Alexandra Cristina Tocai

Allium ursinum L. as a Source of Natural Antioxidants: Phytochemical Diversity, Biological Effects, and Functional Food Applications

Allium ursinum L. (wild garlic) is a promising source of bioactive compounds for functional foods, nutraceuticals, and clean-label products. This review integrates current evidence on its phytochemical composition, biological activities, and food applications. The species contain...