Think Yellow and Keep Green—Role of Sulfanes from Garlic in Agriculture

Anwar, Awais, Gould, Emma, Tinson, Ryan, Groom, Murree and Hamilton, Chris J. (2016) Think Yellow and Keep Green—Role of Sulfanes from Garlic in Agriculture. Antioxidants, 6 (1). ISSN 2076-3921

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Abstract

Reactive sulfur species from garlic have long been renowned for their health benefits and antimicrobial properties. In agriculture the subject matter is now gathering momentum in the search for new bio-pesticides to addressing emerging environmental concerns and tighter restrictions on the use of many conventional chemical pesticides. Although the precise modes of action of these garlic-derived bioactives is complex, recent research has provided a number of new insights that deepen our understanding of garlic-derived products, such as garlic extracts and oils. Herein, their activity against various crop-damaging pests is reviewed. In many cases, there seems to be a broad range of activity associated with the sulfur-containing compounds derived from Allium species, which manifests itself in diverse insecticidal, antifungal, and nematicidal activities. These activities open a new understanding to develop this natural chemistry as a “green pesticide”.

Item Type: Article
Additional Information: © 2016 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).
Uncontrolled Keywords: garlic,allium,bio pesticides,insecticide,nematicide,potato cyst nematode,diallyl polysulfides,reactive sulfur species
Faculty \ School: Faculty of Science > School of Pharmacy
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Depositing User: Pure Connector
Date Deposited: 06 Jan 2017 00:03
Last Modified: 17 Mar 2020 22:51
URI: https://ueaeprints.uea.ac.uk/id/eprint/61958
DOI: 10.3390/antiox6010003

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