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Chemical constituents and medicinal properties of Allium species

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Abstract

Allium species, belonging to Alliaceae family, are among the oldest cultivated vegetables used as food. Garlic, onions, leeks and chives, which belong to this family, have been reported to have medicinal properties. The Allium species constituents have been shown to have antibacterial and antioxidant activities, and, in addition, other biological properties. These activities are related to their rich organosulfur compounds. These organosulfur compounds are believed to prevent the development of cancer, cardiovascular, neurological, diabetes, liver diseases as well as allergy and arthritis. There have also been reports on toxicities of these compounds. The major active compounds of Allium species includes, diallyl disulfide, diallyl trisulfide, diallyl sulfide, dipropyl disulfide, dipropyl trisulfide, 1-propenylpropyl disulfide, allyl methyl disulfide and dimethyl disulfide. The aim of this review is to focus on a variety of experimental and clinical reports on the effectiveness, toxicities and possible mechanisms of actions of the active compounds of garlic, onions, leek and chives.

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Acknowledgements

SMAB, SO and EA all contributed equally and did the literature survey. SMAB wrote the initial article, and SO and EA edited and made further contribution; HK created the chemical structures and edited the article.

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Authors and Affiliations

  1. Department of Pharmacology and Therapeutics, College of Medicine and Health Sciences, UAE University, P.O. Box 17666, Al Ain, Abu Dhabi, UAE

    Salim M. A. Bastaki & Shreesh Ojha

  2. Department of Pharmacology and Pharmacotherapy, Semmelweis University, H-1445 Budapest, Hungary

    Huba Kalasz

  3. Department of Anatomy, College of Medicine and Health Sciences, UAE University, P.O. Box 17666, Al Ain, UAE

    E. Adeghate

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  1. Salim M. A. Bastaki
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Bastaki, S.M.A., Ojha, S., Kalasz, H. et al. Chemical constituents and medicinal properties of Allium species. Mol Cell Biochem 476, 4301–4321 (2021). https://doi.org/10.1007/s11010-021-04213-2

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