Vol. 12, Issue 8 (2023)

The utilization of onion peel as a functional food has gained significant attention in recent years due to its rich composition of bioactive compounds and potential health benefits. Traditionally considered as waste, onion peel contains various phytochemicals such as flavonoids, phenolic acids, and quercetin, which exhibit potent antioxidant, anti-inflammatory, and antimicrobial properties. These bioactive compounds have shown promising effects in the prevention and management of several chronic diseases, including cardiovascular diseases, diabetes, and certain types of cancer.

This abstract presents an overview of the current research on the utilization of onion peel as a functional food. It highlights the extraction methods employed to isolate the bioactive compounds from onion peel and discusses their biological activities. The antioxidant capacity of onion peel extracts has been demonstrated through various in vitro and in vivo studies, showcasing their ability to scavenge free radicals and reduce oxidative stress. Additionally, the anti-inflammatory properties of onion peel have been linked to the modulation of inflammatory pathways and the inhibition of pro-inflammatory enzymes.

Furthermore, onion peel extracts have shown potential in managing diabetes by reducing blood glucose levels, improving insulin sensitivity, and inhibiting carbohydrate-digesting enzymes. The anti-cancer properties of onion peel compounds have been investigated in numerous studies, revealing their ability to inhibit tumor growth, induce apoptosis, and prevent metastasis. These findings suggest that onion peel can be incorporated into functional foods or dietary supplements to provide health benefits beyond basic nutrition.