Nutraceutical, pharmaceutical and therapeutic uses of Allium cepa: A review

Dr Ravi Kant Upadhyay


Onions contain phenolics and flavonoids that have potential anti-inflammatory, anti-cholesterol, anticancer, and antioxidant properties. Onions contain 89% water, 1.5% protein, and vitamins B1, B2, and C, along with potassium and selenium. It also contains polysaccharides such as fructosans, saccharose, peptides, flavonoids (mostly quercetin), and essential oil. Onion contains numerous sulfur compounds including thiosulfinates and thiosulfonates; cepaenes; S-oxides; S, S-dioxides; mono, di, and tri-sulfides; and sulfoxides. Onion is highly nutritional and its dietary use improves digestion and mental health and lower down toxigenicity of oils. Onion has potential in treating cardiovascular disease, hyperglycemia, and stomach cancer. Onion contains an important antioxidative, i.e., quercetin that is derived from Allium cepa on aldehyde oxidase low-density lipoprotein which reduces hepatocytes apoptosis in streptozotocin-induced diabetic rat. Onion has great ethnomedicinal importance as native remedies used against diabetes, and related complications are from onion. A. cepa red and white varieties showed antimicrobial and antioxidant activities. These are used in traditional Indian spices and are of great health significance. These are curative for implications from and for food cultures for cardiovascular disease and provide longevity

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