Potential effects of onion (Allium cepa L.) and its phytomolecules on non-communicable chronic diseases: a review

The global increase in the morbidity and mortality of non-communicable chronic diseases threaten human health significantly. Therefore, in the treatment of non-communicable chronic diseases, it is needed to develop disease-specific and personalised nutrition strategies following the principles of adequate and balanced nutrition. Potential effects of vegetables and their phytomolecules on diseases have been of interest. There are different types and amounts of phytomolecules in onion, which is commonly known as the queen of vegetables. Phytomolecules, such as different types of phenolic and sulphur compounds, in onion can prevent non-communicable chronic diseases due to their various potential effects, such as anti-oxidant, anti-obesity, anti-diabetic, anti-cardiovascular, and anti-cancer, and this has been among the research topics in the literature. These potential effects can occur through energy metabolism, adipogenesis, lipogenesis, diabetes-related enzymes, insulin signalling, glycogenesis, vasodilator, endothelial, apoptosis, angiogenesis, and metastasis pathways. In this review article, it is aimed to explain the potential effects of onion and its phytomolecules on non-communicable chronic diseases. Clinical determination of the effects of onion and its components will significantly assist to further researches about the medical nutrition therapy strategies of chronic diseases.

Automated summary

Studies have shown that onions contain various phytochemicals, such as phenolic and sulfur compounds, which play a significant role in preventing non-communicable chronic diseases. These phytochemicals may exert their effects through multiple pathways, including antioxidant, anti-obesity, anti-diabetic, anti-cardiovascular, and anti-cancer effects.