Comparative phytochemical profile of the elephant garlic (Allium ampeloprasum var. holmense) and the common garlic (Allium sativum) from the Val di Chiana area (Tuscany, Italy) before and after in vitro gastrointestinal digestion

Traceability and authentication in agri-food production: A multivariate approach to the characterization ofthe Italian food excellence elephant garlic (Allium ampeloprasum L.), a vasoactive nutraceutical

A research platform for food authentication was set up by combining stable isotope ratio analysis, metabolomics by gas and liquid mass-spectrometry and NMR investigations, chemometric analyses for food excellences. This multi-analytical approach was tested on samples of elephant garlic (Allium ampeloprasum L.), a species belonging to the same genus of common garlic (Allium ampeloprasum L.), mainly produced in southern Tuscany-(Allium ampeloprasum). The isotopic composition allowed the product to be geographically characterized. Flavonoids, like (+)-catechin, cinnamic acids, quercetin glycosides were identified. The samples showed also a significant amount of dipeptides, sulphur-containing metabolites and glutathione, the latter of which could be considered a molecular marker of the analyzed elephant garlic. For nutraceutical profiling to reach quality labels, extracts were investigated in specific biological assays, displaying interesting vasorelaxant properties in rat aorta by mediating nitric oxide release from the endothelium and exhibited positive inotropic and negative chronotropic effects in rat perfused heart.

Characteristic aroma-active components of fried green onion (Allium fistulosum L.) through flavoromics analysis

Green onion (Allium fistulosum L.) is a perennial herb with a characteristic allium aroma. Meanwhile, fried green onion oil has a rich flavor that is popular in traditional Chinese cuisine. In this work, the key aroma components of fried green onion oil were focused via flavoromics analysis. The oil samples had a low score of a green aroma but a high score of salty, greasy aromas. Whereafter, a total of 36 aroma-active substances with flavor dilution (FD) factors ranging from 1 to 6561 were identified in fried green onion oil, while 42 were detected in fried green onion residue with FD factors ranging from 1 to 19683. Additionally, the recombination and omission tests revealed that furaneol, dimethyl trisulfide, allyl methyl trisulfide, (E,E)-2,4-decadienal, etc., were the key aroma compounds in fried green onion oil. Furthermore, the observation of the reaction of thioethers at high temperatures revealed that dimethyl disulfide undergoes polymerization to form dimethyl trisulfide. The research results can provide a theoretical basis for the standardization and industrial production of Chinese cuisine.

Green Alternatives as Antimicrobial Agents in Mitigating Periodontal Diseases: A Narrative Review

Periodontal diseases and dental caries are the most common infectious oral diseases impacting oral health globally. Oral cavity health is crucial for enhancing life quality since it serves as the entranceway to general health. The oral microbiome and oral infectious diseases are strongly correlated. Gram-negative anaerobic bacteria have been associated with periodontal diseases. Due to the shortcomings of several antimicrobial medications frequently applied in dentistry, the lack of resources in developing countries, the prevalence of oral inflammatory conditions, and the rise in bacterial antibiotic resistance, there is a need for reliable, efficient, and affordable alternative solutions for the prevention and treatment of periodontal diseases. Several accessible chemical agents can alter the oral microbiota, although these substances also have unfavorable symptoms such as vomiting, diarrhea, and tooth discoloration. Natural phytochemicals generated from plants that have historically been used as medicines are categorized as prospective alternatives due to the ongoing quest for substitute products. This review concentrated on phytochemicals or herbal extracts that impact periodontal diseases by decreasing the formation of dental biofilms and plaques, preventing the proliferation of oral pathogens, and inhibiting bacterial adhesion to surfaces. Investigations examining the effectiveness and safety of plant-based medicines have also been presented, including those conducted over the past decade.

