Think Yellow and Keep Green-Role of Sulfanes from Garlic in Agriculture.
Think Yellow and Keep Green-Role of Sulfanes from Garlic in Agriculture.
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DOI：
10.3390/antiox6010003
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发表时间：
2016-12-30
期刊：
影响因子：
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通讯作者：
Hamilton CJ
中科院分区：
文献类型：
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作者：
Anwar A;Gould E;Tinson R;Groom M;Hamilton CJ
大蒜中的活性硫物质长期以来以其健康益处和抗菌特性而闻名。在农业方面，这一主题目前正在寻求新的生物农药，以解决新出现的环境问题和对许多常规化学农药使用的更严格限制。虽然这些大蒜衍生的生物活性物质的确切作用方式很复杂，但最近的研究提供了许多新的见解，加深了我们对大蒜衍生产品（如大蒜提取物和大蒜油）的理解。本文综述了它们对各种农作物害虫的活性。在许多情况下，似乎存在与来自葱属物种的含硫化合物相关的广泛活性，其表现为多种杀虫、抗真菌和杀线虫活性。这些活动为开发这种天然化学物质作为“绿色农药”提供了新的认识。
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”.