Author(s):

Anuradha Pannu, Dr. Pawan Jalwal and Dr. Balvinder Singh

Abstract: Onion is a versatile food which is used as traditional Indian spice. It is an essential part of food habit and has immense health benefits therefore consumed for its putative nutritional and health benefits for centuries. Onion (Allium cepa L.) belongs to Family: Liliaceae (lilies) and easily digestible aromatic vegetable used globally. Onions contains phenolics and flavonoids that have potential anti-inflammatory, anticholesterol, anticancer, and antioxidant properties. Moreover, onion is also prescribed to relieve headaches, coughs, snakebite, to facilitate bowel movements, erections and hair loss. A study found that on consumption of large amounts of Allium vegetables reduces the risk for gastric and prostate cancer. A Quercetin-3’-O-beta-D-glucoside isolated from A. cepa has antioxidant activity. Moreover, onion flesh and onion peel were also found to enhance antioxidant status in aged rats. Such an outcome has been attributed to the antioxidant, xanthine oxidase inhibitory, and superoxide radical scavenging activities of onion peel. Some epidemiological studies relate onion’s antioxidant activity to the presence of organosulfur-compounds and flavonoids.

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