An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties

Predrag Putnik,Domagoj Gabrić,Shahin Roohinejad,Francisco J. Barba,Daniel Granato,Kumar Mallikarjunan,José M. Lorenzo,Danijela Bursać Kovačević

Food Chemistry（2019）

引用 190|浏览8

暂无评分

摘要

•Organosulfur and other bioactive compounds of Allium spp. are thermally unstable.•Conventional processing tends to decrease nutritional value and bioactivity.•Innovative processing is useful to preserve target compounds from Allium genus.

查看译文

关键词

Processed garlic, onion, leek, chive,Bioactive organosulfur compounds,Antimicrobial,Anti-inflammatory,Bioavailability

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要