Alliums have been grown for many centuries for their characteristic, pungent flavor and medicinal properties. The present review, which includes references published up to the middle of 1984, is primarily concerned with the chemical composition, flavor, and physiological properties of these crops, their extracts, and processed products. Special emphasis is placed upon the relationship between the organoleptically and biologically active components of onion and garlic. Following a brief historical introduction, current production of commercially important alliums is described and their botanical origins and interrelationships are explained. Following consideration of the major economic diseases and pests of alliums, the agronomic, husbandry, and practices associated with their cultivation are described, particular emphasis being placed upon the storage and processing of onion and garlic. The detailed, overall chemical composition and nutritional value of members of the genus Allium are presented in Section 7; after an outline of the origin and nature of flavor components and precursors, the flavor volatiles of individual members are presented. The effects of agronomic, environmental, and processing practices on chemical and flavor content and quality are considered in Section 9. The following section deals critically with the human and animal studies which have been conducted into the medical and therapeutic properties of alliums, emphasis being placed upon the studies into the antiatherosclerotic effect of onion and garlic and their essential oils. After a study of antimicrobial properties of alliums and their effects on insects and animals, an overview is presented which highlights unexplored or inadequately studied areas and suggests rewarding areas for future research.

The genus Allium--Part 1.

Allium is a genus of some 500 species belonging to the family Liliaceae. However, only a few of these are important as food plants, notably onion, garlic, chive, leek, and rakkyo. Such plants have been used for many centuries for their pungency and flavoring value, for their medicinal properties, and in some parts of the world, their use also has religious connotations. The flavors of members of alliums, in addition to being characteristic, are also complex, being derived enzymically from a number of involatile precursors. As well as there being variation of flavor between different alliums there are also considerable changes that occur as a result of cooking and processing. These are, of course, of importance to the consumer and food technologist/processor. The review will introduce the subject by an historical perspective and will set against this data on the present cultivation and usage of commercially cultivated alliums. The chemical composition of these plants will be discussed, emphasis being given to nonvolatile constituents which are, perhaps, less often considered. Discussion of the volatile constituents, which will include mention of the methods currently used for their analysis and for the determination of "flavor strength," will be mainly concerned with literature taken from the last 5 years. In considering the extent and nature of allium cultivation and processing, factors affecting the nutritional value and quality will be highlighted. The medicinal properties of garlic and onion oils have been extensively studied over the last decade and the review will include critical assessment of this area; it will also touch on the more general properties (antimicrobial, antifungal, antibacterial, and insecticidal) of these oils. Finally, mention will be made of the antinutritional, toxic, or otherwise undesirable effects of alliums, for example, as inadvertant components of animal diets, tainting of milk, and other food products. It is our intention to review the literature up to mid-1984.

The genus allium—Part 3

Allium is a genus of some 500 species belonging to the family Liliaceae. However only a few of these are important as food plants, notably onion, garlic, chive, leek, and rakkyo. Such plants have been used for many centuries for the pungency and flavoring value, for their medicinal properties, and, in some parts of the world, their use also has religious connotations. The flavors of members of the genus Alliums, in addition to having certain characteristics, are also complex, being derived enzymically from a number of involatile precursors. In addition to there being variation of flavor between different alliums, there are also considerable changes that occur as a result of cooking and processing. Of course, these are of importance to the consumer and food technologist-processor. The review will introduce the subject by an historical perspective and will set this against data on the present cultivation and usage of commercially cultivated alliums. The chemical composition of these plants will be discussed, emphasis being given to nonvolatile constituents which are, perhaps, less often considered. Discussion of the volatile constituents, which will include mention of the methods currently used for their analysis and for the determination of "flavor strength", will be mainly concerned with literature taken from the last 5 years. In considering the extent and nature of allium cultivation and processing, factors affecting the nutritional value and quality will be highlighted. The medicinal properties of garlic and onion oils have been much studied over the last decade and the review will include critical assessment of this area and also will touch on the more general properties (antimicrobial, antifungal, antibacterial, and insecticidal) of these oils. Finally mention will be made of the antinutritional, toxic, or otherwise undesirable effects of alliums, for example, as inadvertent components of animal diets, tainting of milk and other food products. It is our intention to review the literature up to mid-1984.

