ESSENTIAL MICRONUTRIENTS – COMPONENTS OF ANTIOXIDANT PROTECTION IN SOME SPECIES ALLIUM

Abstract

One of the urgent tasks at the present time is to obtain and widely use functional foods that have antioxidant and anticarcinogenic effects, which serve not only to meet human needs in proteins, fats, carbohydrates, micro - and macronutrients, but also contribute to the immune system, improve the heart and other human organs. For food plants, rich in antioxidant protection components, include perennial onions, from the variety of wild species which are in demand by modern medicine are only very few. The Republic of Komi is classified as the most uncomfortable territories for human habitation. In the flora of the Komi Republic there are three types of perennial bows – Allium angulosum L., A. schoenoprasum L. and A. strictum Schrad. The collection of the Botanical garden of the Institute of biology, Komi scientific center includes more than 150 species. Comparison of the chemical composition of four types of onions from the Botanical gardens of the Komi scientific center and Moscow state University (MSU) showed that the total content of flavonoids in onions, Komi scientific center of the BS is much higher, and the content of selenium is lower than in the same types of BS, Moscow state University. In samples of onions sticking out in the Republic of Tuva, the Republic of Buryatia, in the Altai Mountains, the Se content is also much higher than in regional species. The soils of the Komi Republic are depleted Se, however, as shown by our research, wild and cultivated species of the genus Allium, are batteries of this trace element. According to our calculations, the use of 100 g of fresh herbs of chives may meet up to 60% of the daily needs of the human body in ascorbic acid, up to 94% manganese, 20% copper, 12% zinc.

Keywords

• perennial onions
• essential micronutrients
• selenium
• flavonoids
• ascorbic acid