Production of Black Onion: Health Effects and Benefits

Abstract

Onion (Allium cepa L.) is a key component of the Mediterranean diet and is widely used globally. Originating from Central Asia, this plant has been recognized throughout history for its medicinal properties. Particularly, members of the Allium genus contain biofunctional compounds that are effective in preventing various types of cancer. Recently, the food industry has developed black onion, a product obtained by processing onions from the Allium genus under controlled temperature and humidity conditions. This maturation process reduces the pungency and bitterness of fresh onions, resulting in a sweet and pleasant flavor. Black onion is commonly used in gourmet cuisine and has a longer shelf life compared to fresh onions. Although research on black onion is limited, some in vitro studies suggest that it may possess anticancer and anti-inflammatory properties. Additionally, studies on the bioaccessibility of polyphenols and organosulfur compounds in both black onion and fresh onion indicate that black onion may offer potential benefits in managing diabetes and related diseases. While further research is needed to fully understand the nutritional and phytochemical composition of black onion, existing evidence suggests that this product may have positive health effects.