Onion Products: Source of Healthy Compounds

Vanesa Benítez, Esperanza Mollá, María A. Martín-Cabrejas, Yolanda Aguilera, Francisco-Javier López Andréu and Rosa M. Esteban
Instituto de Investigación en Ciencias de la Alimentación (CIAL) Campus de la Universidad Autónoma de Madrid, Madrid, Spain

Series: Food Science and Technology, Nutrition and Diet Research Progress
BISAC: MED060000

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Volume 10

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Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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Recently, extensive research has focused on the beneficial and medicinal properties of onions (Allium cepa L.) and it has been reported that onions are effective in cardiovascular disease, due to their hypocholesterolemic, hypolipidemic, anti-hypertensive, anti-diabetic, antithrombotic and anti-hyperhomocysteinemia effects, and have many other biological activities such as antimicrobial, antioxidant, anticarcinogenic, antimutagenic, antiasthmatic, immunomodulatory and prebiotic activities. (Imprint: Nova)

Abstract

Introduction

Bioactive Characterization of Products Derived from Onion

Conclusion

References

Index

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