The DOI matches its Crossref record; 92 of the 92 references it cites were found in a registry or an index.
An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties
Abstract
The use of Allium species and their extracts has been known since immemorial times due to their health beneficial properties. It is known that functional properties of Allium genus come from the high content of bioactive compounds. The biological activity of Allium extracts will be conditioned by the type of Allium variety, agricultural conditions, and specific extraction process used since all these factors affect the content and the profile of bioactive compounds. Innovative extraction techniques in comparison to conventional processes could be considered as a promising tool to recover bioactive compounds from Allium spp. with antimicrobial and anti-inflammatory properties. Trying to fill the gap in the literature, this paper reviews the chemical composition, the effects of processing on the nutritional and bioactive composition of Allium species and their extracts. Moreover, the antimicrobial and anti-inflammatory effects, as well as the bioavailability of bioactive compounds of edible members from the Allium genus is discussed.
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Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety
Granato, D., Barba, F. J., Bursać Kovačević, D., Lorenzo, J. M., Cruz, A. G., & Putnik, P. (2020) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-032519-051708 · Cited by 819
Self-citationUmaraw, P., Munekata, P. E. S., Verma, A. K., Barba, F. J., Singh, V. P., Kumar, P., & Lorenzo, J. M. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.01.032 · Cited by 462
Self-citationBaptista, R. C., Horita, C. N., & Sant'Ana, A. S. (2020) · Food Research International · doi:10.1016/j.foodres.2019.108762 · Cited by 268
Gao, X., Wang, C., Chen, Z., Chen, Y., Santhanam, R. K., Xue, Z., Ma, Q., Guo, Q., Liu, W., Zhang, M., et al. (2019) · Food and Chemical Toxicology · doi:10.1016/j.fct.2019.05.021 · Cited by 68
Metadata
- Authors
- Putnik, P., Gabrić, D., Roohinejad, S., Barba, F. J., Granato, D., Mallikarjunan, K., Lorenzo, J. M., & Bursać Kovačević, D.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2019-03
- Volume
- 276
- Pages
- 680-691
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2897535127
- Cited by
- 293
- References
- 92
- FWCI
- 19.82
- Type
- journal article
- Language
- en
- Open access
- closed
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- Putnik, P., Gabrić, D., Roohinejad, S., Barba, F. J., Granato, D., Mallikarjunan, K., Lorenzo, J. M., & Bursać Kovačević, D. (2019). An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties. Food Chemistry. https://doi.org/10.1016/j.foodchem.2018.10.068
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