Some components of the onion have antioxidant and antimicrobial properties, making it possible to use this bulb for food preservation. This is demonstrated by researchers from the Polytechnic University of Cataluña (UPC) and the University of Barcelona (UB) in a study that has just been published…

The study, that has just been published by the International Journal of Food Science and Technology, shows that the flavonoids of onion, in addition to having beneficial properties for health, increase the life of foods, and so “they are a natural alternative to artificial additives used in the food industry.” Flavonoids are phenolic compounds (with the phenol group) which are synthesized by plants.

The results confirm that, especially the yellow variety, is “a good source of these types of substances, and there is a positive correlation between the presence of flavonoids and their antioxidant capacity…”

Previous studies indicate that flavonoids have beneficial effects for health due to their antioxidant, anti-inflammatory, cardioprotective, vasodilatory and anti-carcinogenic properties, making it of special interest in the prevention of chronic illnesses, such as cardiovascular illnesses, and some types of cancer…

The onion (Allium cepa) is one of the most cultivated and consumed vegetables on the planet (around 66 million tonnes in 2008, of which 1.1 million were produced in Spain, especially in Castilla-La Mancha), and one of the main ingredients of the Mediterranean diet.

Certainly is a significant part of my diet. Most of my recipes start with “brown an onion”…