Chemical composition and antioxidant and antimicrobial activities of essential oil of<i>Allium sphaerocephalon</i>L. subsp.<i>sphaerocephalon</i>(Liliaceae) inflorescences

Lazarević, Jelena; Đorđević, Aleksandra; Zlаtković, Bojаn; Radulović, Niko S.; Palić, Radosav

doi:10.1002/jsfa.4189

Cited by 33 publications

(23 citation statements)

References 34 publications

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“…Antibacterial and antifungal effects of crude extracts of Allium plants have been studied extensively in food science (Najjaa et al2007 , Mau et al 2001, Lazarevic et al2011, Yin et al 1999) and medicine (Chen et al , 2011 , Seyfi. et al , 2010, Lee et al , 2004).…”

Section: Discussionmentioning

confidence: 99%

Control of Fusarium wilt in banana with Chinese leek

Huang

Wang

et al. 2012

Eur J Plant Pathol

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The inhibitory effects of Chinese leek(Allium tuberosum) on Fusarium oxysporum f. sp. cubense (Foc) and on Fusarium wilt incidence were studied in order to identify a potential efficient way to control the disease. Adopting the rotation system of Chinese leek-banana reduced the Fusarium wilt incidence and disease severity index by 88 %-97 % and 91 %-96 %, respectively, improved the crop value by 36 %-86 %, in an area heavily infested by Foc between 2007 and 2009. As a result of inoculation in the greenhouse, Chinese leek treatment reduced disease incidence and the disease severity index by 58 % and 62 %, respectively in the variety Baxi (AAA) and by 79 % and 81 %, respectively in the variety Guangfen NO.1 (ABB). Crude extracts of Chinese leek completely inhibited the growth of Foc race 4 on Petri dishes, suppressed the proliferation of the spores by 91 % and caused 87 % spore mortality. The findings of this study suggest that Chinese leek has the potential to inhibit Foc growth and Fusarium wilt incidence. This potential may be developed into an environmentally friendly treatment to control Fusarium wilt of banana.

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Section: Discussionmentioning

confidence: 99%

Control of Fusarium wilt in banana with Chinese leek

Huang

Wang

et al. 2012

Eur J Plant Pathol

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“…Vegetables of the genus Allium , such as garlic, onions, green onions, and chives, have been used as food additives in China and Egypt, and are now being studied for the prevention of infection [10–12] and cancer [13, 14]. The characteristic odor of garlic and chives arises from allicin (allyl 2-propene thiosulfinate or diallyl thiosulfinate) and other oil-soluble sulfur components, such as diallyl disulfide (DADS), diallyl trisulfide (DATS), and diallyl sulfide (DAS) [15–18].…”

Section: Introductionmentioning

confidence: 99%

Essential oils from two Allium species exert effects on cell proliferation and neuroblast differentiation in the mouse dentate gyrus by modulating brain-derived neurotrophic factor and acetylcholinesterase

Jung

Lee

Yoo

et al. 2016

BMC Complement Altern Med

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BackgroundIn the present study, we investigated the effects of oil products from two Allium species: Allium sativum (garlic) and Allium hookeri (Chinese chives) on cell proliferation and neuroblast differentiation in the mouse dentate gyrus.MethodsUsing corn oil as a vehicle, the essential oil from garlic (10 ml/kg), or Chinese chives (10 ml/kg) was administered orally to 9-week-old mice once a day for 3 weeks. One hour following the last treatment, a novel object recognition test was conducted and the animals were killed 2 h after the test.ResultsIn comparison to the vehicle-treated group, garlic essential oil (GO) treatment resulted in significantly increased exploration time and discrimination index during the novel object recognition test, while Chinese chives essential oil (CO) reduced the exploration time and discrimination index in the same test. In addition, the number of Ki67-immunoreactive proliferating cells and doublecortin-immunoreactive neuroblasts significantly increased in the dentate gyrus of GO-treated animals. However, administration of CO significantly decreased cell proliferation and neuroblast differentiation. Administration of GO significantly increased brain-derived neurotrophic factor (BDNF) levels and decreased acetylcholinesterase (AChE) activity in the hippocampal homogenates. In contrast, administration of CO decreased BDNF protein levels and had no significant effect on AChE activity, compared to that in the vehicle-treated group.ConclusionsThese results suggest that GO significantly improves novel object recognition as well as increases cell proliferation and neuroblast differentiation, by modulating hippocampal BDNF protein levels and AChE activity, while CO impairs novel object recognition and decreases cell proliferation and neuroblast differentiation, by reducing BDNF protein levels in the hippocampus.

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“…The antifungal properties of sulfur compounds have been known for many centuries. The use of plant extracts is in general an alternative form of therapy for mycosis and candidiasis [1]. Literature data showed that there are directly proportional relationships between the type and concentration of the sulfur from A. ursinum and antimicrobial action of these plants [2].…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and in Vitro Antifungal Activity Screening of the Allium ursinum L. (Liliaceae)

Bagiu

Vlaicu

Butnariu

2012

IJMS

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The objective of the study was to summarize the methods for isolating and identifying natural sulfur compounds from Allium ursinum (ramson) and to discuss the active constituents with regard to antifungal action. Using chromatographic techniques, the active constituents were isolated and subsequently identified. Analyses by high-performance liquid chromatography (HPLC) suggested that these compounds were sulfur constituents, with a characteristic absorbance at 250 nm. Gas chromatography-mass spectrometry (GC-MS) analyses allowed the chemical structures of the isolated constituents to be postulated. We adopted the same methods to identify the health-giving profiling of ramsons and the effects are thought to be primarily derived from the presence and breakdown of the alk(en)ylcysteine sulphoxide, alliin and its subsequent breakdown to allicin (sulfur-compounds of ramson) in connection with antifungal action. The aim of the study was the characterization of the chemical composition of ramsons and the testing of the action of the in vitro extracts, on different strains of Candida albicans. The main goal was to highlight the most efficient extracts of Allium ursinum that can provide long-term antifungal activity without remissions. The extracts from Allium ursinum plants, inhibited growth of Candida spp. cells at concentrations ranging from 0.5 to 4.0 mg/mL, while that of adherent cells at concentrations ranging from 1.0 to > 4.0 mg/mL, depending on the yeast and plant species.

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Chemical composition and antioxidant and antimicrobial activities of essential oil ofAllium sphaerocephalonL. subsp.sphaerocephalon(Liliaceae) inflorescences

Cited by 33 publications

References 34 publications

Control of Fusarium wilt in banana with Chinese leek

Control of Fusarium wilt in banana with Chinese leek

Essential oils from two Allium species exert effects on cell proliferation and neuroblast differentiation in the mouse dentate gyrus by modulating brain-derived neurotrophic factor and acetylcholinesterase

Chemical Composition and in Vitro Antifungal Activity Screening of the Allium ursinum L. (Liliaceae)

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