Allium porrum Extract Decreases Effector Cell Degranulation and Modulates Airway Epithelial Cell Function

Benedé, Sara; Gradillas, Ana; Villalba, Mayte; Batanero, Eva

doi:10.3390/nu11061303

Cited by 10 publications

(7 citation statements)

References 60 publications

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“…Moreover, leek has been shown to decrease the risk of different cancers [ 9 , 10 ]. Furthermore, the extracts of Allium ampeloprasum show antiallergic and anti-inflammatory effects [ 11 ]. Leek has also been found to exhibit antimicrobial properties [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Dehydrated at Different Conditions and Powdered Leek as a Concentrate of Biologically Active Substances: Antioxidant Activity and Phenolic Compound Profile

et al. 2021

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This study aimed to analyze the antioxidant activity, phenolic acid profile, color changes, and chemical composition of dried and powdered leek (Allium porrum). Leek was divided into white shaft (WH) and green shaft (GR) and subjected to drying by different methods—convection drying, vacuum drying, and freeze-drying (FD)—at a temperature of 60 °C. A sample freeze-dried at a temperature of 20 °C was used as control. Analyses of the dried leek samples revealed that GR contained a higher amount of ash, protein, fat, fiber, phenolic acids, and flavonoids, and exhibited higher antioxidant capacity compared to WH. The dominant phenolic acid in WH was p-cumaric acid followed by synapic and protocatechuic acids. GR had a several-fold higher content of phenolic acids than WH, with ferulic acid being dominant (about 85% of the total phenolic content). It was also observed that a higher drying temperature resulted in the degradation of phenolic compounds and reduced the antioxidant properties of leek shafts. Most importantly, FD under a temperature of 60 °C caused a similar degree of degradation of biologically active compounds as air drying. An increase in drying temperature was associated with a slight decrease in the lightness of GR, whereas in the case of WH no significant change in this parameter was observed.

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Section: Introductionmentioning

confidence: 99%

Dehydrated at Different Conditions and Powdered Leek as a Concentrate of Biologically Active Substances: Antioxidant Activity and Phenolic Compound Profile

et al. 2021

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“…The leek leaf extract (LLE), according to Ibrahim and Kenawy (2017) [37], has potent anthelmintic action and can be used to eradicate or inactivate fish infections caused by metacercarial parasites. [38] also demonstrated that leek extract can suppress immunological and non-immunological stimuli that may help stabilize mast cells in allergic reactions. The consumption of Allium could also reduce cardiac problems in future [39].…”

Section: Table 1: Nutritional and Therapeutic Potential Of Leekmentioning

confidence: 93%

Conventional and advanced packaging and storage technology of leek (Allium ampeloprasum var. porrum): A Review

Ningombam,

Serena,

Jamir

et al. 2024

BIO Web Conf.

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Leek (Allium porrum L.), belonging to the Alliaceae family, is a biennial herbaceous plant. It is a tetraploid (2n=32). They are native to Middle Asia, while its secondary centres of development and spread were in Western Asia and the Mediterranean region. Kaempferol is the most significant flavonoid aglycone found in leeks. Leeks are also used as medicine in addition to being a food. The primary health advantages include anti-asthma, antiseptic, diuretic, antioxidant, antibacterial, and antifungal properties. Additionally, it helps shield skin from harm and lowers the risk of gastrointestinal disorders. Leek roots also contain alliin which is non-toxic to the human body and can be used to preserve food and increase its shelf life. Recent studies also reported that leek portions ultrasonic extracts can be used in the food sector to preserve products from oxidation. Furthermore, when frozen unblanched leek slices are packaged with nitrogen after a year in frozen storage, the amount of sulfur compounds in the slices does not increase and the development of an off flavor is inhibited. It can also be stored up to 14 days when stored at modified atmosphere. In conclusion, using contemporary biotechnology techniques, new leek cultivars with increased productivity and adaptability must be created. Other health-related substances like folates and polyphenols, as well as the quantitative assessment of enzyme activities should all be included in future research as they contribute to the potential health benefits of vegetable products.

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“…Extracts were produced differently for each vegetables: the leaves and roots of Tanabe radish and Moriguchi radish, the leaves of bunching onion (Allium fistulosum), and the fruit of mizu eggplant. anti-allergic effects [9]. Therefore, this inhibitory effect is not a characteristic of bunching onion.…”

Section: Osakan Traditional Vegetables With Potential Anti-allergic A...mentioning

confidence: 95%

Anti-allergic activity of an ethanol extract of bunching onion (Allium fistulosum), a traditional vegetable from Osaka

Jippo

Kobayashi

Kitada

et al. 2022

FFHD

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Introduction: The incidences of allergic diseases such as allergic rhinitis, atopic dermatitis, asthma, and food allergies are rising in developed countries. Mast cells play critical roles in various biologic processes related to allergic diseases, including expressing the high-affinity receptor for immunoglobulin (Ig) E on their surface. The interaction of multivalent antigens with surface-bound IgE causes the secretion of granule-stored mediators, as well as the de novo synthesis of cytokines. These mediators and cytokines precede the development of allergic diseases. In Osaka Prefecture, Japan, certain locally cultivated crops have received ‘Naniwa-yasai’, a designation that certifies the significance of traditional vegetables in supporting Osaka’s agriculture and cuisine for over a century. In this study, we investigated the anti-allergic effects of four traditional vegetables from Osaka.Results: The anti-allergic activity of extracts made from Tanabe radish, Moriguchi radish, bunching onion (Allium fistulosum), and mizu eggplant were examined. Various concentrations of each extract were added to RBL-2H3 mast cells prior to stimulation with the calcium ionophore A23187. β-hexosaminidase release was markedly and dose dependently decreased in mast cells following the addition of A. fistulosum, demonstrating its anti-allergic activity. None of the other vegetables had an anti-allergic effect on RBL-2H3 cells.Conclusion: An Osakan traditional vegetable, bunching onion (Allium fistulosum), exhibited anti-allergic activity, and should be explored further as a possible treatment for allergic diseases.Keywords: mast cell, anti-allergy, traditional vegetables, bunching onion (Allium fistulosum)

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Allium porrum Extract Decreases Effector Cell Degranulation and Modulates Airway Epithelial Cell Function

Cited by 10 publications

References 60 publications

Dehydrated at Different Conditions and Powdered Leek as a Concentrate of Biologically Active Substances: Antioxidant Activity and Phenolic Compound Profile

Dehydrated at Different Conditions and Powdered Leek as a Concentrate of Biologically Active Substances: Antioxidant Activity and Phenolic Compound Profile

Conventional and advanced packaging and storage technology of leek (Allium ampeloprasum var. porrum): A Review

Anti-allergic activity of an ethanol extract of bunching onion (Allium fistulosum), a traditional vegetable from Osaka

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