Developing organosulfur compounds in <i>Allium</i> as the next-generation flavor and bioactive ingredients for food and medicine
Xiaomei Dai, Fidelis Azi, Fawze Alnadari, Zhifang Yu
Abstract
Organosulfur compounds (OSCs) are sulfur-containing compounds in Allium vegetables that possess multiple therapeutic effects and distinctive flavor characteristics. Clinical and pharmacological data on their efficacy as anticancer, anti-inflammatory, antidiabetic, immunomodulatory, and cardioprotective agents are increasing. Due to the growing concern about the future impact of climate change on traditional agricultural practices, our environment, crop yield, and global food security, continued reliance on chemical synthesis or solvent extraction for the commercial production of OSCs has become unsustainable. This review provides insights into strategies for developing OSCs as sustainable flavor-active and bioactive ingredients for food and medicine. The articles used for this study were sourced from Google Scholar and Academia.edu, PubMed, and Web of Science databases. Modern extraction and processing technologies to enhance the quality of OSCs obtained from Allium vegetables are discussed in detail. Strategies for developing novel analytical technologies for robust use in the standardization and quality control of OSCs in Allium products are illustrated. Updates on the growing number of new Allium-derived organosulfur products and compelling evidence of their efficacy as medicinal ingredients and food preservatives are provided. Critical information to guide the drafting of regulatory frameworks for the growing number of Allium-derived organosulfur products is also highlighted. Modern biotechnology tools to decipher OSC biosynthetic pathways in Allium and to express ACSOs biosynthetic genes in food-grade microbes are discussed.