Latest scientific papers
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Onions are rich in bioactive compounds and have been found to help prevent various chronic diseases, including obesity. A systematic review and meta-analysis of five clinical trials (using onions and onion peels) found body weight, body mass index (BMI), waist circumference and triglyceride levels were all significantly reduced in those who consumed onions compared with the placebo group who did not. The authors concluded onion intake had an anti-obesity effect which reduced body weight and body fat, and this effect was particularly pronounced with onion peel.
The protective role of onion against neurodegeneration and Alzheimer’s disease can be attributed to active ingredients such as flavonoids, and quercetin in particular. Quercetin is a phytochemical that possesses antioxidant properties and has a protective effect against ageing – it has anti-oxidative, anti-inflammatory, anti-proliferative, anti-carcinogenic, anti-diabetic and anti-viral properties.
Onions are a nutritious vegetable with many health benefits, however, fresh onions are high in FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides and polyols), which may be problematic for people with Irritable Bowel Disease (IBD). Eating fermented onions may reduce FODMAP problems and increase the availability of bioactive compounds, especially quercetin.
Eating onions can have a beneficial effect on bone density in perimenopausal and postmenopausal non-Hispanic older white women. Those that consume onions most frequently may decrease their risk of hip fracture by more than 20% versus those who never consume onions.
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.
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 stream during digestion.
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 perspectives.
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.
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