Phytochemistry of Allium cepa L. (Onion): Its Nutritional and Pharmacological Importance

Abstract

The present study was conducted to review the phytochemical composition, nutritional and pharmacological values of Allium cepa L. (Onion). Attempts have been made to compile the findings of 75 articles into a single manuscript. Onion is cultivated all over the world. The onion bulbs are comprised of polysaccharides including peptides, fructans, flavonoids (mostly quercetin), saccharose and organosulfur compounds having salutary effects on human health. The onion in the diet gives us a positive response in nutritional manner. The nutritional contents of onion bulb are crude oil, vitamin E, sodium, potassium, and zinc. The onion bulb has the potential to reduce the problem of stomach cancer, osteoporosis, and brain cancer in human beings. In addition, onion is antidiabetic, anti-inflammatory, anti-scar, antispasmodic, antiseptic, anti-genotoxic, anti-mutagenic, diuretic,anti-parasitic, antimicrobial, antipyretic, and Analgesic.