in grilled and baked YSO, respectively, and between 39.8% and 80.2% in boiled and baked RSO, respectively. Baking contributed to the highest amount of bioaccessible phenolic compounds for both the onion varieties after in vitro digestion. An in-depth design of the cooking process may be of paramount importance in modulating the gastro-intestinal release of onion phenolic compounds.

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Allium Flavonols: Health Benefits, Molecular Targets, and Bioavailability

Cited by 63 publications

References 224 publications

The Potential Application of Allium Extracts in the Treatment of Gastrointestinal Cancers

The Potential Application of Allium Extracts in the Treatment of Gastrointestinal Cancers

Phytochemical Analysis and In Vitro Effects of Allium fistulosum L. and Allium sativum L. Extracts on Human Normal and Tumor Cell Lines: A Comparative Study

Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility

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