Garlic, onions, and leeks are vegetables that belong to the Allium family and are widely consumed all over the world. Leeks are grown in temperate regions of the world, including Europe, Asia, North America, and Africa. Turkey has an important place in terms of the production amount of leek and other Allium vegetables (garlic, onion, etc.). Along with other Allium vegetables, it ranks 2nd in the world in terms of production amount. Various studies have been conducted on the effects and popularity of Allium vegetable species on human health. Leeks, which are generally consumed fresh, are rich in potassium, iron, dietary fibers, phenolic acids, flavonoids and glucosinolates. It is rich in fructooligosaccharides and inulin, known as prebiotics. Leeks contain about 5% fructooligosaccharides and 3-10% inulin. The main flavonoid of leeks is kaempferol. It is known that the consumption of foods containing kaempferol prevents the development of cancer and cardiovascular diseases. Recent research has shown an association between the consumption of certain Allium species, particularly garlic and leeks, and a reduced incidence and risk of breast cancer. It has been shown that Allium species reduce the risk of cardiovascular disease due to their antithrombotic, antihypertensive, hypolipidemic, hypocholesterolemic and anti-hyperhomocysteinemia effects, antimicrobial, antiviral, antidiabetic, antiprotozoal, antioxidant, antispasmodic, anticarcinogenic, antimutagenic, antiasthmatic, antiamnesic, antiinflammatory, it has been reported by various studies that it has effects such as liver protective, neuroprotective, hypotensive, hypoglycemic, immunomodulatory, urease - xanthine oxidase inhibitor. In this article, the rich composition, cultivation, evaluation and health effects of the leek are discussed.
Keywords: Leek, health, composition