Allium ekimianum is described here as a new species. This taxon belongs to the genus Allium section Allium and grows in Elazığ Province (East Anatolia, Turkey). It is a narrowly distributed species and morphologically most similar to Allium asperiflorum and Allium sintenisii, and Allium erzincanicum but it is clearly differentiated due to the curved stem, smooth pedicel surfaces, bracteole arra...

The Allium genus includes garlic, onions, shallots, leeks, and chives. These vegetables are popular in cuisines worldwide and are valued for their potential medicinal properties. Epidemiologic studies, while limited in their abilities to assess Allium consumption, indicate some associations of Allium vegetable consumption with decreased risk of cancer, particularly cancers of the gastrointestin...

Allium L. (Alliaceae), a genus of major economic importance, exhibits a great diversity in various morphological characters and particularly in life form, with bulbs and rhizomes. Allium species show variation in several cytogenetic characters such as basic chromosome number, ploidy level, and genome size. The purpose of the present investigation was to study the evolution of nuclear DNA amount...

Since L. Guignari's investigation (1884) various investigators have reported the studies on plants in the genus Allium of Liliaceae, as some species in this genus are cultivated and are noteworthy from the cytological point of view. According to T. Suto's papers (1936, 1936) on the phylogenetic discussion of Liliaceae and Amaryllidaceae, which show the fact that the idiogram type of the chromos...

The Allium genus includes approximately 500 species. Commonly used allium vegetables include garlic, onion, leeks, chives, scallions which are used all over the world in different delicacies. Some allium vegetables have been employed for millenia in the traditional medical practice to treat cardiovascular diseases. They have been shown to have applications as antimicrobial, antithrombotic, anti...

Allium sativum linn (Garlic) belong to family Liliaceae has been widely known since ancient times for medicinal use and for flavouring food. It contains large amount of sulphur containing compounds like Alliin, Allicin, Ajoene, Diallyl sulphide, Diallyl disulphide Diallyl trisulfide, Vinyldithiines which has beneficial activity including Antithrombotic, Anticancer, Antiviral, Antifungal and Ant...

The genus Allium is a rich source of steroidal saponins, and its medicinal properties have been attributed to these bioactive compounds. The saponin compounds with diverse structures play a pivotal role in Allium's defense mechanism. Despite numerous studies on the occurrence and chemical structure of steroidal saponins, their biosynthetic pathway in Allium species is poorly understood. The mon...

The internal transcribed spacer region (ITS) of nuclear ribosomal DNA was sequenced from 195 representative species of Allium, two species of Nothoscordum, and one species each of lpheion, Dichelostemma, and Tulbaghia. Within the Allium species the lengths of the ITS regions were in a range from 612 to 661 base pairs and pairwise genetic distances reached up to 46%. The ITS data supported the i...

Plants of the Allium genus, for example garlic and onion, are relatively odourless as long as they are intact. But if they are crushed or cut, a bunch of strong aromas are released. This is the result of a reaction between the enzyme alliinase and its substrates, alk(en)yl cysteine derivatives, probably as a defence against pests (Ellmore et al., 1994; Ankri et al., 1999). This occurs after cel...