Biologically active composition and health impact of Allium cepa

Address for correspondence:\ud Silvia Tsanova-Savova\ud Department of Chemistry\ud Faculty of Pharmacy\ud Medical University – Sofia\ud Dunav 2 Str.\ud 1000 Sofi aThe aim of this study is to present contemporary information for the biologically active compounds in Allium cepa and correspondingly their health benefits, as well as to present analytical HPLC results for the content of the main\ud antioxidants in Allium cepa – the fl avonols quercetin and kaempferol, in different\ud types of Bulgarian onion, and to submit data about onion consumption on national\ud and international level. The potent antioxidant activity of the biologically active compounds in onion is an important factor for the prevention against different degenerative diseases like cardiovascular disease, cancer, diabetes. Results for content of the flavonols quercetin and kaempferol in different types of Bulgarian onions are presented. The red onion contains highest amount of quercetin – average value\ud 452.5 mg/kg and a maximum value found – 832.2 mg/kg. It was determined that the\ud green part of spring onion contains relatively equal values of quercetin (30.2 – 61.1 mg/kg) and kaempferol (27.4 – 52.3 mg/kg). This results characterize spring onion as very important dietary source of kaempferol in Bulgarian healthy diet emphasizing their role in development of different preventive diets