Allium ursinum L. as a Source of Natural Antioxidants: Phytochemical Diversity, Biological Effects, and Functional Food Applications
TL;DR
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.
Abstract
Allium ursinum L. (wild garlic) is a promising source of bioactive compounds for functional foods, nutraceuticals, and clean-label products. This review integrates current evidence on its phytochemical composition, biological activities, and food applications. The species contains sulfur compounds, polyphenols, vitamins, minerals, and pigments, whose levels vary with plant organ, developmental stage, environmental conditions, and processing. These constituents are associated mainly with antioxidant, antimicrobial, cardioprotective, and cytoprotective effects; however, evidence is derived predominantly from in vitro and animal studies, with limited clinical validation. In food systems, A. ursinum may enhance nutritional value, oxidative stability, sensory properties, and shelf life. Extraction, encapsulation, and stabilization technologies may support its use as a natural alternative to synthetic additives. Nevertheless, compositional variability, processing stability, bioavailability, authenticity, quality control, and raw-material supply remain major barriers to standardization and industrial application. Further research should combine phytochemical characterization with technological, safety, clinical, and sustainability assessments to enable reliable use of A. ursinum in food and nutraceutical products.