Assessment of the sustainability of the traditional and mechanized cultivation process with an exergy-based approach

Regarding the high consumption of allium vegetables such as onion and green onion in the daily food basket of families, it is important to study the sustainability of their agricultural system. Thus, a thermodynamic analysis was carried out to assess the sustainability of the cultivation method management using an exergy-based approach. Onions and green onions were evaluated for mechanized cultivation and for traditional cultivation, respectively. The use of renewable energy in the cultivation system was proposed in the numerical method. The sustainability index and exergetic improvement potential were calculated. Moreover, and the improvement of CDP and RI factors was investigated based on the CExC approach. The results indicated energy consumption of 1 ton of onion production was 2.5 times that of green onion production. The human labor and electricity as energy-intensive inputs in the process of green onion and onion production, respectively. The GHG emission of 1 ton of onion production was obtained 3 times that of green onion production. The results showed that the impact of using the new strategy in the agricultural system of green onions is less than onions, due to the high human labor requirement in green onion production, which made the production of green onions even more unsustainable than the production of onions, despite less consumption energy in green onion production.

THERAPEUTIC ASPECTS OF ONION IN TREATMENT OF CANCER AND RELATED ISSUES: A REVIEW

Human has always found nature as its good mate. Human beings have always used herbal/ayurvedic remedies in the treatment of their several diseases with very less side effect. Allium species are one of the herbs whose parts like roots, leaves, stems and also juices is very useful for curing cancer, cardiovascular diseases, inflammation, reducing blood sugar, baldness, gastric ulcer, colic diseases, oxidative study (Khan, May 2017). Consumption of Allium vegetables indicated decreased cancer risk, particularly gastrointestinal tract cancers as reported by epidemiological studies; though of limited asses. Mechanistic studies give the major supporting evidence of cancer preventive effect of Allium vegetables. The studies highlight mechanism of compounds having sulfur, extracts of onion, various preparations and their lower activation of carcinogens, antioxidant, antimicrobial, antibacterial and oxidoreduction modification. Onion is also seen as reducing obesity and thus reducing the risk of cancer associated with potential obesity. Onion can be used as an obesity reducing agent by acting on the low-density cholesterol and increase high density lipoprotein cholesterol.

The Potential Application of Allium Extracts in the Treatment of Gastrointestinal Cancers

Herbal medicine is currently widely practiced, since natural resources are reported to alleviate side effects during oncological treatment while modifying cancer cell responses at the same time. Allium vegetables and their constituents have recently been extensively investigated due to the numerous possible beneficial properties, establishing them as an additional treatment modality in different cancers. According to the epidemiological evidence, as well as many in vivo and in vitro studies, the abovementioned substances seem to be effective in the prevention and inhibition of the progression of carcinogenesis. Due to high concentrations of organosulfur compounds, which exhibit anticarcinogenic, antimicrobial, as well as anti-inflammatory properties, Allium constituents are believed to constitute a promising prevention and supportive therapy for oncological patients. Besides, it was demonstrated that a combination of Allium extracts with chemotherapy provided satisfactory clinical outcomes while at the same time being cost-effective. The aim of this review was to present and discuss currently investigated Allium extracts and their effects on several gastrointestinal cancers including gastric, colon, liver, esophageal, and pancreatic cancer.

