Don’t Cry – Healthy Onions Are Here to Stay

Whoever said that onion soup is good must have known the real nutritional value of an onion – it contains copious heart-healthy compounds, antioxidants and soluble fiber. Michael Havey, a scientist with the United States Department of Agriculture Agricultural Research Service (ARS) has been trying to bring out these good qualities in onions.

Thiosulfinates, a group of blood-thinning compounds that can bust up platelets that might otherwise form troubling plugs at sites of vascular damage, is the reason behind the pungency of onions. Fructans are a source of soluble fiber shown to reduce rates of colorectal cancers, while onion flavonoids, such as quercetin, show proven antioxidant activity. Havey and colleagues are looking for genes that increase the levels these compounds in onions, and they have recently discovered one that helps onions accumulate the fibrous fructans.

Havey has also identified a gene that coordinates the buildup of sucrose in onion bulbs. This means it may be possible to boost the veggie's naturally sweet flavors, while still increasing the compounds that are linked to good health.

Readers can access the news article at http://www.ars.usda.gov/News/docs.htm?docid=1261.