Genus Allium: The Potential Nutritive and Therapeutic Source

Abstract

The two Allium species, Onion (Allium cepa L.) and garlic (Allium sativum L.) are the most edible and oldest cultivated plants. These two species have not only beneficial effects against disease also they have nutritive potential. They are very rich sources of several phytonutrients, electrolytes, carbohydrates, minerals, and vitamins and documented to have a significant identical pharmacological characteristic including hypocholestremic, hypotensive, hypoglycecmic, antithrombotic and anti allergic as well as wide range of biological activities such as anti-inflammatory, antimicrobial, antifungal and antioxidants. This review article will scan the nature with understanding, thinking, realizing and utilization of these two herbs for their therapeutic source in adding together their nutritive potential. In this review we focused on the nutritional attributes along with their curative potential of species of Allium genus (onion and garlic) belonging to the family Alliaceae.

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158 Journal of Pharmacy and Nutrition Sciences, 2011, 1, 158-165
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Genus Allium: The Potential Nutritive and Therapeutic Source
Ghazala H. Rizwani and Huma Shareef*
Department of Pharmacognosy, Faculty of Pharmacy, University of Karachi, Karachi-75270, Pakistan
Abstract: The two Allium spec ies, Onion (Allium cepa L.) and garlic (Allium sativum L.) are the most edible and oldest
cultivated plants. These two species have not only beneficial effects against disease also they have nutritive potential.
They are very rich sources of several phytonutrients, electrolytes, carbohydrates, minerals, and vitamins and
documented to have a significant identical pharmacological characteristic including hypocholestremic, hypotensive,
hypoglycecmic, antithrombotic and anti allergic as well as wide range of biological activities such as anti-inflammatory,
antimicrobial, antifungal and antioxidants. This review article w ill scan the nature with understanding, thinking, realizing
and utilization of these two herbs for their therapeutic source in adding together their nutritive potential. In this review we
focused on the nutritional attributes along with their curative potential of species of Allium genus (onion and garlic)
belonging to the family Alliaceae.
Keywords: Phytonutrients, food value, chemical and therapeutic significance.
1. INTRODUCTION
Naturopathy encourages us to acquire health by
diet and lifestyle management. Under the heading of
naturopathy, a good diet is whole food which must
provide necessary nutrients and liquid to the body to
maintain the biochemical requirements and such diet is
becoming rapidly and widely accepted as much of the
basis of good health. Whole food comprising on live
foods or unrefined organic foods, which is fuel vitality
and involve stimulating the vital force of our body.
Despite all the fabulous advancements in modern
medicine the position of vegetables in nutrition and
health has long been documented. Allium Linn. is one
of the highly regarded genus throughout the world for
both its therapeutic and culinary value. Allium is a large
genus represented by about 600 species. It is
distributed throughout the most regions of temperate
world including Europe, Asia, North America and
Africa. The area of greatest diversity of this genus is
the mountains of central Asia, including Afghanistan,
India, Tajikistan, Pakistan, and parts of Siberia and
China. In Pakistan it is represented by about 41
species. The most widespread and extensively used
species of Allium genus are Allium cepa and Allium
sativum (onion and garlic respectively) belongs to the
cooling family Liliaceaec but recent taxonomic revisions
have seen members of the genus Allium and placed
them in the family Alliaceae. Allium cepa
and Allium sativum have been used prehistorically time
since 3,000 years as flavor-enhancing foods and folk
medicines [1-3]. They are the twins herbs which are
*Address corresponding to this author at the Department of Pharmacognosy,
Faculty of Pharmacy, University of Karachi, Karachi-75270, Pakistan; Tel:
0092-021-99261300-07 Ext. 2202/ 2414; Fax: 92-21-99261340; E-mail:
phr_huma@hotmail.com
dominating members of kitchen cabinet, used as a wet
condiments having ability to get rid of variety of disease
conditions of the body and give miraculous relieve.
They live together, keep together, cook together, look
together, use together but both of them are differing in
taste, appearance and color, but close up in
biochemical, phytochemical and nutraceutical contents
and got the control on our immune system to acquire
the health. These two herbs can be used as
ornamentals, vegetables, spices, or as medicine.
