Phytochemical and Pharmacological Properties of Allium Ursinum

Krivokapic, Milos; Jovana, Bradic; Petkovic, Anica; Marina, Popovic

doi:10.2478/sjecr-2018-0003

Cited by 6 publications

(2 citation statements)

References 37 publications

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“…In addition to the cysteine sulfoxide pattern and volatile profile, wild garlic also shares similarities with garlic in the amino acid profile [3,4,56]. According to several authors, the main amino acid in wild garlic is arginine, followed by aspartic acid, glutamic acid, methionine, threonine, valine, leucine, proline, and glycine [4,7,57]. Our study showed that the same amino acids were found to be abundant, although not in the order that other authors have reported.…”

Section: Discussionsupporting

confidence: 61%

Phenolic Content, Amino Acids, Volatile Compounds, Antioxidant Capacity, and Their Relationship in Wild Garlic (A. ursinum L.)

Kovačević,

Major,

Sivec

et al. 2023

Foods

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Allium ursinum L. is a wild relative of garlic, and it is abundant in many antioxidant compounds. Sulfur compounds, primarily cysteine sulfoxides (CSOs), are converted through several reactions into various volatile molecules, which are considered the principal flavor compounds of Alliums. In addition to secondary metabolites, wild garlic is abundant in primary compounds, such as amino acids, which serve not only as building blocks for the health-promoting sulfur compounds but also as antioxidants. The aim of this study was to investigate the link between individual amino acid contents, the total phenolic content, and the profile of volatile compounds as well as their influence on the antioxidant capacity of both the leaves and bulbs of wild garlic populations in Croatia. Both univariate and multivariate methods were used to study the differences in the phytochemical compositions among the wild garlic plant organs and the link between individual compounds and antioxidant capacity. Both the plant organ and location, as well as their interaction, have a significant impact on the content of total phenolic content, amino acids, volatile organic compounds, and the antioxidant capacity of wild garlic.

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Section: Discussionsupporting

confidence: 61%

Phenolic Content, Amino Acids, Volatile Compounds, Antioxidant Capacity, and Their Relationship in Wild Garlic (A. ursinum L.)

Kovačević,

Major,

Sivec

et al. 2023

Foods

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“…Extracts prepared from its fresh flowers and leaves exert antifungal and antibacterial activities, directed predominantly on Gram-positive bacteria and less on Gram-negative. The antimicrobial potential of this plant is attributed to sulfur compounds, especially allicin [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

Phytochemical Characterization and Antimicrobial Activity of Several Allium Extracts

et al. 2023

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Microbial infections affect both the human population and animals. The appearance of more and more microbial strains resistant to classical treatments led to the need to develop new treatments. Allium plants are known for their antimicrobial properties due to their high content of thiosulfinates, especially allicin, polyphenols or flavonoids. The hydroalcoholic extracts of six Allium species obtained by cold percolation were analyzed regarding their phytochemical compounds and antimicrobial activity. Among the six extracts, Allium sativum L. and Allium ursinum L. have similar contents of thiosulfinates (approx. 300 μg allicin equivalents/g), and the contents of polyphenols and flavonoids were different between the tested species. The HPLC-DAD method was used to detail the phytochemical composition of species rich in thiosulfinates. A. sativum is richer in allicin (280 μg/g) than A. ursinum (130 μg/g). The antimicrobial activity of A. sativum and A. ursinum extracts against Escherichia coli, Staphylococcus aureus, Candida albicans and Candida parapsilosis can be correlated with the presence of large amounts of thiosulfinates. Both extracts have shown results against Candida species (inhibition zones of 20–35 mm) and against Gram-positive bacteria, Staphylococcus aureus (inhibition zones of 15–25 mm). These results demonstrate the antimicrobial effect of the extracts and suggest their use as an adjuvant treatment for microbial infections.

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