Common Elements of Two Popular Diets That Confer Health Benefits

Objectives Many popular diets cite peer reviewed evidence of their effectiveness for disease reduction, yet point to very different reasons for their purported health benefits. The Atkins diet credits the low carbohydrate, high fat and moderate animal proteins as providing the benefit, while the Ornish diet credits the high carbohydrate, low fat, and low animal proteins. These diets seem to be at polar opposites in macronutrient recommendations but both claim benefits. Our hypothesis was that aside from the vastly differing macronutrient percentages, there are common elements in these diets that may be providing some of the benefits. Our research question was: Are there common elements in each diet and are they providing some of the purported health benefit? Methods The Atkins and Ornish dietary plans were compared to determine if there were similarities in dietary recommendations. A review of the literature was conducted regarding the potential health benefits of the common elements. Results Common elements within both the Aktins and Ornish dietary guidelines include: 1. Reduce consumption of low nutrient, low fiber foods that are typical of the Standard American diet, and increase consumption of whole foods 2. Reduce added sugar consumption and consume adequate fiber 3. Increase consumption of non-starchy, green leafy, cruciferous, and allium vegetables A literature review of each of these three elements revealed a broad consensus on the health benefits. Frequent consumption of low nutrient, low fiber foods are associated with increased risk of many chronic diseases. Added sugar consumption has been shown to cause dental caries. Green leafy vegetables provide high levels of many nutrients necessary for good health including vitamin A and potassium. Cruciferous vegetables have been shown to increase phase 2 enzymes in the liver and are associated with reduced risk for cardiovascular disease. Allium vegetables exhibit antiviral, antibacterial, and anticancer properties. Conclusions These common elements could be used as a starting point for a healthy diet. Rather than focus on macronutrient percentages and sources, nutrition advice should focus on discouraging foods high in added sugars and low nutrients, low fiber foods and encouraging consumption of whole foods and non-starchy vegetables. Funding Sources Funding was not secured for this study.

Mechanisms of Action of Diallyl Trisulfide in Breast Ductal Carcinoma In Situ Cells

Objectives Breast ductal carcinoma in situ (DCIS) is an early stage, localized form of breast cancer that can progress to an invasive breast cancer phenotype. Diallyl trisulfide is a bioactive organosulfur compound derived from Allium vegetables that has been shown to have anticancer effects in various cancer models. We have previously shown that diallyl trisulfide inhibits alpha secretases and Notch signaling pathway components in breast cancer cells. The objective of this study was to investigate the mechanisms of action of diallyl trisulfide in breast DCIS cells, with a primary focus on characterizing the induction of apoptosis in breast DCIS cells. Methods Breast DCIS cells SUM102PT [ER(−) and PR(+)] and SUM225CWN [ER(−) and PR(−)] were used in this study. Clonogenic assay was used to determine the colony formation ability of DCIS cells exposed to diallyl trisulfide. Apoptosis was quantified using a cell death detection ELISAPLUS kit from Roche according to the manufacturer's instructions. Western immunoblotting was used to determine the effect of diallyl trisulfide on apoptosis molecular markers. Results Diallyl trisulfide, a bioactive compound derived from Allium vegetables, induced a dose-dependent reduction in colony formation ability of breast DCIS cells. Diallyl trisulfide inhibited DCIS cell growth by inducing apoptosis as shown by a dose-dependent increase in DNA fragmentation as determined by ELISA assay. Induction of apoptosis was more pronounced in SUM102PT cells than in SUM225CWN cells at similar concentrations of diallyl trisulfide. Induction of apoptosis was characterized by a dose-dependent increase in cleaved PARP, cleaved caspase 3, and cleaved caspase 7. Expression levels of anti-apoptotic proteins Bcl2 and p-Bcl2 were decreased in DCIS cells exposed to diallyl trisulfide in a dose-dependent manner. Conclusions Diallyl trisulfide inhibits growth and induces apoptosis in breast DCIS cells. This study supports further investigation of diallyl trisulfide as a potential chemopreventive agent for breast DCIS. Funding Sources This work was supported by the USDA National Institute of Food and Agriculture, Hatch project NEV00765. Core facility used for research was supported by NIH grant P20 GM103650.

