Prospects for introducing into the culture wild species of the genus Allium L. food direction

Abstract

Almost all species of Allium L. come from the main center of species diversity of Allium L., which extends from the Mediterranean basin to Central Asia and beyond. Allium species are rich sources of biologically active compounds such as flavonoids, organosulfur compounds and saponins with beneficial effects on human health. Allium's genetic resources in Russia are a potential source of genes for expanding the genetic base of crops. The purpose of the work was to collect information on the diversity of food Allium L., their natural habitat, information on the biochemical composition and biological activity, traditional methods of use in food by different peoples and the prospect of introducing them into the culture. The review focuses on the most characteristic facts and important modern scientific information about representatives of the Allium L. food industry, which may even acquire pharmacological significance in the future. The review included databases such as Google Scholar, PubMed, Science Direct, SciFinder, WoS, RSCI, etc. Other online sources were used (Research Gate, National Center for Biotechnological Information (NCBI), Springer Nature Open Access, Wiley Online Library, etc.). The list of studied Allium species is presented according to the standards adopted in the International Plant Names Index (IPNI) or The Plant List. This study presents the natural habitat of edible onions, provides information on the biochemical composition and biological activity, traditional methods of food use by different peoples and the prospect of introducing them into the culture. For future activities in the field ofgenetic resources, serious efforts must be made to conserve Allium L., as part of the genus is at risk.

Characterization of Meloidogyne spp. and population density of phytoparasitic nematodes associated with alliaceae crops in the Arequipa region, Peru

“…Dentro de la familia de las aliáceas destaca principalmente el género Allium, entre las más comunes se encuentran: A. cepa (cebolla), A. sativum (ajo), A. ampeloprasum (puerro), A. schoenoprasum (cebollino), A. fistulosum (cebolla galesa o cebolla china) y A. ursinum (ajo silvestre o ajo de oso) (Vuković et al, 2023). El centro de origen de la mayoría de estas especies se extiende desde la cuenca mediterránea hasta Asia central y son fuentes ricas en flavonoides, compuestos organosulfurados y saponinas con efectos beneficiosos para la salud humana (Soldatenko et al, 2021). Estas hortalizas son caracterizadas por bulbos y hojas que representan una parte significativa del mercado hortícola, tanto en términos de productos frescos como procesados (Pagano et al, 2023), destacando la cebolla que ocupa el tercer lugar en términos de superficie cosechada a nivel mundial, solo superada por la papa y el tomate (DAPRO, 2020) con una producción mundial para el año 2020 de 115,24 millones de toneladas según datos de la FAO (2023).…”

Influence of Different Packages and Storage Temperatures on the Yield and Quality of Edible <em>Allium</em> Species

“…Accelerated lifestyle, improper and malnutrition and the increase in obesity are some of the negative features of modern humanity. It is for this reason that consumers are increasingly aware of the need to consume seasonally available, new food sources characterized by a rich nutritional composition and a significant content of phytochemicals with a high antioxidant capacity [1]. In fact, numerous studies show that healthy eating and the prevention of various degenerative diseases are closely linked, and that by consuming foods rich in biologically active compounds, phytonutrients, we can have a significant positive impact on health.…”

“…The overwhelming morphological diversity of the genus reflects a complex taxonomic structure consisting of 15 subgenera and 72 sections of three evolutionary lineages [3]. Allium L. resources in Russia are a potential source of genes for expanding the genetic base of agricultural crops [1].…”

Influence of Different Packages and Storage Temperatures on the Quality of Edible Allium Species

“…Consumers are increasingly aware of the need to consume seasonally available, new food sources characterized by a rich nutritional composition and a significant content of phytochemicals with a high antioxidant capacity [1]. In fact, numerous studies show that healthy eating and the prevention of various degenerative diseases are closely linked and that by consuming foods rich in biologically active compounds and phytonutrients, we can have a significant positive impact on health.…”

“…The economic value and prospects of Allium L. are indisputable since they are food, medicinal, honey, and ornamental plants [3][4][5][6]. Allium L. resources in Russia are a potential source of genes for expanding the genetic base of agricultural crops [1].…”