Table 3.

Bioactive compounds in Allium vegetables and their functions for health.

Allium vegetable	Bioactive compound(s)	Value (approximate)	Health function(s)
Garlic (Allium sativum)	Allicin, Diallyl Disulfide, S-allyl-cysteine, Alliin	Allicin content: ~5–10 mg/g in fresh garlic	Antioxidant, anti-inflammatory, antimicrobial, anticancer, improves cholesterol, cardiovascular health
	Quercetin, Kaempferol, Flavonoids	Quercetin: ~50 mg/100 g fresh garlic	Antioxidant, anti-inflammatory, modulates immune response, enhances circulation
Onions (Allium cepa)	Quercetin, Kaempferol, Sulfur Compounds (like Diallyl sulfides)	Quercetin: ~30 mg/100 g raw onion	Antioxidant, anti-inflammatory, cardiovascular health, regulates blood pressure, antimicrobial
	S-Alk(en)yl cysteine sulfoxides (SACS)	~3.5–4.0 mg/g (depending on variety)	Anticancer, enhances immunity, supports metabolic health, promotes liver detoxification
Leeks (Allium ampeloprasum)	Alliin, Allicin, Quercetin, Phenolic acids	Alliin content: ~6–8 mg/g in raw leek	Antioxidant, anti-inflammatory, antimicrobial, supports heart health and immunity
	Kaempferol, OSCs	Kaempferol: ~0.2 mg/g in leek	Regulates blood pressure, enhances cognitive function, anti-inflammatory
Chives (Allium schoenoprasum)	Sulfur compounds (S-allyl cysteine, allicin), Vitamin C	Allicin content: ~10 mg/g in fresh chives	Antioxidant, anti-inflammatory, supports immunity, regulates cholesterol levels, digestive health
	Quercetin, Kaempferol	~0.5 mg/g (varies by cultivation)	Anti-inflammatory, supports cardiovascular health, modulates oxidative stress
Shallots (Allium cepa var. aggregatum)	Allicin, OSCs (Diallyl disulfide)	Allicin content: ~8–15 mg/g fresh shallots	Anticancer, antioxidant, cardiovascular health, modulates blood sugar levels, improves gut health

All data in this table are supported by references cited in the main text.