Every time peeling of onion, we will definitely dispose it skin. In fact, of onion skins are rich in compounds that are beneficial to human health. What is it?
According to the researchers, the skin is browned and of onion external layer rich in fiber and flavonoids, while the outer layer of of wasted compounds containing sulfur and fructans. "The skin of the onion can be used as a natural resource with high functional value because these vegetables are rich in compounds that provide benefits to human health," said Vanesa Benitez, a researcher at the Department of Agricultural Chemistry at the Autonomous University of Madrid, Spain.
According to research, browned skin on the of onion can be used as functional ingredients high in fiber and phenolic compounds, such as quercetin and other flavonoids. Two outer fleshy layer of of onion also contain fiber and flavonoids.
"Moreover, it is known that eating fiber reduces the risk of suffering cardiovascular disease, gastrointestinal complaints, colon cancer, type-2 diabetes, and obesity," added the researcher, as quoted from Toi.
Meanwhile, the phenolic compounds help prevent coronary disease and have anticarcinogenic properties. Higher levels of these compounds in dry skin and outer layers of tubers also provide a high antioxidant capacity. This research has been published in detail in the journal Plant Foods for Human Nutrition.
According to the researchers, the skin is browned and of onion external layer rich in fiber and flavonoids, while the outer layer of of wasted compounds containing sulfur and fructans. "The skin of the onion can be used as a natural resource with high functional value because these vegetables are rich in compounds that provide benefits to human health," said Vanesa Benitez, a researcher at the Department of Agricultural Chemistry at the Autonomous University of Madrid, Spain.
According to research, browned skin on the of onion can be used as functional ingredients high in fiber and phenolic compounds, such as quercetin and other flavonoids. Two outer fleshy layer of of onion also contain fiber and flavonoids.
"Moreover, it is known that eating fiber reduces the risk of suffering cardiovascular disease, gastrointestinal complaints, colon cancer, type-2 diabetes, and obesity," added the researcher, as quoted from Toi.
Meanwhile, the phenolic compounds help prevent coronary disease and have anticarcinogenic properties. Higher levels of these compounds in dry skin and outer layers of tubers also provide a high antioxidant capacity. This research has been published in detail in the journal Plant Foods for Human Nutrition.
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