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The effect of onion phytochemicals on chronic diseases
Phytochemicals in onions can help prevent chronic diseases due to beneficial properties and effects such as anti-oxidant, anti-obesity, anti-diabetic, anti-cardiovascular and anti-cancer. This research examines the potential effects of onions and their phytochemicals on chronic diseases.
The link between dietary intake of flavonols and cognitive performance
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...
How cooking methods can influence the beneficial phenolic compounds we get from onions
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 stream during digestion.
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