Abstract

Abstract Onion is a part of allium family of vegetable and it has been cultivated for centuries for their flavors, characteristics and their medicinal properties. In past few years, onion production has increased by 25% with respect to current production and after tomatoes; it is second most important horticultural crop. Onions are versatile and used as main ingredient in Indian cooking recopies. Onions gives flavors to many varieties and has many benefits to human health. These are the rich source of nutrients, vitamins flavonoids and the many sulphur containing organic compounds. The two important flavonoids – anthocyanin, quercetin and its derivatives which are responsible for the yellow and brown skins of many other varieties. The other most important flavonoid - alk(en)yl cysteine sulphoxides (ACSOs) that is flavor precursor,which gives odour and taste of onion. Onion has a variety of health benefits which include anticarcinogenic properties, antiplatelet activity, antithrombotic activity, antiasthmatic and antibiotic effects. Here, we review the health benefits of the onion, and the chemical reaction occurs in onion when they cut or chopped.

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