Antimicrobial properties of allium species

Highlights ► Antimicrobial principles of fresh alliums are thiosulfinates represented by allicin. ► Several different antimicrobial compounds are also formed in heated alliums. ► Alliums inhibit all microorganisms including bacteria, fungi, viruses and parasites. ► Allium antimicrobials are known to...

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Bibliographic Details
Published in:Current opinion in biotechnology 2012-04, Vol.23 (2), p.142-147
Main Author: Kyung, Kyu Hang
Format: Article
Language:English
Subjects:
allicin
Allium
Allium - chemistry
anti-infective agents
Anti-Infective Agents - chemistry
anti-infective properties
antimicrobials
bacteria
Bacteria - drug effects
cysteine
Drug Resistance, Multiple
fungi
Fungi - drug effects
Internal Medicine
multiple drug resistance
parasites
Plant Extracts - pharmacology
proteins
Sulfoxides - pharmacology
viruses
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Summary:Highlights ► Antimicrobial principles of fresh alliums are thiosulfinates represented by allicin. ► Several different antimicrobial compounds are also formed in heated alliums. ► Alliums inhibit all microorganisms including bacteria, fungi, viruses and parasites. ► Allium antimicrobials are known to react with SH groups of cellular proteins. ► Evidences that thiosulfinates react with non-SH amino acids are accumulating.
ISSN:0958-1669
1879-0429
DOI:10.1016/j.copbio.2011.08.004