Bioactive natural compounds from garlic
and onions have been the focus of researches for
decades, firstly due to their pharmacological effects,
and secondly due to their defence properties against
plant diseases. In fact, garlic and onion, belonging to
Allium genus, are among the oldest food plants known
since ancient times and used as ingredient of many
recipes and for therapeutic properties. These plants are
well known to produce bioactive apolar sulphur
compounds but less is known about their polar natural
compounds, such as phenols, sapogenins and saponins,
that are more stable to cooking, So, we continued
our work on the discovery of polar bioactive metabolites
from Allium with the isolation of a number of
sapogenins and saponins from the wild onion species
Allium elburzense, Allium hirtifolium, Allium atroviolaceum,
and Allium minutiflorum, and, more recently,
from the cultivated white onion, Allium cepa, and
garlic, Allium sativum. In particular, the sapogenins
and saponins isolated from A. elburzense and
A. hirtifolium, named elburzensosides and hirtifoliosides
respectively, exhibited significant antispasmodic
properties. In addition, the saponins named minutosides
isolated from A. minutiflorum showed promising
antimicrobial activity. More recently the
phytochemical analysis of A. cepa and A. sativum
has been undertaken and afforded the characterization
of saponins, phenols and N-cynnamic amides which
showed significant antifungal activit