Acta Scientific Agriculture (ASAG)(ISSN: 2581-365X)

Review Article Volume 4 Issue 2

Dietary Polysaccharides from Allium Species: A Critical Review in Dietary Polysaccharides from Allium Species: Extraction, Characterization, Bioactivity, And Potential Utilization

Dery Bede1,2* and Lou Zaixiang1,2

1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, PR China
2National Engineering Research Center for Functional Food, Jiangnan University, China

*Corresponding Author: Dery Bede, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, PR China.

Received: January 17, 2020; Published: January 24, 2020

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Abstract

  Allium species are broadly used as a functional food and nutraceutical products because of its recognized nutritive and medicinal properties. It has been used since antiquity in Asia as a traditional medicine for the management and treatment of conditions such as diabetes, hypertension, cancer, inflammation, gastrointestinal problems as well as microbial infestations. There have been studies over the past decade on the extraction of the bioactive compounds from various Allium species and both in vivo and in vitro experiments suggest that Allium species can be used as an alternative in preventing and managing diseases stated in this paper. This review summarizes the recent developments of Allium species polysaccharides, including their production, extraction and isolation methods, chemical structures, biological and pharmacological properties and mechanism of actions.

Keywords: Allium Species; Polysaccharides; Extraction Methods; Cardiovascular Disease

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Citation

Citation: Dery Bede and Lou Zaixiang. “Dietary Polysaccharides from Allium Species: A Critical Review in Dietary Polysaccharides from Allium Species: Extraction, Characterization, Bioactivity, And Potential Utilization" . Acta Scientific Agriculture 4.2 (2020): 98-112.



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