Author

G. Opris

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Review Open access Sep 2026

Allium ursinum L. as a Source of Natural Antioxidants: Phytochemical Diversity, Biological Effects, and Functional Food Applications

Allium ursinum L. ursinum (wild garlic) is a promising source of bioactive compounds for functional foods, nutraceuticals, and clean-label products but evidence is derived predominantly from in vitro and animal studies, with limited clinical validation.

C. Rosan, G. Opris, A. Tocai (moţoc) et al. · Antioxidants · 0 citations