Aged black garlic (Allium sativum L.) and aged black elephant garlic (Allium ampeloprasum L.) alleviate obesity and attenuate obesity-induced muscle atrophy in diet-induced obese C57BL/6 mice

Garlic (Allium sativum L.) is a primary dietary component worldwide because of its health benefits and use as a traditional medicine. Elephant garlic (Allium ampeloprasum L.), a related species in the same genus, is less intense and sweeter than A. sativum. The object of this study was to investigate the alleviative effects of aged black garlic (ABG) and aged black elephant garlic (ABEG) on obesity and muscle atrophy induced by obesity in high fat diet-induced obese mice. We demonstrated that ABG and ABEG alleviated obesity and muscle atrophy and enhanced myogenic differentiation and myotube hypertrophy, and this effect was mediated by the upregulation of Akt/mTOR/p70^S6K signaling. Furthermore, a candidate bioactive compound of ABG and ABEG was suggested in this study through analysis using gas chromatography-mass spectroscopy and ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectroscopy. In conclusion, ABG and ABEG may alleviate obesity and treat obesity-induced muscle atrophy.

Effect of dietary garlic (Allium sativum) on the zootechnical performance and health indicators of aquatic animals: A mini-review

Considerable efforts have been made by modern aquaculture to mitigate the environmental damages caused by its practices while also attempting to improve the quality of the aquatic organisms by promoting alternatives, such as the use of natural products, like garlic (Allium sativum), and instead of chemical agents. Garlic has multiple properties, including antifungal, antibacterial, antiviral, antitoxic, and anticancer effects. In fish, the antiparasitic activity of garlic is one of the most reported effects in the literature, mainly using immersion baths for aquatic organisms. Using garlic also has an antimicrobial effect on the culture of aquatic organisms. Therefore, this review focuses on the impact of garlic on the health and production of aquatic organisms.

Effect of Frying Process on the Flavor Variations of Allium Plants

The Allium plant is widely used in cuisines around the world for its characteristic flavor. The general profile of the plant changes a lot and presents quite different smells after the frying process. In this work, five Allium plants and their fried oils were compared to find out how the frying process impacts the general flavor profile. The results of sensory analysis indicated that the frying process could substantially increase the flavor acceptability of fresh Allium plants. Meanwhile, according to gas chromatography-mass spectrometry (GC-MS) analysis, fewer volatile compounds were detected in fresh Allium plants than in their fried oils. Furthermore, contents of nitrogen-containing compounds (ranging from 0.17 μg/g to 268.97 μg/g), aldehydes (ranging from 71.82 μg/g to 1164.84 μg/g), and lactones (ranging from 0 μg/g to 12.38 μg/g) increased significantly. In addition, more aroma-active substances were identified in the fried Allium oils revealed by gas chromatography-olfactometry (GC-O) analysis. Sulfur-containing compounds were the most abundant in fresh Allium plants, whereas nitrogen-containing compounds dominated in fried oils. The thermal degradation of sugars, amino acids and lipids as well as interactions between carbohydrates, proteins, and fats during the frying process were thought to be the main contributors to these variations. Therefore, this research provides a theoretical basis for the quality control of onion oil flavor and promotes the further development of the onion plant industry. Consequently, the research provided a theoretical basis for the quality control of Allium oils' flavor and promoted the further development of Allium plant industries.

Black garlic: A review of its biological significance

Garlic has been used as a vegetable since ancient times, and it has proved versatility in preventative and therapeutic approaches. The use of garlic in the food business was restricted because of its strong flavor and harsh odor. Fermentation and different chemical processes, such as the Millard reaction and microbial fermentation, produce black garlic. Thermal processing at precise temperatures and relative humidity enhanced flavor and prolonged shelf life. This article holds the most up-to-date information about the resourcefulness and complexity of garlic processing and its biological implications. Recent findings have shown proof of the superior qualitative features and physical activities of black garlic. Before introducing this to the food market, researchers must conduct high-quality research to evaluate the changes of metabolites to achieve largest antioxidant, anticancer, anti-obesity, anti-inflammatory, immune, hepatoprotective, cardioprotective, neuroprotective, and anti-allergenic performance. Researchers should evaluate the quality, marketing, post-harvest handling, and consumption practices of black garlic.

