Traditional uses, phytochemistry and pharmacology of allium cepa L

Abstract

The common onion (Alliumcepa Linn), one of the earliest cultivated plants in the Liliaceae family, is used as a seasoning and vegetable in cooking around the world. It's an essential element in many parts of Africa. Egypt is the first country to grow abstinent, despite the fact that it is mostly manufactured there. In addition to several minerals, vitamins, and secondary metabolites such as phenolic acids, flavonoids, thiosulfinates, saponins, and phytosterols, it contains sulfur that contains amino acids. In addition to being primarily used as food, onions provide several other health benefits. Widespread pharmacological properties of onions, such as their antibacterial, antidiabetic, anticancer, and antioxidant cardiovascular effects, support their potential application in the treatment of a wide range of illnesses. The purpose of this review is to provide an overview of previous research on the beneficial benefits of this treatment on a number of co-morbidities, such as diabetes, obesity, hypertension, and hyperlipidemia.