Abstract

A REVIEW ON AN ALLIUM CEPA AS A SUPER FOOD

Anushka Dwivedi and Vinod Kumar Gupta*

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Abstract

Breast cancer is the most prevalent cancer worldwide, and a diet high in fruits and vegetables, such as onions, has been associated with a reduced risk. Onions, originating in Eurasia, have been used for health benefits like weight reduction, cancer risk reduction, improved bone density, and relief from sore throats. They have a distinct bulb shape, color, and pungent taste and thrive in well-drained, loamy soils with proper sunlight exposure and essential minerals. Circulating tumor markers are used in clinical follow-up and monitoring of therapeutic interventions tailored to breast cancer patients. Onions contain antioxidant properties, such as quercetin and kaempferol, which can reduce the risk of cataracts, neurodegenerative disorders, cancers, ulcers, and cardiovascular diseases by lowering cholesterol levels. Researchers have developed well-adapted F1 hybrids with high-quality phytochemicals to improve the productivity of Indian short-day onions. Nonconventional extraction methods are emerging to minimize environmental impact and offer greener alternatives. Researchers have explored methods like ultrasound-assisted extraction, subcritical water extraction, supercritical fluid extraction, and microwave-assisted extraction for extracting bioactive compounds from onion peel. These methods have shown increased yields, reduced solvent usage, and improved quality. Allium cepa, found in onions and garlic, has therapeutic properties such as reducing blood sugar levels, protecting against liver damage, and alleviating depression and anxiety. Additionally, onion and garlic extracts have been linked to reduced cardiovascular risk factors and cardioprotective properties.

Keywords: Allium cepa, Antioxidants, Quercetin, Cancer.