Cooking Alters the Metabolites of Onions and Their Ability to Protect Nerve Cells from Lead Damage
Li Zhao, Liping Wang, Nan Wang, Xinchang Gao, Bin Zhang, Yufen Zhao, Ning Wang, Christopher R Kerth · 2024
Read Cooking Alters the Metabolites of Onions and Their Ability to Protect Nerve Cells from Lead Damage by Li Zhao, Liping Wang, Nan Wang, Xinchang Gao, Bin Zhang, Yufen Zhao, Ning Wang, Christopher R Kerth (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11593875.txt.
Description
Li Zhao and co-authors show cooking changes onions' chemistry and boosts their protection of nerve cells against lead, in this 2024 Europe PMC paper. Raw and cooked onions were profiled with high-resolution mass spectrometry, cataloguing amino acids, nucleosides, flavonoids and sulfur compounds. Cooking shifted many amino acid levels and raised several nucleosides.
Extracts of both raw and cooked onion reduced lead damage to neuronal cells in the lab. Cooked extracts, though, scavenged free radicals more strongly and bound up to about a quarter of lead ions. The study suggests ordinary cooking does not just preserve the onion's protective value; it enhances key parts of it.
Catalog record
| CREATOR | Li Zhao, Liping Wang, Nan Wang, Xinchang Gao, Bin Zhang, Yufen Zhao, Ning Wang, Christopher R Kerth |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 44 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |