Onion, in all the forms in which it occurs and in its entirety – from the green leaves through the bulb to the peel – contains bioactive compounds (quercetin, kaempferol, alkenyl‑cysteine sulfoxides, cycloalliin, thiosulfates, etc.) that confer hypolipidemic, antioxidant and anti‑inflammatory properties, and can also reduce hepatic and atherosclerotic lesions in animals and in humans.
Elena-Iuliana Andrieș (Thu,) studied this question.