Onion Juice Research Articles

A Qualitative Review of Misinformation on Alopecia

Background: Alopecia is common and can lead to significant distress for patients. Patients often seek medical information on the Internet, which may leave them susceptible to misinformation from poor-quality sources. The aim of this study was to qualitatively assess misinformation available online related to alopecia. Summary: Several alopecia-related myths were identified, including false causes, criticism of conventional treatments, and bogus “natural” cures or remedies. False causes included headwear, haircare practices, and sexual practices. Treatments which were criticized included minoxidil, finasteride, topical corticosteroids, ciclosporin, methotrexate, and Janus kinase inhibitors. Alternative unfounded therapies which were touted included mineral supplements, biotin, B vitamin complexes, fish oils, shark cartilage, onion juice, rosemary oil, horsetail extract, and saw palmetto. Key Messages: Misinformation related to alopecia is prevalent online and may lead to suboptimal therapeutic outcomes. Dermatologists and other healthcare professionals should combat misinformation when encountered.

Antifungal films for strawberry packaging using carbon quantum dots derived from lemon and onion juice via green hydrothermal method

Fungi are the prime concern since they cause post-harvest decay in fruits such as strawberries; the fungi motivate the need for new antifungal agents. Among all these nanoparticles, the carbon quantum dots (CQDs) show the most promising results for their use in food packaging applications. Lemon carbon quantum dots (LCQD), which is derived from lemon juice, and onion carbon quantum dots (OCQD), which is derived from onion juice, were synthesized using the one-step hydrothermal method. The synthesized materials were then characterized using a transmission electron microscope, X-ray diffraction, Fourier transform infrared spectroscopy, and ultraviolet-visible (UV-Vis) spectroscopy. LCQD and OCQD solutions were applied to fresh strawberries for the purpose of conducting studies on weight loss, decay, and shelf-life extension. The antifungal activity of both CQDs was assessed against Rhizopus sp., Penicillium sp., Candida albicans, Aspergillus sp., and Botrytis cinerea using the agar-well diffusion technique. The obtained average size was 4.33±1.67 nm for LCQDs and 3.34±1.72 nm for OCQDs. Strawberries packaged with OCQDs and LCQDs showed weight loss of 5.21%±1.03% and 8.14%±1.09% on the fourth day of observation, respectively, against 18.71%±2.2% by control. On the same day, the decay rate for OCQDs was 11%, 40% for LCQDs, and 96.65% for control. Both exhibited antifungal activity, with inhibition zones ranging from 12.6-44.5 mm for various fungi. OCQD exhibits higher activity packaging compared to LCQD due to their smaller size and superior antifungal activity against a variety of fungi.

Development of an Untargeted Method for the Analysis of the Volatile Profile of Onions via Solid-Phase Microextraction Arrow-Headspace-Gas Chromatography-Mass Spectrometry Using Design of Experiments.

The distinctive aroma of onions, consisting primarily of sulfur-containing compounds, is one of the reasons for the popularity of the vegetable. The rapid enzymatic and chemical reactions that occur after the destruction of onion bulb tissue render the analysis of the volatile profile challenging. Therefore, sample preparation is a crucial step in the analysis of the onion volatilome, but it often does not receive the necessary attention in the literature. In this work, we focused on two aspects: Firstly, we compared different sample preparation approaches to maximize the volatile yield and to enable the description of the onion volatile profile as it would emerge after a solid-phase microextraction (SPME) Arrow sampling procedure. For headspace (HS)-gas chromatography-mass spectrometry analysis, onion juice with the addition of an ammonium sulfate solution proved to be the best option. Secondly, we optimized the HS sampling and desorption parameters (enrichment time, enrichment temperature, agitator speed, desorption time) for onion volatiles using the efficient design of experiments (DoE) approach. The optimal conditions for the analysis with HS-SPME Arrow were an enrichment time of 75min at 60°C with an agitator speed of 713rpm and a desorption time of 120s.

Modeling Behavior of Salmonella spp. and Listeria monocytogenes in Raw and Processed Vegetables.

