BIOCHEMICAL COMPOSITION, NUTRITIONAL VALUES, AND CALORIE CONTENT OF ALLIUM SPECIES: A SYSTEMATIC REVIEW

被引：0
|
作者：
Ivanova, M. I. [1 ]
Baikov, A. A. [1 ]
Gins, E. M. [2 ]
Gins, V. K. [1 ]
Kashleva, A. I. [1 ]
Gins, M. S. [1 ,3 ]
Motyleva, S. M. [4 ]
Pivovarov, V. F. [1 ]
Smurova, N. V. [5 ]
机构：
[1] VNIISSOK, Fed State Budgetary Sci Inst Fed Sci Vegetable Ct, Moscow, Russia
[2] Russian Potato Res Ctr, Moscow, Russia
[3] Peoples Friendship Univ Russia, Moscow, Russia
[4] Strogoorgan Online Gardening Sch, Moscow, Russia
[5] All Russian Sci Res Inst Med & Aromat Plants, Moscow, Russia
来源：
SABRAO JOURNAL OF BREEDING AND GENETICS | 2024年 / 56卷 / 03期
关键词：
Allium L; biochemical composition; nutritional values; calorie content; onions; chives; garlic; leeks; AMINO-ACID; CLASSIFICATION; PHYLOGENY; ONIONS;
D O I：
10.54910/sabrao2024.56.3.6
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
The latest review discusses the chief metabolites of the genus Allium L., which characterize their nutritional qualities. The publications presented in the leading databases, such as Web of Science, Scopus, PubMed, Science Direct, and NCBI bore analysis. The vital active phytochemicals of Allium species include ascorbic acid, fatty acids, and carbohydrates. Many believe these biologically active compounds can prevent cancer development, coronary heart disease, and atherosclerosis.
引用
收藏
页码：963 / 972
页数：10
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