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...
The extract of onion bulb, Allium cepa is found to be strongly associated with helping lower high blood glucose (sugar) and managing diabetes and reducing complications. Onion flavonoids have been shown to increase insulin secretion by controlling hormonal release...
Storage may change onions’ chemical structure of bioactive compounds, which can lead to profound differences in bioavailability of flavonoid compounds. Storage Cold storage decreases flavonoid content of onions, particularly anthocyanins which are less stable than...
