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Peeling the Onion

Organosulfur and -selenium Phytochemicals in Genus Allium Plants

  • Chapter
Functionality of Food Phytochemicals

Part of the book series: Recent Advances in Phytochemistry ((RAPT,volume 31))

Abstract

There are more than 600 known species in the genus Allium. While some are little more than botanical curiosities, others are attractive ornamental plants of diverse size and hue (e.g., A. moly L., A. giganteum Regel, A. flavum L., A pulchellum, A. roseum) or economically important spices and vegetables (e.g., onion, garlic, leek, shallot, chive, and scallion, respectively A. cepa, A. sativum, A. porrum L.,A. ascalonicum auct., A schoenoprasum L., and A. fistulosum L.).1 The antibiotic, anticancer, antithrombotic, cholesterol-lowering, and other beneficial health effects associated with consumption of genus Allium plants are widely touted in the popular and scientific/medical press.23 Typical culinary usage of these plants involves cutting or crushing them so as to maximize flavor and aroma release. Cutting or crushing results in disruption of plant tissue with ensuing enzymatic and chemical reactions generating the actual flavorants and aroma compounds.4 The flavorants and aroma compounds probably serve as protective agents for the plant against attack by predators and infectious microorganisms.4 At the same time several insect pests, such as the leek moth or onion maggot, key in on these compounds to locate their next meal or egg-laying site.5

Dedicated with warm regards to Professor Dieter Seebach on the occasion of his 60th birthday.

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Authors and Affiliations

  1. Department of Chemistry, State University of New York at Albany, Albany, New York, 12222, USA

    Eric Block

  2. Center for Food Safety and Applied Nutrition, Food and Drug Administration, Washington, DC, 20204, USA

    Elizabeth M. Calvey

  3. Department of Chemistry, Rensselaer Polytechnic Institute, Troy, New York, 12180, USA

    Charles W. Gillies

  4. Department of Chemistry, Siena College, Loudonville, New York, 12211, USA

    Jennifer Z. Gillies

  5. Department of Chemistry, University of Massachusetts, Amherst, Massachusetts, 01003, USA

    Peter Uden

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  1. Eric Block
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  2. Elizabeth M. Calvey
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  3. Charles W. Gillies
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  4. Jennifer Z. Gillies
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  5. Peter Uden
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Editors and Affiliations

  1. McGill University, Ste. Anne de Bellevue, Quebec, Canada

    Timothy Johns

  2. University of South Florida, Tampa, Florida, USA

    John T. Romeo

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Block, E., Calvey, E.M., Gillies, C.W., Gillies, J.Z., Uden, P. (1997). Peeling the Onion. In: Johns, T., Romeo, J.T. (eds) Functionality of Food Phytochemicals. Recent Advances in Phytochemistry, vol 31. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5919-1_1

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  • DOI: https://doi.org/10.1007/978-1-4615-5919-1_1

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