Besides their remarkable medicinal powers their
nutritive values have been appreciated only in recent
times [4-5]. Therefore, in the current review we will
briefly account the nutritive and therapeutic properties
of these two species of genus Allium.
2. CHEMICAL CONSTITUENT
Both species of Allium have large number of
primary and secondary types of nutritional and
medicinal components.
2.1. Nutrients
Several health benefits have been attributed to the
onion and garlic. The major nutrient is vitamin C.
However; it is also clear that both contains other
vitamins as well as wide range of minerals in small but
useful amounts. Garlic has a relatively low water
content (around 65%) than Onion (around 88%) with
the bulk of the dry weight comprising
fructooligosaccharides, followed by protein, fibre and
free amino acids Table 1 [6]. Although garlic is a rich
source of a number of nutrients, but it is consumed in a
smaller amount than onions, its dietary involvement is
less. In the light of current research it has been
anticipated that in the United States the average daily

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Genus Allium Journal of Pharmacy and Nutrition Sciences, 2011 Vol. 1, No. 2 159
intake of garlic is 3 g/day, in contrast to 23.5 g/day of
onions [7]. This RDA (Recommended daily allowance)
may vary according to geographical ethnic populations
of the world. They may appear as a supplementary
nutrient; in reality they actually construct smaller male
and female daily dietary inputs which are shown in
Figure 1 and 2 for garlic and onion respectively.
Table 1: Nutritional Value of Onion and Garlic (Athar et al.
2004)
Principle
Onion, flesh,
Raw
Garlic cloves,
Raw, peeled
Proximals
Water g
87.9
64.3
Energy kcal/ kJ
40/166
97/402
Protein g
1.27
7.9
Total fat g
0.12
0.6
Total saturated fatty
acids g
0.023
0.122
Total monounsaturated
fatty acids g
0.02
0.015
Total polyunsaturated
fatty acids g
0.054
0.342
Cholesterol mg
0
0
Dry matter g
12.1
35.7
Ash g
0.46
1.5
Dietary fibre (Englyst
1988) g
2.36
8
Total nitrogen g
0.2
1.27
Alcohol g
0
0
Electrolytes
Sodium mg
2.21
4
Potassium mg
184
620
Phytonutrients
Beta-carotene
equivalents µg
10
T
Carbohydrates
Carbohydrate, available g
8.53
15
Glucose g
3.6
0.4
Fructose g
2
0.6
Sucrose g
2.4
0.57
Lactose g
0
0
Maltose g
0
0
Total available sugars g
8
1.6
Starch g
0.53
13.4
Soluble non-starch
polysaccharides g
1.31
5.5
(Table 1). contd…..
Principle
Onion, flesh,
Raw
Garlic cloves,
Raw, peeled
Insoluble non-starch
polysaccharides g
1.06
2.5
Minerals
Calcium mg
21.2
19
Phosphorus mg
39.5
170
Iron mg
0.24
1.9
Magnesium mg
8.43
25
Manganese µg
161
500
Copper mg
0.059
0.06
Zinc mg
0.25
1
Selenium µg
0.16
16
Vitamins
Potential niacin from
tryptophan mg
0.304
1.1
Vitamin B6 mg
0.036
0.38
Folate, total µg
26.9
5
Vitamin B12 µg
0
0
Vitamin D µg
0
0
Vitamin E mg
0.3
0.01
Total vitamin A
equivalents µg
1.7
T
Thiamin mg
0.043
0.13
Riboflavin mg
0.015
0.04
Niacin mg
0.734
0.4
Vitamin C mg
7.1
17
Total vitamin A
equivalents µg
1.7
T
Retinol µg
0
0
Total niacin equivalents
mg
1.04
1.5
2.2. Phytochemical
Biologically active plant constituents, other than
traditional nutrients, that have a beneficial effect on
human health have been termed ‘phytochemicals’ [8].
There are two major phytochemicals i.e. sulpher
containing and non sulpher containing compounds
found in onion and garlic that have health benefits
when consumed by humans.
