Evaluation of the Phenolic Profile of Bear’s Garlic (<i>Allium Ursinum</i> L.) Leaves

Cinkmanis, Ingmārs; Augspole, Ingrida; Sivicka, Irina

doi:10.2478/prolas-2022-0079

Cited by 3 publications

(1 citation statement)

References 18 publications

(25 reference statements)

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“…Ramson is characterized by a high content of biologically active compounds. It is valued as a natural remedy in traditional medicine, usually used for the treatment and prevention of gastrointestinal, cardiovascular, and respiratory diseases [47,48].…”

Section: A Ursinum-ramson Wild Garlic Bear's Garlicmentioning

confidence: 99%

Allium Species in the Balkan Region—Major Metabolites, Antioxidant and Antimicrobial Properties

et al. 2023

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Ever since ancient times, Allium species have played a significant role in the human diet, in traditional medicine for the treatment of many ailments, and in officinal medicine as a supplemental ingredient. The major metabolites of alliums, as well as their antioxidant and antimicrobial properties, with an emphasis on the species most represented in the Balkan region, are discussed in this review. Due to its richness in endemic species, the Balkan region is considered the genocenter of alliums. There are 56 recorded Allium species in the Balkans, and 17 of them are endemic. The most common and well-studied Allium species in the Balkans are A. cepa (onion), A. sativum (garlic), A. ampeloprasum (leek), A. schoenoprasum (chives), A. fistulosum (Welsh onion), and A. ursinum (wild garlic or bear’s garlic), which are known for their pungent taste and smell, especially noticeable in garlic and onion, and attributed to various organosulfur compounds. These plants are valued for their macronutrients and are used as desirable vegetables and spices. Additionally, phytochemicals such as organosulfur compounds, phenolics, fatty acids, and saponins are associated with the antioxidant and antimicrobial properties of these species, among many other bioactivities. All parts of the plant including the bulb, peel, clove, leaf, pseudostem, root, flower, and seed exhibit antioxidant properties in different in vitro assays. The characteristic phytocompounds that contribute to the antimicrobial activity of alliums include allicin, ajoene, allyl alcohol, and some diallyl sulfides. Nanoparticles synthesized using Allium species are also recognized for their notable antimicrobial properties.

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Section: A Ursinum-ramson Wild Garlic Bear's Garlicmentioning

confidence: 99%

Allium Species in the Balkan Region—Major Metabolites, Antioxidant and Antimicrobial Properties

et al. 2023

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Evaluation of gamma irradiation on medicinal plants for both qualitative and quantitative analysis of phenolic acid

Khawory,

Amanah,

Salin

et al. 2023

Analytical Chemistry Letters

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Influence of Various Treatments on the Level of Photosynthetic Pigments, Bioactive Compounds and Antioxidant Potential in Allium Ursinum L. Leaves

Rosan,

Bei,

Heredea

et al. 2024

NRSD

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Allium ursinum L. is a perennial plant species that has been exploited for many years in traditional medicine for both preventive and therapeutic purposes. The aim of this study was to determine the levels of bioactive compounds, including total phenols and total flavonoids, as well as the antioxidant capacity (measured by DPPH and FRAP assays), and the content of photosynthetic pigments in A. ursinum L. plants found in the North-West region of Romania. There was also a comparison between the fresh sample and two treatments, freezing and dehydration, to see how they affected bioactive compounds, photosynthetic pigments, and antioxidant capacity. The fresh leaves of. A. ursinum L. (AU_F) contain a total phenolic compound of 2.24±0.06 mg GAE/g and a total flavonoid content of 10.69 ± 0.013 mg QE/g. Freezing preservation does not significantly change the average amount of total phenolic compounds in comparison to freshly harvested leaves, with the exception of the flavonoid content. However, there is a significantly increase in the content of bioactive compounds following the dehydration process of the leaves because of the removal of water. The leaves of A. ursinum L. can be used to produce functional foods and natural dietary supplements, which are important for improving human health.

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Evaluation of the Phenolic Profile of Bear’s Garlic (Allium Ursinum L.) Leaves

Cited by 3 publications

References 18 publications

Allium Species in the Balkan Region—Major Metabolites, Antioxidant and Antimicrobial Properties

Allium Species in the Balkan Region—Major Metabolites, Antioxidant and Antimicrobial Properties

Evaluation of gamma irradiation on medicinal plants for both qualitative and quantitative analysis of phenolic acid

Influence of Various Treatments on the Level of Photosynthetic Pigments, Bioactive Compounds and Antioxidant Potential in Allium Ursinum L. Leaves

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