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Extra virgin olive oil enhances polyphenol and carotenoid extractability: A study applying the sofrito technique
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 process, using sofrito as a representative model of the Mediterranean diet.
Anti-diabetic potential of onion: A review
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...
Effect of storage, food processing and novel extraction technologies on onions flavonoid content: A review
Storage may change onions’ chemical structure of bioactive compounds, which can lead to profound differences in bioavailability of flavonoid compounds.
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