Antioxidant, anti‐inflammatory, and antimicrobial properties of garlic and onions

Emily A. Wilson (Department of Ecology and Evolutionary Biology, University of Colorado, Boulder, Colorado, USA)
Barbara Demmig‐Adams (Department of Ecology and Evolutionary Biology, University of Colorado, Boulder, Colorado, USA)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 29 May 2007

Abstract

Purpose

The purpose of this paper is to provide a comprehensive overview of multiple functions and their underlying mechanisms for two common spices, garlic and onion, containing organosulphur compounds.

Design/methodology/approach

Literature review of chemistry, physiology, molecular biology, clinical studies.

Findings

Both garlic and onions exert their effects on human health via multiple different functions, including antioxidant, anti‐inflammatory, and antibacterial properties. The organosulphur compounds in these spices scavenge oxidizing agents, inhibit the oxidation of fatty acids, thereby preventing the formation of pro‐inflammatory messengers, and inhibit bacterial growth, via interaction with sulphur‐containing enzymes.

Research limitations/implications

Currently available information on the optimal amount for consumption for each spice is insufficient.

Originality/value

This review is unique in its comprehensive nature, considering multiple different effects of the spices examined as well as multiple studies from molecular to clinical approaches.

Keywords

Citation

Wilson, E. and Demmig‐Adams, B. (2007), "Antioxidant, anti‐inflammatory, and antimicrobial properties of garlic and onions", Nutrition & Food Science, Vol. 37 No. 3, pp. 178-183. https://doi.org/10.1108/00346650710749071

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Publisher

:

Emerald Group Publishing Limited

Copyright © 2007, Emerald Group Publishing Limited

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