Garlic (Allium sativum L.) Bioactives and Its Role in Alleviating Oral Pathologies

Garlic (Allium sativa L.) is a bulbous flowering plant belongs to the family of Amaryllidaceae and is a predominant horticultural crop originating from central Asia. Garlic and its products are chiefly used for culinary and therapeutic purposes in many countries. Bulbs of raw garlic have been investigated for their role in oral health, which are ascribed to a myriad of biologically active compounds such as alliin, allicin, methiin, S-allylcysteine (SAC), diallyl sulfide (DAS), S-ally-mercapto cysteine (SAMC), diallyl disulphide (DADS), diallyl trisulfide (DATS) and methyl allyl disulphide. A systematic review was conducted following the PRISMA statement. Scopus, PubMed, Clinicaltrials.gov, and Science direct databases were searched between 12 April 2021 to 4 September 2021. A total of 148 studies were included and the qualitative synthesis phytochemical profile of GE, biological activities, therapeutic applications of garlic extract (GE) in oral health care system, and its mechanism of action in curing various oral pathologies have been discussed. Furthermore, the safety of incorporation of GE as food supplements is also critically discussed. To conclude, GE could conceivably make a treatment recourse for patients suffering from diverse oral diseases.

Comparison of the Mineral and Nutraceutical Profiles of Elephant Garlic (Allium ampeloprasum L.) Grown in Organic and Conventional Fields of Valdichiana, a Traditional Cultivation Area of Tuscany, Italy

Simple Summary

In Valdichiana, an agricultural area of Tuscany (C Italy), an antique landrace of elephant garlic (A. ampeloprasum L.) locally known as “Aglione della Valdichiana” has been cultivated for a long time, and has been recently recognized as a traditional agri-food product of Tuscany and of Italy. Two methods of cultivation of elephant garlic are currently in use in Valdichiana: conventional and organic, the latter not making use of mineral fertilizers and chemical pesticides, even if the cultivation of elephant garlic is a low impact one. This paper aimed at testing if there are differences in the mineral and nutraceutical profiles of elephant garlic cultivated conventionally and organically in the Valdichiana area. Our results indicated only small differences and no evidence of healthier food or superior nutraceutical quality for organically grown elephant garlic.

Abstract

In the Valdichiana area (Tuscany, Italy) an ancient native landrace of elephant garlic (Allium ampeloprasum L.), locally known as “Aglione della Valdichiana”, has long been cultivated. The aim of this study was to check whether there are differences in the mineral and nutraceutical profiles of the Aglione della Valdichiana cultivated conventionally and organically. Based on the analysis by ICP-MS of a wide array of major, minor, essential, and non-essential trace elements as well as rare earth elements, and the evaluation of the content of polyphenols, flavonoids, antioxidants, soluble proteins, soluble sugars, and starch, as well as the weight and water content, it was concluded that differences in the mineral and nutraceutical profiles of organically and conventionally grown bulbs were very limited. Only a statistically (p < 0.05) higher concentration of Cd (+2620%), Co (+113%), Mn (+55%), Rb (+180%), and Sb (+180%), as well as glucose (+37%) in conventionally cultivated bulbs emerged. Cadmium was the only element slightly higher than in the “reference plant,” but with a negligible risk (three orders of magnitude lower) for human health based on consumption. It is concluded that we failed to find evidence of healthier food or a higher nutraceutical quality for organically cultivated elephant garlic.

The functional potential of nine Allium species related to their untargeted phytochemical characterization, antioxidant capacity and enzyme inhibitory ability

In this study, the aerial parts and bulbs of nine Allium species were investigated for their functional phytochemical profile, in vitro antioxidant activities, acetylcholinesterase (AChE), butyrylcholinesterase (BChE), α-amylase, α-glucosidase, and tyrosinase inhibitory properties. Phenolics, alkaloids, glucosinolates and other sulfur-containing compounds were distinctively profiled in the different species. Maceration in methanol allowed recovering the highest cumulative phenolic content in A. scabrifolium (42.31 mg/g), followed by A. goekyigiti (33.15 mg/g) and A. atroviolaceum (28.35 mg/g). The aerial parts of all Allium species showed high in vitro antioxidant activity whereas methanolic extract of A. cappadocicum bulb showed the highest inhibition against AChE (2.44 mg galantamine equivalent/g) and the water extracts of A. isauricum aerial part were the best BChE inhibitors (4.31 mg galantamine equivalent/g). Bulbs were the richer source of oligosaccharides, and in vitro digestion determined an increase of oligosaccharides bioaccessibility. A promising nutraceutical potential could be highlighted in our understudied Allium species.

