Study of lipip classes of edible plants of the allium genus
Abstract
Study of lipid classes of edible plants of the Allium genus. Michael Tsiaganis, Chemist Food Chemistry Laboratory, Chemistry Department, University of Athens Onion, leek and garlic are three well known edible plants which belong to the Allium genus. They present special pharmacological attributes against several diseases, specifically the cardiovascular ones. Also, several epidemiological studies support promising results against some kinds of cancer. All these actions are due to the several sulfur compounds that Allium species contain. However, their lipids are insufficiently analyzed. Such a study will contribute to: 1) possible connection of lipid content to sulfur compounds, 2) clarification of plant cell biochemical functions, 3) development of reliable lipid analysis methodology for plant substrate. Kates and Eberhart method is used for lipid isolation as it is considered to be the most specific for plant matrices. Several chromatographic techniques are used both ...
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