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

Antioxidant, anti‐inflammatory, and antimicrobial properties of garlic and onions 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

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

Emily A. Wilson; Barbara Demmig‐Adams
Nutrition & Food Science , Volume 37 (3): 6 – May 29, 2007
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Publisher
Emerald Publishing
Copyright
Copyright © 2007 Emerald Group Publishing Limited. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346650710749071
Publisher site
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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.

Journal

Nutrition & Food Science – Emerald Publishing

Published: May 29, 2007

Keywords: Food products; Health foods; Diet

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