Genetic Improvement of Leek (Allium ampeloprasum L.)

Celebi-Toprak, Fevziye; Alan, Ali Ramazan

doi:10.1007/978-3-030-66965-2_2

Cited by 2 publications

(2 citation statements)

References 124 publications

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“…A single plant will typically produce one flower head comprised of lots of white, starry flowers. Occasionally, the heads will have small bulbs instead of flowers [14] . Leaves: linear to linear-lanceolate, shorter than scape, blade solid, flat, channelled, 1-5cm or more, slightly conduplicate and abaxially keeled.…”

Section: Botanical Descriptionmentioning

confidence: 99%

A Brief Review on Pharmacological Potential of Allium porrum

Albuquerque,

Shenoy M

2024

Int J Res Rev

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Allium porrum is a major vegetable crop worldwide. Most of its production and consumption is in western Europe, with France and Belgium being the world's greatest producers. Dry leek is the most consumed vegetable after potato. Allium porrum is an herbaceous plant from the Liliaceae family and has been widely used in Persian foods as a flavour component. The Allium ampeloprasum is categorized into wild leek, cultivated leek, kurrat, pearl onion, tare and great-headed garlic based on their diverse cytogenetic and morphological characters. Leeks are known for their characteristic flavour and medicinal value. Leeks have excellent nutritional properties and are a rich source of bioactive compounds and phytochemicals, Leaves contains lot of fibre, calcium, phosphorus, vitamin A, vitamin B1, vitamin B2 and vitamin C. Consumption of leeks causes a reduction of the risk of hypercholesterolemia, blood pressure, arteriosclerosis and platelet aggregation which helps in the prevention of cardiovascular diseases. Besides these, the leeks have antimicrobial activity against various bacteria and fungi and viruses. Keywords: Allium, Allium porrum, leek, gallic acid, organosulfur compounds, pharmacological activities.

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Section: Botanical Descriptionmentioning

confidence: 99%

A Brief Review on Pharmacological Potential of Allium porrum

Albuquerque,

Shenoy M

2024

Int J Res Rev

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“…Grown leeks have a fragrant flavor akin to shallots, but with a slight sweetness [6]. They are propagated using seeds [7]. Leeks can be harvested after growing for 120 to 210 days, or when they are around half an inch and two inches (one to six centimeters) thick [8].…”

Section: Introductionmentioning

confidence: 99%

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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Genetic Improvement of Leek (Allium ampeloprasum L.)

Cited by 2 publications

References 124 publications

A Brief Review on Pharmacological Potential of Allium porrum

A Brief Review on Pharmacological Potential of Allium porrum

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

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