Association of allium vegetables intake and non-alcoholic fatty liver disease risk

Purpose Non-alcoholic fatty liver disease (NAFLD) is the most common cause of liver disease worldwide. The purpose of this study is to assess the possible association between habitual intake of allium vegetables and NAFLD risk. Design/methodology/approach In this study, 196 cases of NAFLD and 803 age-matched controls were enrolled from the same clinic. Dietary intakes were assessed using a validated food frequency questionnaire. Consumption of allium vegetables, including raw garlic and onions, were calculated and considered as grams/day in all participants. Findings Participants in the highest tertile of allium vegetable intake had 64% lower risk of NAFLD compared with those in the lowest tertile of the allium vegetables intake (odds ratio [OR]: 0.35; 95% confidence interval [CI]: 0.23-0.51; p < 0.001). After controlling for potential confounders, there was no significant change in this inverse association (OR: 0.36; 95% CI: 0.22-0.56; p < 0.001). Originality/value This study for the first time showed that higher consumption of allium vegetables was associated with lower risk of NAFLD. The results did not change when the authors adjusted the analysis for the known risk factors of the disease, which indicate the independency of the association.

The Mitochondrial Ca2+ Overload via Voltage-Gated Ca2+ Entry Contributes to an Anti-Melanoma Effect of Diallyl Trisulfide

Allium vegetables such as garlic (Allium sativum L.) are rich in organosulfur compounds that prevent human chronic diseases, including cancer. Of these, diallyl trisulfide (DATS) exhibits anticancer effects against a variety of tumors, including malignant melanoma. Although previous studies have shown that DATS increases intracellular calcium (Ca2+) in different cancer cell types, the role of Ca2+ in the anticancer effect is obscure. In the present study, we investigated the Ca2+ pathways involved in the anti-melanoma effect. We used melittin, the bee venom that can activate a store-operated Ca2+ entry (SOCE) and apoptosis, as a reference. DATS increased apoptosis in human melanoma cell lines in a Ca2+-dependent manner. It also induced mitochondrial Ca2+ (Ca2+mit) overload through intracellular and extracellular Ca2+ fluxes independently of SOCE. Strikingly, acidification augmented Ca2+mit overload, and Ca2+ channel blockers reduced the effect more significantly under acidic pH conditions. On the contrary, acidification mitigated SOCE and Ca2+mit overload caused by melittin. Finally, Ca2+ channel blockers entirely inhibited the anti-melanoma effect of DATS. Our findings suggest that DATS explicitly evokes Ca2+mit overload via a non-SOCE, thereby displaying the anti-melanoma effect.

Nutraceutic Potential of Two Allium Species and Their Distinctive Organosulfur Compounds: A Multi-Assay Evaluation

This study aimed to evaluate the biological activities of two Allium species (garlic and onion) as well as diallyl disulphide (DADS) and dipropyl disulphide (DPDS) as their representative bioactive compounds in a multi-assay experimental design. The genotoxic, antigenotoxic, and lifespan effects of garlic, onion, DADS, and DPDS were checked in Drosophila melanogaster and their cytotoxic, pro-apoptotic, and DNA-clastogenic activities were analyzed using HL60 tumoral cells. All compounds were non-genotoxic and antigenotoxic against H2O2-induced DNA damage with a positive dose-response effect and different inhibition percentages (the highest value: 95% for DADS) at all tested concentrations. Daily intake of Allium vegetables, DADS, or DPDS had no positive effects on flies’ lifespan and health span. Garlic and DADS exerted the highest cytotoxic effects in a positive dose-dependent manner. Garlic and DADS exerted a DNA-internucleosomal fragmentation as an index of induced proapoptotic activity on HL60 cells. Allium vegetables and DADS were able to induce clastogenic strand breaks in the DNA of HL60 cells. This study showed the genomic safety of the assayed substances and their protective genetic effects against the hydrogen peroxide genotoxine. Long-term treatments during the whole life of the Drosophila genetic model were beneficial only at low-median concentrations. The chemo-preventive activity of garlic could be associated with its distinctive organosulfur DADS. We suggest that supplementary studies are needed to clarify the cell death pathway against garlic and DADS.