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The genus Allium. Part 2.

G R Fenwick, A B Hanley

Critical Reviews in Food Science and Nutrition

|January 1, 1985

Summary

This review explores the Allium genus, focusing on culinary plants like onion and garlic. It details their historical use, complex flavor chemistry, cultivation, processing impacts, and medicinal properties, including antimicrobial effects.

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Area of Science:

Food Science
Agricultural Science
Ethnobotany

Background:

The Allium genus, encompassing approximately 500 species, includes vital food crops such as onion, garlic, chive, leek, and rakkyo.
These plants have been utilized for centuries for their flavor, medicinal properties, and cultural significance.

Purpose of the Study:

To provide a comprehensive review of the Allium genus, focusing on commercially important species.
To discuss the historical context, cultivation, chemical composition, processing effects, and medicinal applications of Alliums.

Main Methods:

Literature review up to mid-1984.
Analysis of historical data on cultivation and usage.
Discussion of chemical composition, including volatile and nonvolatile constituents.
Assessment of medicinal properties and potential undesirable effects.

Main Results:

Allium flavors are complex, derived from enzymatic reactions of nonvolatile precursors, with significant changes occurring during cooking and processing.
Medicinal properties, particularly antimicrobial, antifungal, and antibacterial effects of garlic and onion oils, have been extensively studied.
Factors influencing nutritional value and quality during cultivation and processing are highlighted.

Conclusions:

Allium species offer diverse culinary, medicinal, and potentially toxicological aspects.
Understanding their chemical composition and processing effects is crucial for consumers and the food industry.
Further research into their beneficial and detrimental properties is warranted.

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