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KMID : 1134819990280061412
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 6 p.1412 ~ p.1423
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Biological Functions of Organosulfur Compounds in Allium Vegetables
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Kim Hyun-Jung
Chun Hyang-Sook
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Abstract
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This review contains a discussion of the physiological activity of the components of Allium vegetables. Organosulfur compounds in Allium vegetables, such as ajoene, diallyl sulfides and S-allylcysteine, have cancer preventive activity in chemically induced animal cancer models. They also have inhibitory effects on proliferation of cancer cells in vitro. Allium vegetables have lipid- and cholesterol-lowering effect, and platelet aggregation inhibitory activity that help the prevention of cardiovascular diseases. Sulfur containing compounds, especially allicin and ajoene, have antimicrobial activities against gram negative, positive bacteria and fungi. Moreover, Allium organosulfur compounds such as S-allylcysteine showed reducing effects on the senescence related symptoms including cognition. Allium organosulfur compounds have significant importance in food industry as both biologically active ingredients and savory.
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KEYWORD
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Allium vegetable, cancer prevention, lipid-and cholesterol-lowering effect, platelet aggregation inhibitory activity, antimicrobial activity
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