2.3. Sulpher Containing Compounds
The Organosulpher compounds which present in
these twins are lipid and water soluble in nature Table -

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2. Garlic derivatives normally have a thioallyl moiety
whereas onion has thiopropyl group. Onion has
different chemical properties such as cepaenes and
thiosulfinates [9-10] whereas, two kinds of organosulfur
compounds present in garlic, gamma glutamylcysteines
and cysteine sulfoxides [11-12]. These compounds are
formed on cutting an onion bulb due to damaging and
disrupting tissues Figure 3. While garlic tissue contains
a sulphar compounds which react when crushed, cut or
chopped to form a new compound named as “allicin”. It
is most powerfull component which is responsible for
characteristic smell of garlic. It is unstable compound
which readily converted into other basic sulphur
compound including mono, di and tri allylsulfide and
other compounds such as ajoene or vinyl dithiins. Thus
allicin is the key source of most of garlic healing and
therapeutic powers, and even though it breaks down
very quickly into other sulphur, bearning chemicals
without reducing its power. Allicin is actually
biosynthesized from sulphur containing amino acid
called allin by the action of an enzyme Allinase, which
change allin into allicin. Cutting or crushing the garlic
clove brings the amino acid and the enzyme together
and set up a chain reaction [13-15].
Figure 1: Contributions to Recommended Dietary Intake (RDI) or Adequate Intake (AI) by major micronutrients in raw spring
onions (flesh of bulb), adapted from Athar et al. [50] and NHMRC [52].
Figure 2: Contributions to Recommended Dietary Intake (RDI) or Adequate Intake (AI) by major micronutrients in raw garlic,
adapted from Athar et al. [50] and NHMRC [52].

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2.4. Non-Sulpher Containing Compounds
Besides the sulfur compounds, onion has three
major groups of non sulpher compound that have
health benefits when consumed by humans. These
groups are flavonoids, fructans, and Saponins. Major
onion’s flavonoids are Flavonols and Anthocyanins
which are mainly contain subgroup of Quercetin and
kaempferol. Onions are composed of fructans
(including oligofructans or fructooligosaccharides
(FOS) of 2.8% FOS (wet weight) compared with 1.0%
FOS in garlic [16]. Whereas garlic has high levels of
saponins, some phenolics and moderate levels of
provitamin A [6]. A number of sapogenins (the
aglycone base) and saponins have been identified in
garlic. The major flavonoids in garlic are the flavonols,
myricetin and apigenin and in striking contrast to
onions, only low levels of quercetin [17-20].
3. EFFECTS ON HUMAN HEALTH
The use of Allium species for medicinal purposes
has at least 3500 years history, the ancient Egyptian
papyrus Codex Ebers, documented their beneficial
uses along with food and ornamental plants [21]. In
addition, dietary elements that have antimicrobial or
antioxidant like properties may also play an important
role in the prevention of human pathologies. No of
studies have been conducted to determine the dietary
botanicals and their phytochemical constituent which
can modulate several defensive pathways. Therefore to
categorize the effects of onion and garlic on human
Table 2: Major Organosulpher Compounds Present in Garlic and Onion
Chemical structure
Compounds
Common names
Lipid soluble compounds
CH2=CH-CH2-S(O)-CH2-CH(NH2)-COOH S-
Allylcysteine sulfoxide
Alliin
CH3-CH=CH-S(O)-CH2-CH(NH 2)-COOH S-
Propenylcysteine sulfoxide (lacrimatory precursor)
Isoallin
CH3-CH2-CH2-S(O)-CH2-CH(NH2)-COOH S-
Propylcysteine sulfoxide
Propiin
CH3-S(O)-CH2-CH(NH2)-COOH S-
Methylcysteine sulfoxide
Methiin
CH2=CH-CH2-S(O)-S-CH2-CH=CH2
Allicin
CH2=CH-CH2-S(O)-CH2-CH=CH-S-S-CH2-CH=CH2
Ajoene
CH3-CH2-CH=SO
Propanethial S-oxide (lacrimatory factor)
