Genetic, Botanic, and Functional Advances in Allium Research

A comprehensive guide for researchers working and collaborating with food and agriculture industry professionals, Genetic, Botanic, and Functional Advances in Allium Research highlights the latest insights on different endemic allium species such as onions, garlic, shallots and leeks for a better understanding of their bioactive potential and sustainable properties. Exploring the chemical compounds responsible for distinct flavors and aromas and the phytochemical and bioactive properties that aid in health, nutrition, and functional foods, authors provide in-depth coverage of the allium genus, from their botanical details to genetic makeup. Genetic, Botanic, and Functional Advances in Allium Research discusses how genomics, transcriptomics, proteomics and metabolomics are combined to provide comprehensive insight into the complex biology of certain alliums that is significant to their nutritional, medicinal and culinary attributes. The book also highlights the role of alliums in the ecosystem and their environmental impact on sustainable agriculture, waste valorization of specific allium species, the effect climate has on the nutritional value of certain species, and climate change adaptation and its impact on allium cultivation and nutritional profiles.

• Provides in-depth coverage of the allium genus, from botanical details and genetic insights to health and functional properties
• Explores the chemical compounds of alliums responsible for their distinct flavors, aromas and contribution to nutrition and health
• Details the phytochemical properties and pharmacological potential of allium compounds
• Discusses how genomics, transcriptomics, proteomics and metabolomics are combined to provide comprehensive insight into the complex biology of alliums
• Highlights the environmental impact and ecosystem roles alliums have on sustainable agriculture