Demonstrates the health benefits of onion bioactive compounds in reducing inflammation and improving lipid profiles.
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.
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Elena-Iuliana Andrieș (2026) studied this question.
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