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Allium ursinum as a Centuries-old Medicinal Plant. Short Review of Anti-inflammatory and Antimicrobial Properties of the Rare Garlic Species

cris.virtual.author-orcid0000-0002-9498-819X
cris.virtual.author-orcid0000-0003-2600-8935
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cris.virtualsource.author-orcidd9f431b5-a0b9-488d-959c-edc054dfb309
cris.virtualsource.author-orcidc142ede6-209f-4499-abc4-64cfd81f296f
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dc.abstract.enWild garlic (Allium ursinum) is a wild plant growing in Middle and Eastern Europe that has been traditionally applied in local cuisine and herbal medicine practices. The leaves of the plant contain numerous bioactive compounds, i.e., flavonols, flavanols, phenolic acids, and thiopolysulfides. The aim of the study is to present the antioxidant, anti-inflammatory, and antimicrobial properties of this plant. The leaves of Allium ursinum possess strong antioxidant activity, which varies depending on extractant use and plant origin. The plant has limited capacity for ferric ion reduction in a FRAP test, as well. The previous studies showed that the high content of phenolic compounds was prevalently responsible for the high antiradical capacity. On the other hand, the thiopolysulfides present in the plant are responsible for its anti-inflammatory effect, observed as inhibition of TNF-α and interleukins, and as a bactericidal effect against skin pathogenic microflora. Wild garlic has a negative effect on cancer cell line viability, while it enhances the viability of non-cancerogenic tissue cells. All these effects clearly show that wild garlic is an interesting and potent raw material that should be more often applied in todayʼs functional foods, as well as a novel additive for dietary supplements, herbal remedies, or materials with topical anti-bacterial action.
dc.affiliationWydział Rolnictwa, Ogrodnictwa i Biotechnologii
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Biochemii i Biotechnologii
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.contributor.authorSzczepaniak, Oskar
dc.contributor.authorNeugart, Susanne
dc.contributor.authorPrzeor, Monika
dc.contributor.authorEsatbeyoglu, Tuba
dc.date.access2025-10
dc.date.accessioned2025-10-06T10:53:40Z
dc.date.available2025-10-06T10:53:40Z
dc.date.copyright2025-07-09
dc.date.issued2025
dc.description.abstract<jats:title>Abstract</jats:title><jats:p>Wild garlic (Allium ursinum) is a wild plant growing in Middle and Eastern Europe that has been traditionally applied in local cuisine and herbal medicine practices. The leaves of the plant contain numerous bioactive compounds, i.e., flavonols, flavanols, phenolic acids, and thiopolysulfides. The aim of the study is to present the antioxidant, anti-inflammatory, and antimicrobial properties of this plant. The leaves of Allium ursinum possess strong antioxidant activity, which varies depending on extractant use and plant origin. The plant has limited capacity for ferric ion reduction in a FRAP test, as well. The previous studies showed that the high content of phenolic compounds was prevalently responsible for the high antiradical capacity. On the other hand, the thiopolysulfides present in the plant are responsible for its anti-inflammatory effect, observed as inhibition of TNF-α and interleukins, and as a bactericidal effect against skin pathogenic microflora. Wild garlic has a negative effect on cancer cell line viability, while it enhances the viability of non-cancerogenic tissue cells. All these effects clearly show that wild garlic is an interesting and potent raw material that should be more often applied in todayʼs functional foods, as well as a novel additive for dietary supplements, herbal remedies, or materials with topical anti-bacterial action.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if2,0
dc.description.number12
dc.description.points100
dc.description.versionfinal_published
dc.description.volume91
dc.identifier.doi10.1055/a-2633-5581
dc.identifier.eissn1439-0221
dc.identifier.issn0032-0943
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5199
dc.identifier.weblinkhttps://www.thieme-connect.com/products/ejournals/html/10.1055/a-2633-5581
dc.languageen
dc.pbn.affiliationbiotechnology
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofPlanta Medica
dc.relation.pages626-634
dc.rightsOther
dc.sciencecloudnosend
dc.share.typeOTHER
dc.subject.enAllium ursinum
dc.subject.enAllioideae
dc.subject.enthiopolysulfides
dc.subject.enantioxidant activity
dc.subject.enanti-inflammatory effect
dc.subject.enantibacterial effect
dc.subtypeReviewArticle
dc.titleAllium ursinum as a Centuries-old Medicinal Plant. Short Review of Anti-inflammatory and Antimicrobial Properties of the Rare Garlic Species
dc.typeJournalArticle
dspace.entity.typePublication