|Author: ||E. Block|
|Keywords: ||Allium sativum, Allium cepa, organosulfur compounds, organoselenium compounds, antibiotics, anticarcinogenic acitivity|
A brief overview of the chemistry of genus Allium plants, particularly garlic (Allium sativum) and onion (Allium cepa), is followed by a discussion of the metabolism of Allium compounds and their anticarcinogenic, antibiotic, anticoagulant, antiatherogenic, antihyperlipidaemic, antihypertensive, immune system, heptapic system, bird repellent and insecticidal activity.
Health problems following ingestion of Allium plants are also summarized.
The emphasis is on work published during the past five years.
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