CH2=CH-CH2-S-CH2-CH=CH2
Diallylsulfide
CH2=CH-CH2-S-S-CH2-CH=CH2
Diallyldisulfide
CH2=CH-CH2-S-S-S-CH2-CH=CH2
Diallyltrisulfide
CH2=CH-CH2-S-CH3
Allylmethylsulfide AMS
CH2=CH-CH2-S-S-CH3
Allylmethyldisulfide
CH2=CH-CH2-S-S-S-CH3
Allylmethyltrisulfide
CH2=CH-CH2-S-S-CH3
Allylmethyldisulfide
CH2=CH-CH2-S-S-S-CH3
Allylmethyltrisulfide
CH3-CH2-CH2-S-CH2-CH2-CH3
Dipropylsulfide
CH3-CH2-CH2-S-S-CH2-CH2-CH3
Dipropyldisulfide
CH3-CH2-CH2-S-S-S-CH2-CH2-CH3
Dipropyltrisulfide
CH3-CH2-CH2-S-CH3
Propylmethylsulfide
CH3-CH2-CH2-S-S-CH3
Propylmethyldisulfide
CH3-CH2-CH2-S-S-S-CH3
Propylmethyltrisulfide
Water-soluble compounds
CH2=CH-CH2-S-CH2-CH(NH2)-COOH S
Allylcysteine
CH2=CH-CH2-S-S-CH2-CH(NH2)-COOH S
Allylmercaptocysteine
CH2=CH-CH2-S-H
Allylmercaptan

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health it will be necessary to assemble the current
available data to get the potential of twin herbs. We will
provide brief nutritive description of twin herbs which
already been focused in several review articles.
3.1. Anticarcinogenic Properties
Epidemiological literature by several researchers
revealed that high dietary intake of fruits and
vegetables can reduced the human cancer [22-23].
These twins have marvelous protective effects, mainly
been observed in various clinical findings specially in
oesophageal, stomach, lungs, female breast, colon,
rectal, prostrate and developing brain carcinomas.
Phytochemicals of onion and garlic are also potent
inhibitors of chemically induced tumors in rodent
models too [24].
3.2. Apoptosis
Programmed cell death means living organisms
control abnormalities in cells which happen as a result
of genetic or environmental nods. Both Allium
sulphides have also been shown to be potent inducers
of apoptosis in human colon SW480 and HT29cancer
cell and [25] in cultured human neoplastic (A549) and
non neoplastic (MRC-5) lung cancer cell [26] by
interaction with extra cellular ligands with membrane
bound receptor and with mitichondria through release
of apoptosis signaling molecules respectively [27-28].
3.3. Anti-Inflammatory
Garlic and its constituent have been found to inhibit
the activity of inflammatory enzymes as well as
inhibiting the activity of other components involved in
the process of inflammation [12]. In addition, garlic was
also observed to inhibit cyclooxygenase and
lipoxygenase enzymes which are observed in
numerous human pathologies including inflammatory
disease and similar findings were also reported for
extracts of onion [29-30].
3.4. Antioxidants
Antioxidants inhibit the damaging effect of free
radical agents, including reactive oxygen (ROS),
nitrogen (RNS) and chlorine species (RClS). In addition
now a day’s plant derived anti oxidants have received
the major attention not only because of the connection
between oxidative stress and pathologies such as
atherosclerosis, cancer, and aging, in which free
radicals and reactive oxygen species are implicated as
having a major role [31-33] also in food products as a
preservatives [34]. The authors establish that the
addition of garlic or BHA, delayed lipid oxidation, and
fresh garlic showed the uppermost antioxidant activity
followed by garlic powder, BHA and garlic oil [35].
Information from a series of in vitro testing methods
proposes that onions have moderate levels of
antioxidant activity compared with other vegetables
[36-38].
3.5. Antibacterial Activity
Over the previous century, garlic has been proven
to be effective against both gram-positive, gram
negative and acid-fast bacteria. These include
Pseudomonas, Proteus, Escherichia coli,
Staphylococcus aureus, Klebsiella, Salmonella,
Micrococcus, Bacillus subtilis, Mycobacterium, and
Clostridium [24]. Furthermore, garlic also inhibits the
development of strains of S. aureus, E. coli, Proteus
Figure 3: Generation of the major flavor groups in onions Griffiths et al. [51].

