by Australian Onions | Nov 15, 2022 | Research Updates
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...
by Australian Onions | Jul 6, 2022 | Research Updates
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...