The genus allium. Part 2

Carbon tetrachloride feeding (3.2g/kg/72hr) for one month increased significantly the serum and tissue lipid profile and deranged the enzyme levels viz; alkaline phosphatase, alanine transaminase. aspartate transaminase, glutathione reductase, HMGCoA reductase, catalase, gluc.6.PDH and malic enzyme in rats. Simultaneously the lipid peroxidation level in liver was also raised. On administration of garlic oil and its major nonpolar fraction (NPFGO) and a flavonoid isolated from the bark of Ficus bengalensis Linn, viz; leucopelargonin derivative respectively to different groups(100mg/kg/day) the deleterious effects of CCl 4 were significantly ameliorated. The liver damage by CCl 4 was satisfactorily prevented by these samples as effectively as Vit. E (50 mg/kg/day). The results prove that important nutraceuticals (phytonutrients) like bioflavonoids and theols i.e. allylic sulphide rich fractions give protection from toxins like CCl 4 . The order of beneficial eflects of the drugs are Leucopelargonin > NPFGO > Garlic oil and their effects are comparable to that of vitamin E used at a minimal dose.

/pdf/nutraceutical-effects-of-garlic-oil-its-nonpolar-fraction-g4t0f4vag4.pdf

Nutraceutical effects of garlic oil, its nonpolar fraction and a Ficus flavonoid as compared to vitamin E in CCl4 induced liver damage in rats.

Traditional Indian Medicine (TIM)- Ayurveda is a Sanskrit Language word, which signifies “true knowledge of life”. It is recognized as one of the oldest Traditional health care systems of the World by World Health Organization. In fact, it was a main stream health care system till the introduction of convention medicine in India. Plant, animal and mineral origin natural substances are used in Ayurveda for health and healing. Of them, Garlic is one of the plant origin substances. Garlic is known as Lasuna, which signifies, destroyer of diseases. The fresh plants of Garlic are used as edible food substance and also the dried cloves are on ripening to alleviate the disorders rationally in TIM. Garlic is recommended as physical strength promoting, intellect promoting and as aphrodisiac to maintain healthy state of life. Its properties like- unctuous, hot, pungent, heavy has been described to alleviates skin diseases, intra abdominal tumor, chronic rhinitis, hemicranias, epilepsy, fainting etc. Its continuous use causes internal hemorrhage. The medicated milk, medicated oil preparation are used orally as well topically. A number of pharmaceutical forms are seen in more than 3000 years old original scriptures of Ayurveda and also in later works as it was in use by successive generation in India. A comprehensive review on Garlic is highlighted here, including original references with scientific evidences.

/pdf/garlic-in-traditional-indian-medicine-ayurveda-for-health-4jgl3g9xyy.pdf

Garlic in Traditional Indian Medicine (Ayurveda) for Health and Healing

Male Wistar rats weighing 150–200 g maintained under standard laboratory conditions and given Hindustan Lever Pellets and waterad libitum were exposed to −20°C for determination of the rate of fall of rectal temperature and survival time. The rate of fall of body temperature was significantly increased and the survival time was reduced, when animals were given an intraperitoneal injection of 1 ml/kg BW of CCl4 24 h but not 2 h earlier. Pre-treatment of the animals with 0.006 ml of garlic oil in a 2% solution of arachis oil for 3 days gave a significant protection to the animals against the CCl4-induced fall in cold tolerance. Administration of glucose orally 300 mg in 2 ml of saline eliminated the CCl4-induced fall in cold tolerance. The animals displayed a hypoglycemia 24 h, but not 2 h after injection of CCl4. CCl4-induced hypoglycemia was reduced by pre-treatment with garlic oil. The results indicate that the CCl4-induced reduction in cold tolerance is secondary to hypoglycemia and not due to the direct effect of CCl4 on the thermoregulatory mechanism in the CNS. The critical level of blood glucose below which the cold tolerance is reduced was found to be 76 mg/100 ml of blood.

B. Bhatia

Papers

Cold tolerance in CCl4-treated rats and its modification by administration of garlic oil and glucose.