Onion: nature protection against physiological threats

Suleria, Hafiz Ansar Rasul, Butt, Masood Sadiq, Muhammad Anjum, Faqir, Saeed, Farhan and Khalid, Nauman 2015, Onion: nature protection against physiological threats, Critical review in food science and nutrition, vol. 55, no. 1, pp. 50-66, doi: 10.1080/10408398.2011.646364.

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Title Onion: nature protection against physiological threats
Author(s) Suleria, Hafiz Ansar Rasul
Butt, Masood Sadiq
Muhammad Anjum, Faqir
Saeed, Farhan
Khalid, NaumanORCID iD for Khalid, Nauman orcid.org/0000-0002-8045-199X
Journal name Critical review in food science and nutrition
Volume number 55
Issue number 1
Start page 50
End page 66
Total pages 18
Publisher Taylor & Francis
Place of publication New York, N.Y.
Publication date 2015
ISSN 1549-7852
Keyword(s) Allium cepa
physicochemical characteristics
nutritional benefits
functional benefits
health promoting potential
Summary 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.
Language eng
DOI 10.1080/10408398.2011.646364
Field of Research 090899 Food Sciences not elsewhere classified
090801 Food Chemistry and Molecular Gastronomy (excl Wine)
0908 Food Sciences
1111 Nutrition And Dietetics
0702 Animal Production
Socio Economic Objective 860105 Nutraceuticals and Functional Foods
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2015, Taylor & Francis
Persistent URL http://hdl.handle.net/10536/DRO/DU:30086044

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