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Ce produit n'est pas destiné à diagnostiquer, traiter, guérir ou prévenir toute maladie. Ces déclarations n'ont pas été évaluées par la Food and Drug Administration.
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Ces informations sont fournies à titre éducatif uniquement et ne remplacent pas un avis médical professionnel, un diagnostic ou un traitement. Consultez toujours votre professionnel de santé avant d'utiliser des plantes, surtout si vous êtes enceinte, allaitez, prenez des médicaments ou avez une condition médicale.
Allium ascalonicum
Middle Eastern allium with flavonoids and quercetin used medicinally across Asian and European traditions.
Shallot (Allium ascalonicum) is a culinary and medicinal allium rich in flavonoids, particularly quercetin and kaempferol, as well as allicin. It is traditionally used in Persian, Southeast Asian, and European folk medicine for its antioxidant, antimicrobial, anti-inflammatory, and digestive properties. Modern research supports these uses, though evidence remains limited to pilot and in vitro studies.
The pharmacological effects of shallot are attributed to its sulfur-containing compounds (e.g., allicin) and flavonoids (quercetin, kaempferol, fisetin). Allicin inhibits bacterial and fungal growth by disrupting microbial thiol enzymes. Quercetin and kaempferol exert anti-inflammatory effects via inhibition of NF-κB and COX-2 pathways, while also acting as free radical scavengers. Fisetin modulates sirtuin pathways and has been shown to induce apoptosis in cancer cell lines. The prebiotic fiber content supports digestive health by promoting beneficial gut microbiota.
Middle Eastern allium with flavonoids and quercetin used medicinally across Asian and European traditions.
Shallot (Allium ascalonicum) is a culinary and medicinal allium rich in flavonoids, particularly quercetin and kaempferol, as well as allicin. It is traditionally used in Persian, Southeast Asian, and European folk medicine for its antioxidant, antimicrobial, anti-inflammatory, and digestive properties. Modern research supports these uses, though evidence remains limited to pilot and in vitro studies.
The pharmacological effects of shallot are attributed to its sulfur-containing compounds (e.g., allicin) and flavonoids (quercetin, kaempferol, fisetin). Allicin inhibits bacterial and fungal growth by disrupting microbial thiol enzymes. Quercetin and kaempferol exert anti-inflammatory effects via inhibition of NF-κB and COX-2 pathways, while also acting as free radical scavengers. Fisetin modulates sirtuin pathways and has been shown to induce apoptosis in cancer cell lines. The prebiotic fiber content supports digestive health by promoting beneficial gut microbiota.