Allium vegetables are the sulfur-containing vegetables of the garlic and onion family (including leeks, shallots, chives, and scallions). The most active components are:
Allicin: Anti-CVD activity; antiviral, antibacterial, antifungal, and antiyeast activity; anticancer activity. (Allicin gives garlic its smell).
Breakdown products of allicin: Ajoenes: antithrombotic activity. Vinyldithiins: Antiasthmatic and antithrombotic activity; Allyl sulfides: anticancer, and anti-CVD activity.
Cooking can alter the structure of phytochemicals, resulting in very different health effects. In some cases cooking increases the availability of phytochemicals, while in others it is reduced. For example, lycopene is better absorbed from cooked tomatoes than from raw tomatoes. Cooking can also change phytochemicals, giving them entirely different properties. For example, when garlic is cooked in water, vinyldithiins and produced; when cooked in oil, ajoenes are formed. It looks as though we are best to include a variety of both raw and cooked foods in our diet.
'Becoming Vegan' Brenda Davis, R.D. and Vesanto Melina, M.S., R.D.
Allicin: Anti-CVD activity; antiviral, antibacterial, antifungal, and antiyeast activity; anticancer activity. (Allicin gives garlic its smell).
Breakdown products of allicin: Ajoenes: antithrombotic activity. Vinyldithiins: Antiasthmatic and antithrombotic activity; Allyl sulfides: anticancer, and anti-CVD activity.
Cooking can alter the structure of phytochemicals, resulting in very different health effects. In some cases cooking increases the availability of phytochemicals, while in others it is reduced. For example, lycopene is better absorbed from cooked tomatoes than from raw tomatoes. Cooking can also change phytochemicals, giving them entirely different properties. For example, when garlic is cooked in water, vinyldithiins and produced; when cooked in oil, ajoenes are formed. It looks as though we are best to include a variety of both raw and cooked foods in our diet.
'Becoming Vegan' Brenda Davis, R.D. and Vesanto Melina, M.S., R.D.
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