An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties

Effects of garlic powder on feeding attraction activity, growth and digestive enzyme activities of Japanese seabass, Lateolabrax japonicus

“…Similar results for garlic were also reported in many other aquatic animals such as soft‐shell turtle ( Trionyx Sinensis ), goldfish ( Carassius auratus ), Nile tilapia ( Tilapia nilotica ), European seabass ( Dicentrarchus labrax ) and grass carp ( Ctenopharyngodon idellus ) (Chen et al, ; Ji et al, ; Metwally, ; Ren et al, ; Yılmaz & Ergün, ). Garlic contains many bioactive compounds, including amino acids, sugars and oil‐soluble counterparts (Putnik et al, ), all of which may cause Japanese seabass foraging behaviour. Meanwhile, Zhang et al () reported Japanese seabass were significantly attracted by asafoetida, which shares a similar taste and smell with garlic.…”

“…and grass carp (Ctenopharyngodon idellus) Ji et al, 2008;Metwally, 2009;Ren et al, 1996;Yılmaz & Ergün, 2012). Garlic contains many bioactive compounds, including amino acids, sugars and oil-soluble counterparts (Putnik et al, 2019), all of which may cause Japanese seabass foraging behaviour. Meanwhile, Zhang et al (2008) reported Japanese seabass were significantly attracted by asafoetida, which shares a similar taste and smell with garlic.…”

“…This study investigated the use of garlic (Allium sativum) powder in feed for Japanese seabass Lateolabrax japonicus. Garlic has a strong odour and contains several bioactive compounds such as flavonoids, steroidal saponins, phytosterols, water-soluble nutrients and oil-soluble counterparts (Putnik et al, 2019), which play important roles in the immune response system and metabolism (Esmaeili, Kenari, & Rombenso, 2017;Pourzand et al, 2016;Saljoughian et al, 2018;Sharma, Sharma, & Kansal, 2010;Talpur & Ikhwanuddin, 2012). Garlic also stimulated feed intake in some aquatic animals (Chen, Wu, Du, Zheng, & Li, 2018;Ji, Li, Zhou, & Liu, 2008;Metwally, 2009;Ren, Guo, & Zeng, 1996;Yılmaz & Ergün, 2012).…”

The Genus Allium as Poultry Feed Additive: A Review

“…The characteristic aroma in different Allium spp. are mainly associated with the different levels of ACSO precursor, namely alliin (S-allyl-L-cysteine sulfoxide; garlic and elephant garlic), methiin (S-methyl-L-cysteine sulfoxide; garlic, onions, leeks, and shallots), propiin (S-propyl-L-cysteine sulfoxide; shallots), and isoalliin (S-1-propenyl-L-cysteine sulfoxide; onions and shallots) [19,20]. The synthesis of the OSCs is depicted in Figure 1 and starts with the transformation of γ-glutamyl peptides into ACSOs by the action of γ-glutamyl transpeptidase and oxidase in the cytoplasm of plant cells.…”

Allium vegetables for possible future of cancer treatment

“…tuberosum , Allium jesdianum , Allium fistulosum , and Allium thumbergii , although their effects were not the same in various cells, but they could target a large number of cancer cells. Speculations suggested that such medical and biological uses of the Allium species might be due to the presence of organosulphur compounds (OSCs) like ajoene, diallyl disulfide (DADS) and diallyl trisulfide (DATS), S‐alk (en) yl‐ l‐cysteine sulfoxides, S‐allyl mercaptocysteine, and polysulfanes that gives them a sharp and tang smells (Kim et al, ; Putnik et al, ). Other effective compounds in these plants include carotenoids, polyphenols, anthocyanins, gallic and ferulic acids, quercetin, tricosan, alkaloids, saponins, and tannins (Abbas et al, ; Awan, Butt, Haq, Ashfaq, & Suleria, ).…”