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7439077 
Journal Article 
Leek (Allium ampeloprasum L.) 
Shelke, PA; Rafiq, SM; Bhavesh, C; Rafiq, SI; Swapnil, P; Mushtaq, R; , 
2020 
Springer Singapore 
Singapore 
Antioxidants in Vegetables and Nuts - Properties and Health Benefits 
309-331 
Leek (Allium ampeloprasum L.) is one of the most popular vegetables cultivated all over the world, and it belongs to the family Amaryllidaceae/Alliaceae. The Allium ampeloprasum L. is categorized into wild leek, cultivated leek, kurrat, pearl onion, taree and great-headed garlic based on their diverse cytogenetic and morphological characters. Leeks are known for their characteristic flavours and medicinal value. Leeks have excellent nutritional properties and are a rich source of bioactive compounds and phytochemicals. Leeks are rich in indietary fibres; fructans; PUFA, predominantly linoleic acid; various amino acids, mainly glutamine, glutamic acid, aspartic acid, arginine and alanine; and organic acids like ascorbic acid and malic acid. The bioactive compounds and phytochemicals like S-alkyl-L-cysteine sulphoxides, polyphenols, saponins, kaempferol glycosides, β-carotene, pectic polysaccharides and tocopherols are responsible for various health benefits. These phytochemicals have excellent antioxidant and potent anticarcinogenic properties which help in the reduction of colorectal, stomach and breast cancers. Consumption of leeks causes a reduction of the risk of hypercholesterolemia, blood pressure, arteriosclerosis and platelet aggregation which helps in the prevention of cardiovascular diseases. Besides these, the leeks have antimicrobial activity against various bacteria and fungi and viruses.