Onion’s ability to reduce feeding and weight in fat-fed obese mice: its induction by cut and incubation at room temperature

Health benefits with onion have been widely documented. However, its effect on obesity remains elusive. Here, we show an ability of onion to reduce food intake and weight in fat-fed obese mice: it appears upon cut and 35 °C-incubation but is masked under no cut and immediate 100 °C-exposure. We propose “cut and incubation” as critical processing/cooking to elicit onion’s anti-obesity ability.