Objectives. Functional components in alliums have long been maintained to play a key role in modifying the major risk factors for
chronic disease. To obtain a better understanding of alliums for
chronic disease prevention, we conducted a systematic review for risk factors and prevention strategies for
chronic disease of functional components in alliums, based on a comprehensive English literature search that was conducted using various electronic search databases, especially the PubMed, ISI Web of Science, and CNKI for the period 2007-2016. Allium genus especially garlic, onion, and Chinese chive is rich in organosulfur compounds,
quercetin,
flavonoids,
saponins, and others, which have anticancer, preventive cardiovascular and
heart diseases, anti-
inflammation, antiobesity, antidiabetes,
antioxidants, antimicrobial activity, neuroprotective and immunological effects, and so on. These results support Allium genus; garlic and onion especially may be the promising dietotherapeutic vegetables and organopolysulfides as well as
quercetin mechanism in the treatment of
chronic diseases. This review may be used as scientific basis for the development of functional food, nutraceuticals, and alternative drugs to improve the
chronic diseases.