*School of Biomedical Engineering, Faculty of Engineering and Technology, Shobhit Institute of Engineering and Technology (Deemed to be University), Meerut, India, Email id: manisha.rastogi@shobhituniversity.ac.in
**School of Biomedical Engineering, Faculty of Engineering and Technology, Shobhit Institute of Engineering and Technology (Deemed to be University), Meerut, India, Email id: shiva@shobhituniversity.ac.in
***School of Biotechnology and Bioinformatics, Faculty of Engineering and Technology, Shobhit Institute of Engineering and Technology (Deemed to be University), Meerut, India, Email id: ayush.madaan@shobhituniversity.ac.in
Online Published on 07 January, 2022.
The onion (Allium cepa L.) is an important vegetable that has a high production, domestic, and international commerce. It is historically used as a food component in the Mediterranean diet. In the everyday diet, it is eaten raw, cooked, or processed into various onion products. When onions are added to certain meals, they produce a high concentration of bioactive chemicals that may have health benefits. One of the most widely researched advantages is its impact on cardiovascular disease, which includes hypocholesterolemic, hypolipidemic, anti-hypertensive, antithrombotic, and hypoglycemic actions. Onion consumption has also been shown to have antiproliferative effects in many cancer cell lines, to be involved in bone metabolism and behavior as a potential antidepressant agent, and to stimulate the growth of specific microorganisms in the colon (Bifidobacteria and Lactobacilli) with a general beneficial effect on health. Furthermore, the use of onion as an antibacterial, antioxidant, anti-inflammatory, and asthma-protective substance has been documented in folk medicine.
Antibacterial, Cancer, Onion, Phytochemicals, Vegetable
