Vol. 11, Issue 6 (2022)

Author(s):
Ranjith S and Vinoth Kumar M

Abstract:
The common onion (Allium cepa) is one of the world's oldest cultivated plants, used as a vegetable and flavoring all over the world. Sulphur amino acids, as well as a variety of vitamins and minerals, have been found in this species. Flavonoids, phytosterols, and saponins are among the secondary metabolites that have been discovered. Despite its primary usage as a food source, this plant has been shown to provide a wide range of health benefits. A variety of biological activities have been described, including antioxidant, antibacterial, and antidiabetic effects. Onion and its bioactive components have been shown to have antioxidant, antibacterial, anti-inflammatory, anticancer, cardiovascular protective, neuroprotective, and immunomodulatory activities in several studies. I believe that by publishing this review, more people will become aware of onion and its bioactive components, which have the potential to be used in the creation of functional foods and nutraceuticals for the prevention and treatment of certain chronic illnesses.