Vitamins onion

Copper is a metallic element brass is an alloy or mixture of the metallic elements copper and zinc. The surfaces of copper and brass items tarnish with prolonged exposure to air, particularly in moist environments with high carbon dioxide (CO2) or sulfur dioxide (SO2) concentrations (see color Fig. 5.2.1). The compounds that form on the surface, ranging in color from black to blue to dark green, dissolve readily in acidic solutions. Vinegar contains acetic acid, ketchup contains tomatoes rich in ascorbic acid (Vitamin C), and onions contain malic acid and citric acid. All of these foods provide variable amounts of acid to dissolve the tarnish on copper surfaces. 

In the study on colorectal cancer (Table 20.4), a reduced risk was found for increasing intake of anthocyanidins (OR, 0.67 for the highest versus the lowest quintile,p-trend, 0.001), flavonols (OR, 0.64,p-trend < 0.001), flavones (OR, 0.78, p-trend, 0.004), and isoflavones (OR, 0.76, p-trend, 0.001). [Rossi et al., 2006], The estimates did not substantially differ for colon and rectal cancers. After allowance for fruit and vegetable consumption, for dietary fiber, or for micronutrients previously associated to this tumor including vitamin C, the associations with flavonoids did not change by more than 10%. A recent case-control study of 1456 pairs of cases and controls conducted in Sweden confirmed a significant decrease in risk of colorectal cancer for intake of anthocyanidins and flavonols [Theodoratou et al., 2007], but there was no relation for isoflavones and flavones. However, the results on isoflavones and flavones are questionable due to the unusually and generally low intakes of the populations studied. In the Italian population, anthocyanidins were derived mainly from wine, red fruit, and onions, and flavonols from apples or pears, wine, and mixed salads. 

Bell, cayenne, chili, and other varieties of peppers are used in various ways. Chili peppers are popular in Mexico and in the southwest United States. They are used as a seasoning, as cayenne, and a number of other varieties are also used to spice up dishes. Tabasco sauce and paprika are seasonings that come from varieties of pepper plants. Bell peppers are used both as a culinary addition to a dish, much like onions are used, and as a vegetable. Peppers are a good source of vitamin C. Albert von Szent-Gyoigyi received the Nobel Prize in 1937 for his discoveries regarding vitamin C and credits paprika peppers for helping him in his research. 

In addition to quite a few sulfur-containing amino acids, many sulfur containing organic natural products exhibiting notable biological activities are known to date, such as the vitamin biotin, the Allium components which are responsible for the characteristic taste and smell of onion, garlic, and related plants, the antibiotic penicillins and lincomycins as well as the... 

Using a clean test tube and dropper for each test, repeat steps 6 through 8, replacing the vitamin-C solution with other liquids and solids. Add drops of liquid foods or juices until a color change is noted or until you have added about 40 drops of the liquid. Mash solid foods such as onion and potato. Add about 1 g of the food directly to the test tube and stir. Test at least four liquids and four solids. 

Italy) vitamins E and F Eliminates from hands persistent odors like garlic, onion, and fish. Combines antiodor properties with emollient and moisturizing properties, leaving skin soft and gently fragrant... 

There is also the indication that our mental outlook and our nervous system performance can be regulated by diet, and preferably by diet alone, especially by the B-complex vitamins, as found in natural sources such as as brewer s yeast. Brewer s or nutritional yeasts have high protein content of good quality and also desirable trace elements and other benefits. There are also the old standbys like onions and garlic to steady the nerves, and there has even been some talk about flower essences for alleviating depression (e.g., in Natural Health, May/June 1995, p. 80ff). 

MAJOR USES Used in the production of antifreeze, acids, vitamins, hormones, plastics, pharmaceuticals and gas treatment against onion smut and Dutch elm disease. 

Cyclodextrin inclusion compounds have found application in pharmacology, the food industry, and cosmetics. Typical examples are the solubilization of insulin and steroids, the removal of cholesterol from egg yolk, and the conservation of basis notes in perfumes by slow release rates of rose oil and similar ingredients. Chemical stabilization of oxygen-sensitive compounds, e.g., the sulfides of onions and garlic flavor, and of vitamins is also achieved by cyclodexteins. 

Various h bs and supplements such as hawthorn extracts garlic, onion, ginkgo biloba, vitamin and aspirin, maybe used by herbalists for hypertension. Although these sub ances may lo w blood pressure in some individuals their use is not recommended because the fect is ight and usually too gentle to affect mod ate to sev e hypertension. Howev, several studies have demonstrated that hypertensive patients may benefit from daily doses of calcium (800 mg) or magnesium (300 mg). Patients should consult the primary health care provid before taking any h bal remedy. 

The formation of polymers leads to an increase in viscosity. The various lipids that can leach into the frying oil change the properties and the performance of the frying oil. Colored lipids solubilized in the oil contribute to the darkening. Phospholipids are emulsifiers. Traces of liposoluble metal compounds may act as prooxidants. Liposoluble vitamins and phenolic compounds are antioxidants. Volatile compounds (e.g., from fish or onions) contribute to off-flavors. 

Not only do people consider Allium vegetables important because of their characteristic flavor that contributes to the savoriness of various dishes in world cuisine, they are also aware of the nutritional potential of these vegetables since they are rich in nutrients such as high levels of phosphor, potassium, zinc, vitamins A, C and D, foUc acid, calcium and selenium etc. is also considered by people (Peter 2000 Rahman 2003). They are also rich sources of phenolic compounds (Vinson et al. 1998). Table 4.1 shows the approximate composition of fresh garlic and onion bnlbs. 

Dry, mature onions are high in water content (89%) and low in calories (38 kcal/100 g), protein (1.5%), and most other nutrients. They are a fair source of potassium, but they contain barely enough vitamin C to prevent scurvy (about 10 mg of vitamin C per 100 g). 

The leafy tops of green onions are nutritionally superior to the green bulbs and to mature bulbs in that the tops are (a) a better source of potassium, (b) an excellent source of vitamin A, and (c) a good source of vitamin C. Hence, green onions should be eaten with the tops whenever feasible. 

Sources.—The synthetic vitamin is now obtainable commercially. Other highly potent sources are concentrates prepared from lemon or orange juice. Natural food sources are represented by citrus fruits and raw vegetables, especially tomato, celery, onion and rhubarb. The best animal sources are liver and fresh milk. 

The sulphur-containing amino acids, cysteine, cystine and methionine make a special contribution to protein structure (disulphide bridges) and are often implicated in the mechanism of enzyme action. Sulphur is also a constituent of vitamins (thiamin and biotin), of co-enzyme A and of many odour-producing secondary plant products such as those responsible for the characteristic smells of onion, garlic and cabbage. 

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