Comparison of Proximate Composition and Mineral Concentration of Allium ampeloprasum (elephant garlic) and Allium sativum (garlic)

Content Provider	Semantic Scholar
Author	Devi, V. Kala Brar, Jaswinder K.
Copyright Year	2018
Abstract	Allium is the largest and the most important representative genus of the Alliaceae family which consists of nearly 700 species, widely distributed all over in Europe, North America, Northern Africa and Asia [1]. Most Allium members have a distinctive variation in color, taste, and flavor but closely related to biochemical and photochemical properties [2]. Allium sativum (garlic) is commonly used in many cultures as a seasoning or spice and highly regarded throughout the world for its medicinal and culinary value. It also considered one of the most utilized supplements. Due to its sulfur-containing compounds, high trace mineral content and enzymes, garlic has shown anti-viral, antibacterial, anti-fungal and antioxidant abilities [3]. Extensive studies have shown that garlic possesses a wide range of bioactive effects, including antimicrobial, anticancer, antihypertensive, hepatoprotective, and insecticidal properties [4]. Allium ampeloprasum is a medicinal plant well known for its pharmaceutical potential. It is commonly known as elephant garlic or wild leek (broadleaf) belongs to the Alliaceae family which is native to the Mediterranean region such as South Europe, Northern Africa to Western Asia [5]. It is a monocot bulbous perennial plant [6]. Commercially, elephant garlic is used interchangeably with garlic; however, it is morphologically different from garlic and has a less intense odor and milder flavor [7]. Elephant garlic is highly prized for its medicinal property and believed that its medicinal value is much greater than the commonly used garlic (Allium sativum) [8]. Few studies have been performed on the composition and nutritional properties of Allium ampeloprasum.
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