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mirabilis and Pseudomonas aeruginosa that are
increase resistant to antibiotics including penicillin,
streptomycin, doxycilline and cephalexin [39]. In the
same way, the bactericidal effects of extracts of onion
towards Streptococcus mutans and S. sobrinus, the
main connecting bacteria for dental caries, and
Porphyromonas gingivalis and Prevotella intermedia,
considered to be the main causal bacteria of adult
periodontitis, have been described [40]. From a
fundamental point of view, Cavillato and Bailey
discovered that the major antibacterial agent present in
garlic was allicin. Nevertheless, onion is not as potent
as garlic since the sulfur compounds in onion are only
about one-quarter the level found in garlic. Among
these numerous and abundant naturally occurring
compounds, Allium extract has been considered as a
natural preservative or food additive, and can be used
as supplementary methods of scheming pathogens [41].
3.6. Antifungal and Antiparasitic Properties
The first investigation was reported by
Raghunandana [42] . Very small piece of work has
been done on antifungal effect of fungi on onion as
compare to the garlic. Many fungi have proven
susceptible to Allium extracts, particularly those of
garlic. These included Candida, Trichophyton,
Torulopsis, Rhodotorula, Cryptococcus, Aspergillus,
and Trichosporon [24]. The antifungal properties
observed for Allium extracts and sulfur compounds
appear to be connected with their capability to
decrease the growth of and inhibit lipid, protein and
nucleic acid synthesis [43]. In addition, few reports
have been published regarding the use of Allium
species and their constituents as an antiprotozoals,
sulphides can inhibit metabolism or growth of parasites,
mainly Trypanosoma brucei ssp. brucei, ssp.
rhodesiense, ssp. gambiense, ssp. evansi, ssp.
congolense and ssp. equiperdum, as well as
Entamoeba histolytica and Giardia lamblia a parasitic
species responsible for causing waterborne diarrhea
[44-45]. Aqueous onion extracts has also been
reported for the antileishmanial activity towards
Leishmanial promastigotes. Five strains of Leishmania
including L. major (Pakistan), L. tropica, L. mexicana
ssp. mexicana and L. donovani were found to be
responsive to onion juice [46].
3.7. Cardiovascular Disease
From the beginning of 1960s various studies have
been conducted on animal and humans, show that
garlic has an effect on heart and circulatory system. By
appropriate application, garlic may shield the blood
vessels from the deleterious effect of free radicals,
exert a positive influence on blood lipids, increase
capillary flow and lower elevated blood pressure levels.
According to recent studies, some of the
antiatherosclerotic effects are based on the reduction
of trombocyte adhesiveness and aggregation. The
tendency of the platelets to aggregate and to form
thrombi is significantly decreased by the effective
constituents Allicin, ajoene and diallyl disulphide of
garlic. Moreover, part of the antiaggregation activity of
onion preparations seems to be mediated by the
inhibition of thromboxane biosynthesis in platelets. In
addition, onion extracts posses some lipid-lowering and
in higher concentrations also hypoglycaemic effects
[47-48]. In contrast a recent Chinese study originate
that long term garlic supplementation had no outcome
upon lipid profiles [49]. In this connection, a potential
therapeutic role of garlic or indeed other Allium species
towards cardiovascular disease requires more research
to elucidate the exact mode of action.
4. CONCLUSION
The Alliaceae family comes into view as a useful
tool to the human health same as it is in the kitchen.
This review reveals by documented studies the benefits
of Allium for its bioactive compounds which are being
found to make available a wide range of protective
properties across the major chronic current diseases of
the 21st century. Both species of Allium have great
ability to produce synergetic effects if they are taken in
combination, in case of commonly existing disease
conditions such as in cardiac ailments, hypertension,
diabetes, hepatotoxicity, GIT upsets infectious
diseases and even HIV and cancer. These diseases
are not come to live forever in our body they must
leave through natural means. It is greatly possible that
stronger scientific evidence will emerge to justify their
importance in traditional remedies throughout history
and around the globe.
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Received on 15-11-2011 Accepted on 23-11-2011 Published on 28-12-2011
DOI:%http://dx.doi.org/10.6000/1927‐5951.2011.01.02.11