Onion antimicrobial activity

Antimicrobial activities of garlic and onion oil appeared to be determined by the concentrations of individual constituent sulfides. Sulfides with a single sulfur atom were not active, and sulfides with three or four sulfur atoms were highly inhibitory against the growth of Candida utilis and Staphylococcus aureus [109, 110]. 

Unsymmetrical trisulfides have biological significance several have been isolated from plants of the onion family, e.g. allyl propyl trisulfide. Interest in this class of compound was stimulated by the discovery of a biologically active compound shown to be the trisulfide (74) (Figure 2) isolated from the tropical plant Petiveria alliacea found in Africa and other countries.5 The trisulfide (74) shows insecticidal and antimicrobial activity. 

Elnima, E., et al. "The Antimicrobial Activity of Garlic and Onion Extract." Pharmazie 38 747748, 1983. 

Piercey, M.J., Mazzanti, G., Budge, S.M., Delaquis, P.J., Paulson, A.T., andTruelstrup Hansen, L. 2012. Antimicrobial activity of cyclodextrin entrapped allyl isothiocyanate in a model system and packaged fresh-cut onions. Food Microbiol. 30 213-221. 

Benkeblia N (2004) Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garhc (Allium sativum). LWT- Food Sci Technol 37 263-268 Benkeblia N, Lanzotti V (2007) Allium thiosulfinates chemistry, biological properties and their potential utihzation in food preservation. Food 1(2) 193-201 Bianchini F, Vainio H (2001) Allium vegetables and organosulfur compounds do they help prevent cancer. Environ Health Perspect 109(9) 893-902 Block E (1985) The chemistry of garhc and onion. Sci Am 252 114-119... 

Biological activities ascribed to quercetin include its antiviral, anti-inflammatory, antiproliferative, and antimicrobial properties. Quercetin is found in high concentrations in commonly consumed foods such as onions, apples, kale, red wine, and green and black teas, and other foods shown in the following table. 

Products and Uses Produced from milk by the action of lactic acid bacteria when milk is fermented to make cheese. It is also found in other sour foods such as sauerkraut, fermented meats, molasses and is a preservative with some pickled foods such as pearl onions and olives. It is also a normal component of our body. It is produced be muscle activity and normal metabolism and is in our blood and urine. It is a component of all plant and animal tissues and it is impossible to keep out of our diet. Useful as an acid, antimicrobial agent, curing... 

---