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      Conventional and advanced packaging and storage technology of leek (Allium ampeloprasum var. porrum): A Review

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      BIO Web of Conferences
      EDP Sciences

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          Abstract

          Leek ( Allium porrum L.), belonging to the Alliaceae family, is a biennial herbaceous plant. It is a tetraploid (2n=32). They are native to Middle Asia, while its secondary centres of development and spread were in Western Asia and the Mediterranean region. Kaempferol is the most significant flavonoid aglycone found in leeks. Leeks are also used as medicine in addition to being a food. The primary health advantages include anti-asthma, antiseptic, diuretic, antioxidant, antibacterial, and antifungal properties. Additionally, it helps shield skin from harm and lowers the risk of gastrointestinal disorders. Leek roots also contain alliin which is non-toxic to the human body and can be used to preserve food and increase its shelf life. Recent studies also reported that leek portions ultrasonic extracts can be used in the food sector to preserve products from oxidation. Furthermore, when frozen unblanched leek slices are packaged with nitrogen after a year in frozen storage, the amount of sulfur compounds in the slices does not increase and the development of an off flavor is inhibited. It can also be stored up to 14 days when stored at modified atmosphere. In conclusion, using contemporary biotechnology techniques, new leek cultivars with increased productivity and adaptability must be created. Other health-related substances like folates and polyphenols, as well as the quantitative assessment of enzyme activities should all be included in future research as they contribute to the potential health benefits of vegetable products.

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          Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands

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            Carotenoids in Finnish foods: vegetables, fruits, and berries

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              Anticarcinogenic properties of garlic: a review.

              Garlic is a popular spice added to several edible preparations and is a remedy for a variety of ailments. Epidemeological as well as laboratory studies have shown that garlic consumption reduces certain cancer incidences in the stomach, colon, mammary, cervical, etc. This article focuses on the general chemistry, metabolism, anticarcinogenic properties, mechanism of action behind the anticarcinogenic effects, functional foods based on garlic; and future areas of research. Garlic has been shown to metabolized into N-aceryl-S-allyl cysteine, allyl mercaptan, diallyl disulfide, diallyl sulfide, diallyl sulfoxide, diallyl sulfone, and allyl methyl sulfide. Garlic has been thought to bring about its anticarcinogenic effect through a number of mechanisms, such as the scavenging of radicals, increasing gluathione levels, increasing the activities of enzymes such as glutathione S-transferase, catalase, inhibition of cytochrome p4502E1, DNA repair mechanisms, prevention of chromosomal damage etc. Future research should standardize the dosage of garlic and type, ie., whether it should be taken fresh, cooked, or aged. The formulation of odorless functional foods with the retention of anticarcinogenic activity should be further studied.
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                Author and article information

                Journal
                BIO Web of Conferences
                BIO Web Conf.
                EDP Sciences
                2117-4458
                2024
                May 24 2024
                2024
                : 110
                : 02001
                Article
                10.1051/bioconf/202411002001
                8be0b8ff-59af-42c4-90f9-4a3dd2561ef3
                © 2024

                https://creativecommons.org/licenses/by/4.0/

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