Onion: Nature Protection Against Physiological Threats
Hafiz Ansar Rasul Suleriaa b, Masood Sadiq Butta c, Faqir Muhammad Anjuma c, Farhan Saeeda c, Nauman Khalidd✉
- aNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38040, Pakistan
- ba National Institute of Food Science and Technology, University of Agriculture , Faisalabad 38040 , Pakistan
- cNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38040 Pakistan
- dDepartment of Global Agricultural Sciences, Graduate School of Agriculture and Life Sciences , University of Tokyo , 1-1-1, Yayoi, Bunkyo-ku , Tokyo , 113-8657 , Japan
- ✉Corresponding author
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Abstract
Onion (Allium cepa L.) is found in various regions of Europe, North America, Asia, and Africa. It is one of the classic examples of Allium species used not only for culinary preparations but also for medicinal purposes. Onion with a variety of purposes is often used as a raw material in many dishes and accepts almost all of the traditions and culture. Owing to its storage characteristics and durability of shipping, onions have been traded more widely than most vegetables. The pungent fractions of garlic are mostly sulfur-containing moieties while its two chemical groups have marked effect on human health. These are flavonoids and ALK (EN)-based cysteine sulfoxides (ACSOs). Compounds in onions have been reported with a range of health benefits, including anticancer properties, antiplatelet activity, antithrombotic activity, antiasthmatic activity, and antibiotic effects.
TL;DROnion (Allium cepa L.) is one of the classic examples of Allium species used not only for culinary preparations but also for medicinal purposes, including anticancer properties, antiplatelet activity, antithrombotic activity, antiasthmatic activity, and antibiotic effects. (Semantic Scholar)