Given the persistent occurrence of foodborne illnesses linked to both raw and processed vegetables, understanding microbial behavior in these foods under distribution conditions is crucial. This study aimed to develop predictive growth models for Salmonella spp. and Listeria monocytogenes in raw (mung bean sprouts, onion, and cabbage) and processed vegetables (shredded cabbage salad, cabbage and onion juices) at various temperatures, ranging from 4 to 36 °C. Growth models were constructed and validated using isolated strains of Salmonella spp. (S. Bareilly, S. Enteritidis, S. Typhimurium) and L. monocytogenes (serotypes 1/2a and 1/2b) from diverse food sources. The minimum growth temperatures for Salmonella varied among different vegetable matrices: 8 °C for mung bean sprouts, 9 °C for both onion and cabbage, and 10 °C for ready-to-eat (RTE) shredded cabbage salad. Both pathogens grew in cabbage juice at temperatures above 17 °C, while neither demonstrated growth in onion juice, even at 36 °C. Notably, Salmonella spp. exhibited faster growth than L. monocytogenes in all tested samples. At 8 °C, the lag time (LT) and specific growth rate (SGR) for Salmonella spp. in mung bean sprouts were approximately tenfold longer and threefold slower, respectively, compared to those at 10 °C. A decrease in refrigerator storage temperature by 1 or 2 degrees significantly prevented the growth of Salmonella in raw vegetables. These findings offer valuable insights into assessing the risk of foodborne illness associated with the consumption of raw and processed vegetables and inform management strategies in mitigating these risks.

가열살균조건에 따른 양파 착즙액 첨가 한식간장의 저장 중 품질 특성 변화

The objective of this study was to integrate onion juice into traditional Korean soy sauce and to evaluate the sterilization conditions necessary for commercialization. As the sterilization temperature increased, pH decreased and titratable acidity increased. A reduction in °Brix was observed post-sterilization, from 37.37 °Brix in untreated soy sauce to 36.67-36.77 °Brix. In terms of chromaticity, the L value declined over the storage period while the a and b values increased. The quercetin component exhibited light sensitivity, with no significant difference observed in the sample on the 60th day. Neither Bacillus cereus nor Clostridium perfringens were detected, and the total bacterial count was comparable to that of commercially available soy sauce. This indicates that samples sterilized at 85°C for 30 minutes fall within a safe quality range. Sensory evaluation revealed that samples sterilized at 85°C for 30 minutes exhibited consistently high ratings.

가열살균조건에 따른 양파 착즙액 첨가 한식간장의 저장 중 품질 특성 변화

The objective of this study was to integrate onion juice into traditional Korean soy sauce and to evaluate the sterilization conditions necessary for commercialization. As the sterilization temperature increased, pH decreased and titratable acidity increased. A reduction in °Brix was observed post-sterilization, from 37.37 °Brix in untreated soy sauce to 36.67-36.77 °Brix. In terms of chromaticity, the L value declined over the storage period while the a and b values increased. The quercetin component exhibited light sensitivity, with no significant difference observed in the sample on the 60th day. Neither Bacillus cereus nor Clostridium perfringens were detected, and the total bacterial count was comparable to that of commercially available soy sauce. This indicates that samples sterilized at 85°C for 30 minutes fall within a safe quality range. Sensory evaluation revealed that samples sterilized at 85°C for 30 minutes exhibited consistently high ratings.

Traditional Methods Known and Practiced by Infertile Women for Infertility:A Descriptive Study

Aim: This study aims to determine the traditional methods known and practiced by infertile women for infertility. Desing: This study was designed as descriptive and cross-sectional type. Materials and method: The study sample consisted of 153 infertile women who visited the in vitro fertilization (IVF) center of a public hospital. The data were collected using a questionnaire to determine the infertile women’s socio-demographic characteristics, duration of infertility, medical treatment for infertility, family support, feelings about having children in the future, and the traditional methods they knew and used for infertility. Results: Among the traditional methods they knew and utilized for infertility, almost all the infertile women reported praying, 52.9% reported drinking herbal remedies, nearly half of them reported drinking onion juice and consuming fig puree, and 46.4% reported drinking carob juice. Considering the relationship between the duration of infertility and traditional practices known by infertile women regarding infertility, there was a significant difference between longer periods of infertility and the status of knowing traditional practices such as drinking onion juice, visiting holy tombs, consulting a hodja/Muslim preacher, going to thermal springs, and using heat plaster on the back (p<0.05). Consclusion: The fact that infertile women knew and used at least one traditional method for infertility in our study shows that their fertility is at risk. In this regard, nurses need to take careful patient histories at every stage of treatment, provide psychological and social support during the long and difficult treatment process, and offer counseling services. Furthermore, comprehensive studies are needed to examine the effects of traditional methods used in infertility treatment.

