Saponins onion

Koch HP (1993) Saponins of garlic and onion. Chemistry, analytics, th peutic and toxic activities [Saponine in knoblauch und kuchenzwiebel chemie, analytik, therapeutische und toxische wirkungen]. Dtsch Apoth Ztg 133(41) 63-75... 

Non-toxic lectins are lectins of garlic, onions, leeks, tomatoes and amaranth. Of the common lectins, those of peanuts, lentils, peas, common beans and soya beans are slightly toxic, wheat lectins are moderately toxic, and lectins of some beans (such as Jack beans) are highly toxic, while castor seed lectins are lethal (Table 10.21). Some lectins (such as lectins of garlic) have prebiotic effects and inhibit undesirable intestinal microflora Escherichia coli). Often, lectins are not the only toxic substances of the plant material. For example, lectins of soybean seeds participate in their antinutritional and toxic effects at a level of about 25%, but trypsin inhibitors are about 40% and the rest is covered by saponins and other substances. 

Hemolytic anemia may be induced in domestic animals by copper, zinc, phenothi-azine, onions, TIcernibrum (red maple), Srassica species (rape e and forage), kale], saponin-containing plants, and rattlesnake or other pit viper venoms. 

Other constituents present in onion include phenolic acids (caffeic, sinapic, p-coumaric, protocatechuic acids, etc.), flavonoids (e.g., quercetin, isorhamnetin, taxifolin, and their glucosides), anthocyanins (e.g., cyanidin, carboxypyranocyanidin, and peonidin glycosides), sterols (cholesterol, stigmasterol, P-sitosterol, etc.), saponins (e.g., trope-osdies and ascalonicosides), sugars,... 

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