The longitudinal association between onion consumption and risk of depressive symptoms: results from the TCLSIH Cohort study and the UK Biobank-Reference-Cited by-同舟云学术

The longitudinal association between onion consumption and risk of depressive symptoms: results from the TCLSIH Cohort study and the UK Biobank

Published:2023 Issue:1 Volume:14 Page:195-205
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Yang Honghao¹²,Gu Yeqing³,Zhang Bei¹²,Meng Ge¹⁴,Zhang Qing⁵,Liu Li⁵,Wu Hongmei¹²,Zhang Shunming¹²,Zhang Tingjing¹²,Wang Xuena¹²,Zhang Juanjuan¹²,Sun Shaomei⁵,Wang Xing⁵,Zhou Ming⁵,Jia Qiyu⁵,Song Kun⁵,Wang Yaogang⁶⁷,Huang Tao⁸^ORCID,Niu Kaijun¹²³⁵⁹^ORCID

Affiliation:

1. Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, China

2. School of Public Health of Tianjin University of Traditional Chinese Medicine, Tianjin, China

3. Institute of Radiation Medicine, Chinese Academy of Medical Sciences & Peking Union Medical College, Tianjin, China

4. Department of Toxicology and Sanitary Chemistry, School of Public Health, Tianjin Medical University, Tianjin, China

5. Health Management Centre, Tianjin Medical University General Hospital, Tianjin, China

6. School of Public Health, Tianjin Medical University, Tianjin, China

7. School of Integrative Medicine, Public Health Science and Engineering College, Tianjin University of Traditional Chinese Medicine, Tianjin, China

8. Department of Epidemiology and Biostatistics, School of Public Health, Peking University Health Science Center, Beijing, China

9. Tianjin Key Laboratory of Environment, Nutrition and Public Health, Tianjin, China

Abstract

Two large prospective cohorts from China and the UK have firstly demonstrated that habitual onion consumption was associated with a lower risk of depressive symptoms in the general population.

Funder

National Health Commission of the People's Republic of China

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D2FO01640K

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4. Antioxidative Compounds from the Outer Scales of Onion

5. Health Benefits of the Flavonoids from Onion: Constituents and Their Pronounced Antioxidant and Anti-neuroinflammatory Capacities

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