Health benefits of onion

Reshmi K. Vijayan, M. Mohamed Essa*, Amani S. Al-Rawahi, Gilles J. Guillemin, Subash Selvaraju, Manivasagam Tamilarasan, Annadurai Anandhan

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

Onion (Allium cepa L.) is one of the most widely used vegetable crops, belonging to the Liliaceae family. It is found across a wide range of latitudes and altitudes in Europe,Asia, North America, and Africa. Onions are rich in health promoting dietary flavonoids and the alk(en)yl cysteine sulfoxides (ACSOs). The anthocyanins in onion impart a red/purple color to some varieties and flavonols, such as quercetin and its derivatives, are responsible for the yellow and brown skins of many other varieties. Promising results have been obtained from both in vitro and in vivo investigations. Thus far, potential health benefits include antibacterial, antithrombotic, antiplatelet, and anti-asthmatic activities. Onions also exhibit immune modulatory, cardio-protective, nephro-protective,and anti-diabetic effects. This chapter reviews the spectrum of health protective effects and the related mechanisms of action of onion phytonutrients.

Original languageEnglish
Title of host publicationFood as medicine
EditorsM. Mohamed Essa, Mushtaq A. Memon
Place of PublicationNew York
PublisherNova Science Publishers
Pages95-108
Number of pages14
ISBN (Electronic)9781624177828, 1624177824
ISBN (Print)9781624177477
Publication statusPublished - 2013
Externally publishedYes

Publication series

NameFood science and technology
PublisherNova Science Publishers

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