Chinese onion, and shallot, originated in Asia, medicinal plants for healthy daily recipes

Abstract

Shallot is an important part of diet of many populations and there is long-held belief in their health enhancing properties. Shallots, like onions, are a member of the Allium family, but their flavor is richer, sweeter, yet more potent. The most important benefits of shallots are high source of antioxidants, improve heart health, cancer prevention, diabetes, anti-inflammatory, antimicrobial, might help fight obesity, and help to prevent or treat allergies. Shallots are a rich source of flavonoid antioxidants such as quercetin and kaempferol. They contain sulfur antioxidant compounds such as diallyl disulfide, diallyl trisulfide, and allyl propyl disulfide. Shallots hole proportionately more concentration of vitamins and minerals than in onions, especially vitamin-A, pyridoxine, folates, thiamin, vitamin-C etc. Chinese onion has very complex nutritional composition and holds the better characteristics for its potential development as a food ingredient, source of antioxidant; it contains secondary metabolites such as flavonoids, particularly flavonols and anthocyanin, phytosterols and saponins. It is also one of the most important medicinal plant in Eastern Asia. It contains many vitamins and minerals and it is rich in sulphur amino acids. Chinese onion was found to possess a panoply of bioactive compounds and numerous pharmacological properties, including antimicrobial, antioxidant, analgesic, anti-inflammatory, anti-diabetic, hypolipidemic, anti-hypertensive and immune-protective effects.