Fatty acid composition of Allium species lipids

Tsiaganis, Michael; Laskari, Katerina; Melissari, Efi

doi:10.1016/j.jfca.2005.06.003

Cited by 57 publications

(35 citation statements)

References 14 publications

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“…Eighty percent of the total lipids consists of four fatty acids (FA): linoleic (46 -53%), palmitic (20 -23%), oleic (4 -13%) and a-linolenic acid (3 -7%). About 70 other FA were determined, 14 of them above 0.4% and only 4 above 2.5% [64]. Medicinally used garlic oil is mostly prepared by steam distillation process.…”

Section: Bioactive Compounds Of Garlic and The Used Garlic Preparationsmentioning

confidence: 99%

The atherosclerotic heart disease and protecting properties of garlic: contemporary data

Gorinstein¹,

Jastrzębski

Namieśnik

et al. 2007

Molecular Nutrition Food Res

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This article reviews the contemporary data concerning atherosclerosis and protecting properties of garlic. Recent advances in basic science have established a fundamental role for inflammation in mediating all stages of this disease from initiation through progression and, ultimately, the thrombotic complications of atherosclerosis. These new findings provide important links between risk factors and the mechanisms of atherogenesis and garlic properties. Numerous in vitro studies have confirmed the ability of garlic to reduce the parameters of the risk of atherosclerosis: total cholesterol, LDL, triglycerides, oxidized LDL. Bioactive compounds and antioxidant potentials in fresh, cooked, boiled and commercial garlic from different regions are presented, using beta-carotene, 1,1-diphenyl-2-picrylhydrazyl (DPPH), nitric oxide (NO), 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) with K2S2O8 or MnO2, ferric-reducing/antioxidant power (FRAP), cupric reducing antioxidant capacity (CUPRAC) and others assays for antioxidant status. In vivo studies were reviewed on with garlic and cholesterol supplemented diets. The positive influences of garlic on plasma lipids, proteins, antioxidant activity, and some indices of blood coagulation are dose dependent. Garlic could be a valuable component of atherosclerosis-preventing diets only in optimal doses. Many recently published reports show that garlic possesses plasma lipid-lowering and plasma anticoagulant and antioxidant properties and improves impaired endothelial function.

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Section: Bioactive Compounds Of Garlic and The Used Garlic Preparationsmentioning

confidence: 99%

The atherosclerotic heart disease and protecting properties of garlic: contemporary data

Gorinstein¹,

Jastrzębski

Namieśnik

et al. 2007

Molecular Nutrition Food Res

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show abstract

“…The same authors demonstrated that garlic oils contain relatively high levels of linoleic acid, and that myristoleic acid (C 14:1 ) was absent in onion. As a consequence, the A. roseum fatty acid composition quality is comparable to that of A. sativum (Tsiaganis et al, 2006). It could be concluded that fatty acid composition varies within the species.…”

Section: Fatty Acid Compositionmentioning

confidence: 72%

“…Yet this was higher than typical values of <0.5% fresh weight basis for most plant tissues, and also compared to most Allium plants. Where onion, leek and garlic contain 0.15%, 0.25% and 0.42%, respectively, as reported by Haciseferoğullari et al, (2005) and Tsiaganis et al, (2006).…”

Section: Sugars Proteins Fibres and Lipidsmentioning

confidence: 82%

“…Linoleic and linolenic acids are the most important essential fatty acids required for growth, physiological functions and maintenance (Pugalenthi et al, 2004). While the major fatty acid in A. roseum was linolenic acid, linoleic acid was most abundant in onion, garlic and leek where it represents about 50% of the total (Tsiaganis et al, 2006). The same authors demonstrated that garlic oils contain relatively high levels of linoleic acid, and that myristoleic acid (C 14:1 ) was absent in onion.…”

Section: Fatty Acid Compositionmentioning

confidence: 97%

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Allium Species, Ancient Health Food for the Future?

Najjaa¹,

Fattouch²,

Ammar³

et al. 2012

Scientific, Health and Social Aspects of the Food Industry

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“…This is also particularly valid for the Nigerian flora which has one of the most extensive floras in continental Africa. The efficient utilization of these seed oils depends on adequate information on their properties (Tsiaganis, Laskari, & Melissari, 2006). Luffa cylindrica and Adenopus breviflorus, belonging to the Cucurbitaceae family, fall into this group of lesser known seed oils.…”

Section: Introductionmentioning

confidence: 99%