Potentially Toxic Elements (PTEs) in Soils and Bulbs of Elephant Garlic (Allium ampeloprasum L.) Grown in Valdichiana, a Traditional Cultivation Area of Tuscany, Italy

The aim of this study was to provide, for the first time, data on the concentration of potentially toxic elements (PTEs) in soils and bulbs of elephant garlic (Allium ampeloprasum L.) cultivated in Valdichiana, a traditional agricultural area of Tuscany, Italy. Bulbs of elephant garlic and soil samples were collected in four cultivation fields and analyzed by inductively coupled plasma-mass spectrometry (ICP-MS) to determine the concentrations of As, Cd, Co, Cr, Cu, Ni, Pb, Sb, Tl, U, V, Zn. The concentrations of these PTEs in bulbs and cultivation soils were used to calculate geochemical, ecological and health risk indices. The results of this study suggest that, although bulbs of elephant garlic from the Valdichiana area may present slightly high concentrations of Cd, Ni and Pb, the associated health risk based on the daily intake is absolutely negligible. Cultivation soils had somewhat high Cu concentrations probably due to the diffuse use of Cu-based products in agriculture, but showed overall a very low ecological risk.

Sunlight-driven rapid and facile synthesis of Silver nanoparticles using Allium ampeloprasum extract with enhanced antioxidant and antifungal activity

Green nanotechnology has acquired immense demand due to its cost-effective, eco-friendly and benevolent approach for the synthesis of nanoparticles. Among the biological methods, plants aid as a significant green resource for synthesizing nanoparticles that are safe and non-toxic for human use. In the present investigation, Silver nanoparticles (AgNPs) were synthesized using bulbs extract of Allium ampeloprasum under the influence of sunlight irradiation and characterized using different techniques. Distinct in-vitro assays were performed to test the antioxidant and anticandida potential of the synthesized AgNPs. Results suggested the efficient and rapid sunlight-driven synthesis of AgNPs using A. ampeloprasum extract. UV–Vis spectrum showed absorption peak at 446 nm which confirmed the formation of AgNPs. FTIR analysis suggested the presence of functional groups associated with flavonoids and sulfur compounds in A. ampeloprasum extract. The synthesized AgNPs showed Face Centred Cubic (FCC) structure with an average size of 35 nm. Spherical, quasi spherical, triangular and ellipsoidal morphology of the NPs were observed from the TEM micrograph. The synthesized AgNPs showed pronounced free radical scavenging potential for DPPH, ABTS∙+ and H₂O₂ radicals. The anticandida potency of the synthesized AgNPs was observed as follows: C. albicans ≥ C. tropicalis ≥ C. glabrata ≥ C. parapsilosis ≥ C. krusei. Results showed that sunlight driven nanoparticle synthesis of AgNPs is rapid, facile and exhibit enhanced antioxidant and antifungal activity.

Chemical Characterization and Antibiofilm Activities of Bulbs and Leaves of Two Aglione (Allium ampeloprasum var. holmense Asch. et Graebn.) Landraces Grown in Southern Italy

The present study was carried out to determine some biochemical characteristics, in particular the total polyphenol content and the free radical scavenging activity, of the extracts recovered from bulbs and aerial parts (these last often considered as by-products) of two landraces of A. ampeloprasum var. holmense cultivated in Southern Italy. For the first time, the capacity of the extracts of these landraces to inhibit the formation of biofilm of different Gram-negative and Gram-positive bacteria and to affect the metabolism of the cells present within the bacterial biofilm was evaluated. All extracts exhibited an amount of total polyphenols not lower than 2.86 mg/g of dried product and revealed a noteworthy antioxidant activity, with EC₅₀ values not exceeding 4.95 mg. In both cases, the aerial parts extracts were more effective than the bulb extracts, which also showed a minor amount of total polyphenols. The extracts inhibited mainly the adhesive capability of Pseudomonas aeruginosa and Staphylococcus aureus, by 95.78% and 85.01%, respectively. The extracts demonstrated to inhibit also the metabolism of the bacterial cells reaching levels up to 90%. Finally, as assessed by the assays performed on the 24-h preformed biofilms, all the extracts were also capable to cause a reduction in bacterial biomass and to affect their metabolism.