In the treatment of chronic diseases, the potential effects of vegetables and their phytochemicals have been studied extensively for many years. Onions are a source of various biologically active phytochemicals such as phenolic acids, thiosulfinates, and flavonoids...
Scientific research has found an association between cognition and dietary flavonoids which have anti inflammatory and antioxidant properties. This study investigated flavonoid in foods – including quercetin found in onions, as well as myricetin, kaempferol and...
Onion are usually consumed raw or after frying, grilling, baking or boiling. The choice of cooking method can cause substantial changes to the physical structure of onions and, in turn, affect how much of their beneficial phenolic compounds we absorb into the blood...
Onions are widely used as anti-microbial agents and have beneficial effects on the digestive, circulatory and respiratory systems, as well as on the immune system. This review paper discusses the many health benefits and traditional uses of onion in pharmacological...
Cooking with olive oil has a positive impact on the bioactive components of onions. The aim of this study was to understand the enhancing effect of olive oil on the extraction of bioactive compounds from other ingredients (tomato, onion, and garlic) in the cooking...
