Characterization of antioxidant qualities and exploration of mechanisms in different colored onions: Insights from metabolomics and systems biology
Chenglong He, Johane Johari Mkunga, Dongsheng Zhang, Muhammad Iqbal Choudhary, Wenxi Zhai, Xinrong Xie, Liyue Fei, Chunhui Shan, Xinquan Yang, Wenchao Cai · 2026
Read Characterization of antioxidant qualities and exploration of mechanisms in different colored onions: Insights from metabolomics and systems biology by Chenglong He, Johane Johari Mkunga, Dongsheng Zhang, Muhammad Iqbal Choudhary, Wenxi Zhai, Xinrong Xie, Liyue Fei, Chunhui Shan, Xinquan Yang, Wenchao Cai (2026) 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-13202262.txt.
Description
Chenglong He and co-authors published a food science study in 2026 comparing antioxidant power across onion colors. Onion color tracks nutritional value, but systematic checks across colors were limited. The team joined chemistry measures, metabolite profiling, and systems biology. Purple, white, and yellow onions were compared.
Purple onions held the most phenols and related compounds and led in water-based radical cleanup. White onions led in fat-based radical and superoxide cleanup. Each color carried its own marker compounds. Computer checks pointed to core targets and one signaling pathway behind the effects in the body. The authors say the work lays a base for functional foods built on onion color.
Catalog record
| CREATOR | Chenglong He, Johane Johari Mkunga, Dongsheng Zhang, Muhammad Iqbal Choudhary, Wenxi Zhai, Xinrong Xie, Liyue Fei, Chunhui Shan, Xinquan Yang, Wenchao Cai |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 54 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |