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Evidence-Based Complementary and Alternative Medicine - Volume 2017 2017, Article ID 9402849, 13 pages - https:-doi.org-10.1155-2017-9402849

Review Article

Biotechnology and Genetic Resources Institute, Yunnan Academy of Agricultural Sciences-Agricultural Biotechnology Key Laboratory of Yunnan Province, Kunming 650205, China

Yuxi Agriculture Vocation-Technical College, Yunnan, Yuxi 653106, China

Kunming Tiankang Science and Technology Limited Company, Yunnan, Kunming 650231, China

Correspondence should be addressed to Yawen Zeng

Received 24 November 2016; Accepted 11 January 2017; Published 5 February 2017

Academic Editor: Filippo Fratini

Copyright © 2017 Yawen Zeng et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Objectives. Functional components in alliums have long been maintained to play a key role in modifying the major risk factors for chronic disease. To obtain a better understanding of alliums for chronic disease prevention, we conducted a systematic review for risk factors and prevention strategies for chronic disease of functional components in alliums, based on a comprehensive English literature search that was conducted using various electronic search databases, especially the PubMed, ISI Web of Science, and CNKI for the period 2007–2016. Allium genus especially garlic, onion, and Chinese chive is rich in organosulfur compounds, quercetin, flavonoids, saponins, and others, which have anticancer, preventive cardiovascular and heart diseases, anti-inflammation, antiobesity, antidiabetes, antioxidants, antimicrobial activity, neuroprotective and immunological effects, and so on. These results support Allium genus; garlic and onion especially may be the promising dietotherapeutic vegetables and organopolysulfides as well as quercetin mechanism in the treatment of chronic diseases. This review may be used as scientific basis for the development of functional food, nutraceuticals, and alternative drugs to improve the chronic diseases.





Autor: Yawen Zeng, Yuping Li, Jiazhen Yang, Xiaoying Pu, Juan Du, Xiaomeng Yang, Tao Yang, and Shuming Yang

Fuente: https://www.hindawi.com/



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