Onion (Allium cepa L.) is potentially a good source of important antioxidants

In vitro and in vivo immunomodulatory potential of Pedicularis longiflora and Allium carolinianum in alloxan-induced diabetes in rats

(2018) Mohd. Iqbal Yatoo et al.   BIOMEDICINE & PHARMACOTHERAPY

Haemato-protective influence of dietary fenugreek ( Trigonella foenum-graecum L.) seeds is potentiated by onion ( Allium cepa L.) in streptozotocin-induced diabetic rats

(2018) Seetur R. Pradeep et al.   BIOMEDICINE & PHARMACOTHERAPY

Extraction techniques and analysis of anthocyanins from food sources by mass spectrometry: An update

(2018) Paulina Ongkowijoyo et al.   FOOD CHEMISTRY

Antimicrobial and antioxidant properties of various Greek garlic genotypes

(2018) Spyridon Petropoulos et al.   FOOD CHEMISTRY

Comparative study on the composition of free amino acids and derivatives in the two botanical origins of an edible Chinese herb “ Xiebai ”, i.e., Allium chinense G. Don and Allium macrostemon Bunge species

(2018) Quan He et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant and antibacterial evaluation of polysaccharides sequentially extracted from onion ( Allium cepa L.)

(2018) Yi-Long Ma et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Neuroprotective effect of S-allyl cysteine on an experimental model of multiple sclerosis: Antioxidant effects

(2018) B.M. Escribano et al.   Journal of Functional Foods

Allium tuberosum : Antidiabetic and hepatoprotective activities

(2017) Xingli Tang et al.   FOOD RESEARCH INTERNATIONAL

Analytical methods for bioactive sulfur compounds in Allium : An integrated review and future directions

(2017) Daniela A. Ramirez et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Subcritical water extraction of wild garlic ( Allium ursinum L.) and process optimization by response surface methodology

(2017) Alena Tomšik et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Antioxidant activity of polyphenols from Ontario grown onion varieties using pressurized low polarity water technology

(2017) Cynthya Maria Manohar et al.   Journal of Functional Foods

Variation of quercetin glycoside derivatives in three onion ( Allium cepa L.) varieties

(2017) Jung-Ho Kwak et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Heated apple juice supplemented with onion has greatly improved nutritional quality and browning index

(2016) Bonggi Lee et al.   FOOD CHEMISTRY

Anthocyanins in cardioprotection: A path through mitochondria

(2016) Julius Liobikas et al.   PHARMACOLOGICAL RESEARCH

Quantification and analysis of anthocyanin and flavonoids compositions, and antioxidant activities in onions with three different colors

(2016) Shi-lin ZHANG et al.   Journal of Integrative Agriculture

Antioxidants of 15 onions with white, yellow, and red colors and their relationship with pungency, anthocyanin, and quercetin

(2015) Eun Jin Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Trichoderma asperellum applications and mineral fertilization on growth promotion and the content of phenolic compounds and flavonoids in onions

(2015) José Gilberto Ortega-García et al.   SCIENTIA HORTICULTURAE

Antioxidative phenolic constituents of skins of onion varieties and their activities

(2013) Tasahil Albishi et al.   Journal of Functional Foods

Effect of sterilisation on dietary fibre and physicochemical properties of onion by-products

(2011) Vanesa Benítez et al.   FOOD CHEMISTRY

A remarkable influence of microwave extraction: Enhancement of antioxidant activity of extracted onion varieties

(2011) Zill-e-Huma et al.   FOOD CHEMISTRY

Physicochemical characteristics of rapidly dried onion powder and its anti-atherogenic effect on rats fed high-fat diet

(2011) Yasunori Hamauzu et al.   FOOD CHEMISTRY

Effect of γ-radiation on green onion DNA integrity: Role of ascorbic acid and polyphenols against nucleic acid damage

(2011) Liliana Jimenez et al.   FOOD CHEMISTRY

Distribution of quercetin-3,4′-O-diglucoside, quercetin-4′-O-monoglucoside, and quercetin in different parts of the onion bulb (Allium cepa L.) influenced by genotype

(2010) Nina Beesk et al.   FOOD CHEMISTRY

Anti-melanogenesis properties of quercetin- and its derivative-rich extract from Allium cepa

(2010) Enos Tangke Arung et al.   FOOD CHEMISTRY

Flavonoids changes in fresh-cut onions during storage in different packaging systems

(2010) M.R. Pérez-Gregorio et al.   FOOD CHEMISTRY

Effect of meteorological conditions on antioxidant flavonoids in Portuguese cultivars of white and red onions

(2010) A.S. Rodrigues et al.   FOOD CHEMISTRY

Hepatoprotective effects of almond oil against carbon tetrachloride induced liver injury in rats

(2010) Xiao-Yan Jia et al.   FOOD CHEMISTRY

The molecular basis of working mechanism of natural polyphenolic antioxidants

(2010) Monica Leopoldini et al.   FOOD CHEMISTRY

Dietary Flavonoid Quercetin and Associated Health Benefits—An Overview

(2010) Arif Tasleem Jan et al.   FOOD REVIEWS INTERNATIONAL

Dietary supplementation of onion inhibits diethylnitrosamine-induced rat hepatocellular carcinogenesis

(2010) Mi-Ae Bang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Sodium 2-propenyl thiosulfate derived from garlic induces phase II detoxification enzymes in rat hepatoma H4IIE cells

(2010) Hye-Sook Chang et al.   NUTRITION RESEARCH

Garlic Increases Antioxidant Levels in Diabetic and Hypertensive Rats Determined by a Modified Peroxidase Method

(2009) Hana Drobiova et al.   Evidence-based Complementary and Alternative Medicine

Polyphenolics from various extracts/fractions of red onion (Allium cepa) peel with potent antioxidant and antimutagenic activities

(2009) Brahma N. Singh et al.   FOOD AND CHEMICAL TOXICOLOGY

Heterocyclic amines and azaarenes in pan-fried meat and its gravy fried without additives and in the presence of onion and garlic

(2009) Beata Janoszka   FOOD CHEMISTRY

Effect of post-harvest practices on flavonoid content of red and white onion cultivars

(2009) Ana Sofia Rodrigues et al.   FOOD CONTROL

Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs

(2009) A.S. Rodrigues et al.   FOOD RESEARCH INTERNATIONAL

Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest

(2009) Rosa María Pérez-Gregorio et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS