Onion (Allium cepa L.) Organosulfur Compounds: From Traditional Use to Modern Pharmacological Insights

Abstract

Onion (Allium cepa L.), as one of the earliest vegetables cultivated by humans, has a medicinal value that can be traced back to The times of ancient Egypt, Greece, and Rome. In recent years, with the development of analytical techniques and molecular biology, the unique organic sulfides (organosulfur compounds, OSCs) in onions have attracted extensive attention from the scientific community. This article conducts a detailed analysis of the chemical structural characteristics of the main organic sulfides in onions, compares the advantages and disadvantages of extraction techniques such as steam distillation, organic solvent extraction, and supercritical CO2 extraction, and elaborates on their mechanisms of action in regulating lipid metabolism, exerting antibacterial and antitumor effects, alleviating diabetes, and mitigating asthma. The article finally discusses the application prospects of onion organic sulfides in the treatment of diseases, as well as the current technical challenges, providing a reference for the determination of future research directions.