What makes Allium species effective against pathogenic microbes?

A green ultrasound-assisted extraction process for the recovery of antioxidant polyphenols and pigments from onion solid wastes using Box–Behnken experimental design and kinetics

“…Greek letters Molar absorptivity (M −1 cm −1 ) C --Dielectric constant (dimensionless) (Lanzotti et al, 2013) and other biological properties (Štajner et al, 2006). Therefore, OSW may be regarded as a unique source of distinct phytochemicals, which could be exploited for the production of health-care and health-promoting commodities.…”

Antimicrobial and antioxidant properties of various Greek garlic genotypes

“…Moreover, Beato, Orgaz, Mansilla, and Montaño (2011) evaluated the same garlic cultivars at four different locations and confirmed the significant effect of growing conditions on total phenolic compounds content. In contrast, Soto, González, Sance, and Galmarini (2016) suggested that antioxidant activity of garlic is mostly associated with organosulfuric compounds, rather than total phenolic compounds content.Antimicrobial activity of garlic is known since the ancient times, where people used to use it as a basic ingredient in folk medicine against various infections (Lanzotti, Bonanomi, & Scala, 2013). Allicin is considered the most potent compound of garlic with significant antibacterial and fungicidal properties which have been confirmed through in vitro test with allicin in pure form (Ankri & Mirelman, 1999), while in vivo activity has not been well confirmed with preclinical and clinical studies so far (Marchese et al, 2016).…”

“…Allicin is considered the most potent compound of garlic with significant antibacterial and fungicidal properties which have been confirmed through in vitro test with allicin in pure form (Ankri & Mirelman, 1999), while in vivo activity has not been well confirmed with preclinical and clinical studies so far (Marchese et al, 2016). Although volatile compounds are of outmost importance, especially organosulfuric compounds such as thiosulfinates, garlic bulbs contain a great variety of other bioactive compounds which contribute to their overall antimicrobial activity, including phenols, saponins, peptides and so forth (Kyung, 2012;Lanzotti, Barile, Antignani, Bonanomi, & Scala, 2012;Lanzotti et al, 2013), especially after processing of garlic. It has been reported that processing treatments may alter chemical composition and therefore affect significantly antimicrobial and antioxidant properties of garlic products, mostly due to the labile nature of organosulfuric compounds (de Queiroz et al, 2014;Horita et al, 2016).…”

3,4-Seco-spirostane sapogenins with cytotoxic activity from Allium umbilicatum boiss

“…Interestingly, epidemiological studies have suggested that Allium consumption may protect against several diseases (e.g. carcinogenesis, hypercholesterolemia, type 2 diabetes, hypertension, cataract, and microbial infections) (Dragland et al, 2003;ACS, 1996;WHO, 1990;Willet, 1999;Gruenwald et al, 2000;Lanzotti et al, 2013).…”