Flavonoids and organosulfur compounds are the two major classes of
secondary metabolites found in onions that are believed to play a
role as health-promoting, disease-preventing dietary supplements,
including antioxidant activity. In this book, the authors present
topical research in the study of onion consumption and health
effects. Topics include an overview on the bioactivity of onions;
an ultrasound-assisted flavonoid extraction from onions; and the
physiological attributes of GST, Gly I, Gly II and allinase in
onion bulbs and cultured cells.
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