Onion: The Boon For Health
Vivek Kumar Kurrey*
Department of Vegetable Science, Indira Gandhi Krishi Vishwavidyalaya, Raipur, Chhattisgarh-492012, India
Omesh Thakur
Department of Vegetable Science, Indira Gandhi Krishi Vishwavidyalaya, Raipur, Chhattisgarh-492012, India
DOI: NIL
Keywords: Onion, Medicinal, health, Nutritional, benefit
Abstract
Onion is an important and indispensable item and can be found in almost every kitchen around the world. It is an important condiment and vegetable for Indians. The green leaves and bulbs are eaten either raw or used in the preparation of several recipes. It holds a great position in the Indian food market on account of its special characteristics of pungency and indispensability. This article focuses on the nutritional benefits of this important condiment. Numerous health benefits have been attributed to the vegetable, including prevention of cancer and cardiovascular disorders. Onions contain chemical compounds such as phenolics and flavonoids that basic research shows to have potential anti-inflammatory, anti-cholesterol, anticancer and antioxidant properties. These include quercetin and its glycosides quercetin 3,4’-diglucoside and quercetin-4'-glucoside.
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