Phenolic Compounds Of Allium Species
 

Noureddine Benkeblia
Department of Life Sciences, Faculty of Pure and Applied Sciences,
University of West Indies, Mon Campus, Kingstone 7, Jamaica, (WEST INDIES)

In onion and garlic and other colored Allium species, phenolic compounds of different groups are present, however the major part is constituted by anthocyanins and flavonoids which are concentrated in the external dry scales. These compounds have biological activities and thought to also have physiological activities especially during the sprouting process. During the last 20 years, research community has been extremely active on phenolic compounds and their application in food technology is largely suggested. Up to date, about 250 different molecules have been identified in Allium species and their content also varies with the type of Allium, the variety, and in tissue localization. They are responsible of the color of the specie, however, their exact physiological roles in the tissues are still not known. This review aims to look to the phenolic compounds in Allium species with their occurrence, chemistry and their potential physiological and biological activities.