Online from: 1971
Subject Area: Health Care Management/Healthcare
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|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|
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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