Journal of Food, Agriculture and Environment
Potential health benefits of onion (Allium cepa), garlic (Allium sativum) and turmeric (Curcuma) as prebiotics
Mansi Paliwal,Swati Nakhale, Souvik Tewari
Recieved Date: 2022-11-03, Accepted Date: 2022-12-18Abstract:
The human gut microbiota is involved in a cascade of activities needed for body health. Their imbalance can cause serious metabolic anomalies and a wide range of illnesses. Prebiotics have become a popular non-pharmacological strategy for restoring intestinal symbiosis and enhancing wellbeing. Prebiotics are non-digestible fibres that provide sustenance to the intestinal bacteria. This review summarizes the potential health benefits of onion (Allium cepa), garlic (Allium sativum) and turmeric (Curcuma) as prebiotics. Researchers have been reported that garlic has traditionally been known to provide a variety of health benefits, including the avoidance of gastrointestinal illnesses. Studies on the prebiotic effects of garlic fructan (GF) on the microbiota of the human stomach were conducted. In addition to their antimicrobial, cell-reinforcing, anticarcinogenic, antimutagenic, anti-asthmatic, immunomodulatory, and prebiotic properties, onion extracts have been shown to be effective in the treatment of cardiovascular disease due to their hypocholesterolaemia, hypolipidaemia, against hypertensive, hostile to diabetic, antithrombotic, and against hyperhomocysteinemia impacts. Turmeric extract’s high phenolic and carbohydrate content, as well as its resistance to gastrointestinal enzymes, have led some researchers to believe that it could be used as a prebiotic in real food. The current review work is a complete and up-to-date compilation of the existing works on prebiotic properties of onion, garlic, and turmeric.
Allium cepa,Allium sativum, anti-hyperhomocysteinemia, antimicrobial, antioxidant, Curcuma, hypocholesterolaemia, prebiotics
Journal: Journal of Food, Agriculture and Environment
Category: Food and Health
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