Plant foods are consumed worldwide due to their immense energy density and nutritive
value. Their consumption has been following an increasing trend due to several metabolic …

In this study, the synergistic effects of black onion on the hypolipidemic and antioxidant
activities in T2DM rats induced by a high-fat-diet and alloxan were investigated. The results …

The present study aimed to investigate the influence of the food matrix on the
bioaccessibility of free and bound (poly) phenols in different plant-based foods. These plant …

Vegetables are frequently processed before consumption. However, vegetable
functionalization continues beyond ingestion as the human digestive tract exposes …

Onion (Allium cepa L.) and its newly derived product “black onion” are characterised by the
presence of compounds with potential bioactivity, particularly organosulfur compounds …

This study investigates the impact of nitrogen (N), sulfur (S), and iron (Fe) fertilization on
secondary metabolites, particularly quercetin and its forms, in onion bulbs (Allium cepa L.) …

Plant foods are consumed worldwide due to their immense energy density and nutritive
value. Their consumption has been following an increasing trend due to several metabolic …

The health properties related to onion intake are attributed mainly to the presence of
bioactive compounds, particularly phenolic and organosulfur compounds (OSCs). The aim …

Functional foods are whole foods made from microbes or plants that have been
supplemented with extra nutrients or bioactive substances that can be found in nature and …

People all throughout the world, get about 15–20% of their calories from protein. This makes
protein a crucial nutrient. In order to feed nearly nine billion people by 2050, we must …