Bioaktivne snovi v čemažu (Allium ursinum L.)

Stražar, Anže (author), Šircelj, Helena (mentor)

Čemaž (Allium ursinum L.) je zelnata trajnica, ki jo botanično uvrščamo v družino lukovk (Alliaceae) in v rod lukov (Allium). V Sloveniji je samonikel prisoten skoraj na celotnem ozemlju države. Čemaž se že stoletja uporablja v tradicionalni medicini zaradi svojih zdravilnih učinkovin, danes pa je poleg uporabe v sodobni farmaciji razširjen tudi v kulinariki. Užitni so vsi deli rastline (listi, stebla, cvetovi in čebulice), so pa listi najbolj bogat vir spojin z bioaktivnim delovanjem. Najbolj preučene skupine kemijskih spojin, ki jih čemaž vsebuje, so: žveplove spojine, fenolne spojine, triterpenoidi, karotenoidi, klorofili, tokoferoli in proteini lektini. Za prehrano človeka je zlasti pomembna velika vsebnost vitaminov A, E in C v čemaževih listih. Zdravilne učinke čemaža pripisujemo pretežno žveplovim spojinam, prav tako pa ima zaradi njihove vsebnosti čemaž značilen vonj in okus. Fenolne spojine iz čemaža delujejo antioksidativno, antimutageno in antikarcenogeno. Zaradi vseh teh lastnosti ima čemaž velik potencial v sodobni farmaciji in je predmet mnogih raziskav. Velike količine zaužitega čemaža pa se lahko izraziijo v pojavu hemolitične anemije katere vzrok so sulfidne spojine. Poleg tega so znani primeri alergičnih reakcij na sulfide in alicin.

• Language: Slovenian
• Keywords: čemaž, Allium ursinum, bioaktivne snovi, žveplove spojine, fenolne spojine, triterpenoidi, karotenoidi, klorofili
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [A. Stražar]
• Year: 2020
• PID: 20.500.12556/RUL-119805
• UDC: 582.584.1:547.9(043.2)
• COBISS.SI-ID: 29346307
• Publication date in RUL: 11.09.2020

STRAŽAR, Anže, 2020, Bioaktivne snovi v čemažu (Allium ursinum L.) [online]. Bachelor’s thesis. A. Stražar. [Accessed 20 June 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=119805

Secondary language

• Language: English
• Title: Bioactive compounds in wild garlic (Allium ursinum L.)

Abstract

Wild garlic (Allium ursinum L.) is a herbaceous perennial that is botanically classified in the Alliaceae family, in the genus Allium. In Slovenia, wild garlic is present in almost the entire territory of the country. Wild garlic has been used in traditional medicine for centuries because of its bioactive compounds. Today, in addition to its use in modern pharmacy, it is also widespread in cooking. All parts of the plant (leaves, stems, flowers and bulbs) are edible, but the leaves are the richest source of substances with bioactive activity. The most studied groups of chemicals contained in wild garlic are: sulfur compounds, phenolic compounds, triterpenoids, carotenoids, chlorophylls, tocopherols and proteins lectins. The high content od vitamins A, E and C in wild garlic leaves is especially important for human nutrition. The therapeutic effects of wild garlic are attributed mainly to sulfur compounds, and due to their content, wild garlic has a characteristic smell and taste. Phenolic compounds are present in wild garlic to a large extent and have antioxidant, antimutagenic and anticarcinogenic effects. Due to all these properties, wild garlic has great potential in modern pharmacy and is the subject of many recent researches. However, large amounts of ingested wild garlic can be expressed in the occurrence of hemolytic anemia caused by sulfide compounds. In addition, there are known cases of allergic reactions to sulfides and allicin.

• Keywords: wild garlic, Allium ursinum, bioactive compounds, sulfur compounds, phenolic compounds, triterpenoids, carotenoids, chlorophylls