Some components of the onion have antioxidant and anti-microbial properties, making it possible to use it to preserve food, says a new study.
"The onion can be effective for delaying lipid oxidation in emulsions of oil and water - a model system of foods like margarines and mayonnaises - and it inhibits the growth of micro-organisms that alter foods," Santas says. The scientific team analysed onions of the white and yellow varieties. The researchers demonstrated that phenolic compounds in the onion prevent the development of bacteria, micro-organisms typically associated with the deterioration of foods, said an UB release. Previous studies indicate that flavonoids have beneficial effects for health due to their antioxidant, anti-inflammatory, cardio-protective, vasodilatory and anti-carcinogenic properties. The study was published in the International Journal of Food Science and Technology. IANS
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