{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T05:05:51Z","timestamp":1789103151900,"version":"build-2803163510"},"reference-count":135,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T00:00:00Z","timestamp":1788912000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"University of Oradea","award":["INO\u2013Transfer\u2013UO, 3rd Edition, 2026 Grant agreement:11\/24.07.2026"],"award-info":[{"award-number":["INO\u2013Transfer\u2013UO, 3rd Edition, 2026 Grant agreement:11\/24.07.2026"]}]},{"award":["INO\u2013Transfer\u2013UO, 3rd Edition, 2026 Grant agreement:11\/24.07.2026"],"award-info":[{"award-number":["INO\u2013Transfer\u2013UO, 3rd Edition, 2026 Grant agreement:11\/24.07.2026"]}],"id":[{"id":"https:\/\/ror.org\/00wzhv093","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>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 contains sulfur compounds, polyphenols, vitamins, minerals, and pigments, whose levels vary with plant organ, developmental stage, environmental conditions, and processing. These constituents are associated mainly with antioxidant, antimicrobial, cardioprotective, and cytoprotective effects; however, evidence is derived predominantly from in vitro and animal studies, with limited clinical validation. In food systems, A. ursinum may enhance nutritional value, oxidative stability, sensory properties, and shelf life. Extraction, encapsulation, and stabilization technologies may support its use as a natural alternative to synthetic additives. Nevertheless, compositional variability, processing stability, bioavailability, authenticity, quality control, and raw-material supply remain major barriers to standardization and industrial application. Further research should combine phytochemical characterization with technological, safety, clinical, and sustainability assessments to enable reliable use of A. ursinum in food and nutraceutical products.<\/jats:p>","DOI":"10.3390\/antiox15091144","type":"journal-article","created":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T14:02:48Z","timestamp":1788962568000},"page":"1144","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Allium ursinum L. as a Source of Natural Antioxidants: Phytochemical Diversity, Biological Effects, and Functional Food Applications"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0581-7461","authenticated-orcid":false,"given":"Cristina Adriana","family":"Rosan","sequence":"first","affiliation":[{"name":"Department of Food Engineering, Faculty of Environmental Protection, University of Oradea, 410048 Oradea, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0008-4959-1530","authenticated-orcid":false,"given":"George Alin","family":"Opris","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Environmental Protection, University of Oradea, 410048 Oradea, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8340-0004","authenticated-orcid":false,"given":"Alexandra Cristina","family":"Tocai (Mo\u021boc)","sequence":"additional","affiliation":[{"name":"Department of Preclinical Disciplines, Faculty of Medicine and Pharmacy, University of Oradea, 410087 Oradea, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daniela","family":"Gitea","sequence":"additional","affiliation":[{"name":"Department of Pharmacy, Faculty of Medicine and Pharmacy, University of Oradea, 410028 Oradea, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-0693-056X","authenticated-orcid":false,"given":"Ruben","family":"Bud\u0103u","sequence":"additional","affiliation":[{"name":"Department of Silviculture and Forestry Engineering, Faculty of Environmental Protection, University of Oradea, 410048 Oradea, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Manuel Alexandru","family":"Gitea","sequence":"additional","affiliation":[{"name":"Department of Agriculture and Horticulture, Faculty of Environmental Protection, University of Oradea, 410048 Oradea, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9562-4809","authenticated-orcid":false,"given":"Simona Ioana","family":"Vicas","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Environmental Protection, University of Oradea, 410048 Oradea, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,9]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1625","DOI":"10.1016\/S0140-6736(25)01201-2","article-title":"The EAT\u2013Lancet Commission on Healthy, Sustainable, and Just Food Systems","volume":"406","author":"Thilsted","year":"2025","journal-title":"Lancet"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1111","DOI":"10.1093\/nutrit\/nuad103","article-title":"Underutilized Plants Increase Biodiversity, Improve Food and Nutrition Security, Reduce Malnutrition, and Enhance Human Health and Well-Being. 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