Onion (Allium cepa L.) as an ancient potential source of Vitamin C for boosting immune functionality
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Authors
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ANIL KHAR
Indian Agricultural Research Institute
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Hira Singh
Keywords:
Allium cepa L., Ascorbic acid, Bulb onion, Immunity, Vitamin CAbstract
Bulb onions (Allium cepa L.), consumed worldwide, possessed essential oils that give distinct flavour and aroma to the food. Globally, onion is a very well accepted vegetable crop due to its medicinal and nutritional values as well as its unique and peculiar flavour, mostly as a result of the crop's several potential culinary, processing and industrial uses. Its bulbs contain high amounts of essential nutrients such as proteins, essential amino acids, vitamins C, macro- and micro-minerals, as well as several bioactive compounds. Nevertheless, its value as an important source of vitamin C explicitly is unrecognized. This vitamin is a crucial component of the living cellular systems for numerous metabolic purposes and as a powerful antioxidant to alleviate oxidative stresses. Significant diversity in the concentration of vitamin C among onion genotypes was documented in scientific reports. Its concentration varied with bulb colour considerably. White coloured bulb onions possessed lesser compared to red coloured bulbs. This compiled information in this review paper could be of immense help for food scientists and nutritionists as well as future onion breeding for developing new cultivars with higher concentrations of vitamin C to ensure nutritional security and boosting immunity. Herbal based bioactive compounds or nutraceuticals is better option than to consume synthetic supplements or drugs for a specific or general ailment. In the 21st century, a principle “Food as Medicine” is gaining an immense focus of scientists across several disciplines and hence, the systematic research work on bulb onions might certainly play a major role in the future.
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