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Journal cover: Nutrition & Food Science

Nutrition & Food Science

ISSN: 0034-6659

Online from: 1971

Subject Area: Health Care Management/Healthcare

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Antioxidant, anti-inflammatory, and antimicrobial properties of garlic and onions


Document Information:
Title:Antioxidant, anti-inflammatory, and antimicrobial properties of garlic and onions
Author(s):Emily A. Wilson, (Department of Ecology and Evolutionary Biology, University of Colorado, Boulder, Colorado, USA), Barbara Demmig-Adams, (Department of Ecology and Evolutionary Biology, University of Colorado, Boulder, Colorado, USA)
Citation:Emily A. Wilson, Barbara Demmig-Adams, (2007) "Antioxidant, anti-inflammatory, and antimicrobial properties of garlic and onions", Nutrition & Food Science, Vol. 37 Iss: 3, pp.178 - 183
Keywords:Diet, Food products, Health foods
Article type:Literature review
DOI:10.1108/00346650710749071 (Permanent URL)
Publisher:Emerald Group Publishing Limited
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.



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