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Article Information:
Title:
Antioxidant, anti-inflammatory, and antimicrobial properties of garlic and onions
Author(s):
Emily A. Wilson, Barbara Demmig-Adams
Journal:
Year:
2007
Volume:
Issue:
Page:
178 - 183
DOI:
10.1108/00346650710749071
Publisher:
Emerald Group Publishing Limited
Document Access:
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Abstract:
Purpose – The purpose of this paper is to provide a comprehensive overview of multiple functions and their underlying mechanisms for two common spices, garlic and onion, containing organosulphur compounds.
Design/methodology/approach – Literature review of chemistry, physiology, molecular biology, clinical studies.
Findings – Both garlic and onions exert their effects on human health via multiple different functions, including antioxidant, anti-inflammatory, and antibacterial properties. The organosulphur compounds in these spices scavenge oxidizing agents, inhibit the oxidation of fatty acids, thereby preventing the formation of pro-inflammatory messengers, and inhibit bacterial growth, via interaction with sulphur-containing enzymes.
Research limitations/implications – Currently available information on the optimal amount for consumption for each spice is insufficient.
Originality/value – This review is unique in its comprehensive nature, considering multiple different effects of the spices examined as well as multiple studies from molecular to clinical approaches.
Keywords:
Diet,
Food products,
Health foods
Article Type:
Literature review
References:
Article URL:
www.emeraldinsight.com/10.1108/00346650710749071