Assessing the Impact of Onion Juice on the Levels of Leutinizing Hormone and Follicle Stimulating Hormone in Female Mice Exposed to Transfluthrin Smoke

Assessing the Impact of Onion Juice on the Levels of Leutinizing Hormone and Follicle Stimulating Hormone in Female Mice Exposed to Transfluthrin Smoke

Onion Peel Waste Has the Potential to Be Converted into a Useful Agricultural Product to Improve Vegetable Crop Growth

The onion processing industry produces hundreds of thousands of tons of onion waste annually. Normally, onion peel waste is dumped in landfills, which creates additional sources of greenhouse gases. Research has validated that onion peel is a concentrated source of bioactive compounds; therefore, it can be turned into useful agricultural products such as soil amendments and possibly biostimulants. This study conducted three experiments to investigate the plant growth-promoting potential of an onion juice concentrate (OJC). The first experiment explored whether the application of OJC could increase plant growth of Bermuda grass, lettuce, and bok choy. The second experiment evaluated the effects of foliar and subsurface drench applications of OJC on bok choy and lettuce growth. The third experiment investigated the interaction between OJC application methods and fertilizer type on bok choy and radish growth. The results indicated that foliar applications of OJC of 1% to 2% concentrations increased the yield of bok choy and its overall growth. Subirrigation with OJC, however, enhanced the root growth of bok choy, lettuce, and radish. Notably, the combined approach of foliar and subirrigation applications further promoted the growth of both bok choy and radish. Comparing across experiments, longer OJC application periods emerged as a promising strategy for amplifying its growth-promoting benefits. Overall, our findings suggest that OJC holds promise for promoting sustainable agriculture. This potential comes from its ability to enhance both the growth and yield of vegetable crops like bok choy, lettuce, and radish while simultaneously reducing waste.

Past, Present and Future Treatment of Alopecia Areata

Alopecia Areata (AA) is a complex autoimmune condition causing hair loss. In this article, we review the range of published conventional and unconventional treatments. While we explored the effectiveness of commonly used treatments such as topical and intralesional corticosteroids, we have focused on more advanced treatment methods such as the use of phototherapy and biological therapy. Furthermore, we explored published work for the role of unconventional treatments such as garlic, herbal lotions, essential oils and onion juice on AA. While various treatment options exist for AA, their effectiveness and long-term benefits require further research. Biological therapies, particularly JAK inhibitors, offer the most promising possibilities for well-tolerated and effective treatment. More studies are needed to optimize treatment strategies and personalize care based on individual needs and disease severity. Sources were gathered from the Cochrane database and PubMed using the following keywords: alopecia, alopecia areata, hair loss, treatments, systematic reviews and clinical trials

Detection of Secret Writing by using Various Methods - A Review

In recent times the secret writing is obtained as key evidence from crime scenes. This plays vital role in solving the crime. Secret writing detection by various methods is easy methods for visualization the invisible messages. numerous techniques have been documented in the literature for revealing secret messages by using various methods. In the present review paper, physical and chemical methods are used for secret writing detection. Secret inks like biological fluids, vegetable juices, fruits juices etc. are use. secret writing using different biological, vegetable, and chemical fluids involves using substances like lemon juice, onion juice, or invisible ink. Heat treatment can reveal hidden messages written with certain substances, while iodine fuming is effective for detecting invisible inks, causing them to become visible.

Thermosonication Processing of Purple Onion Juice (Allium cepa L.): Anticancer, Antibacterial, Antihypertensive, and Antidiabetic Effects

Onion (Allium cepa L.) juice is an important product used in gastronomy and food formulations. The first objective of this study was to optimize the content of bioactive compounds in purple onion juice (POJ) after the thermosonication process using response surface methodology (RSM) and artificial neural network (ANN) application models. Second, the anticancer, antibacterial, antihypertensive, and antidiabetic effects of POJ obtained after thermal pasteurization (P-POJ) or thermosonication (TS-POJ) were investigated after obtaining the ANN and RSM analysis reports. The optimization process for TS-POJ was carried out at 44 °C, for 13 min, with a 68% amplitude. The findings demonstrated that the angiotensin-converting enzyme (ACE) inhibition level was greater in TS-POJ samples than in the untreated control (C-POJ) sample (p > 0.05). C-POJ, TS-POJ, and P-POJ exhibited the inhibition of cell proliferation in vitro in a dose-dependent manner in lung (A549), cervical (HeLa), and colon cancer cells following 24 h incubation. Thermosonication or thermal pasteurization did not markedly affect the cell proliferation of the examined cancer cells compared to the untreated control group. While no antibacterial effect was observed with low concentrations of samples, they showed an antibacterial effect at pure concentrations (100%). The thermosonication treatment for processing purple onion juice was successful in this study’s results.

Evaluating the Antioxidant Effects of Onion (Allium cepa) on Blood Biochemical Factors and Antioxidants after Consuming Tartrazine in Rats.

Colors have been added to food naturally and artificially for centuries to make them look more appetizing. According to the Food and Drug Organization, eight artificial colors were registered for the nutrition application, one of them, is tartrazine, which is widely used in foods and cosmetics. Food colors significantly decrease weight and increase proteins, liver enzymes, thyroid hormones, total cholesterol, and triglyceride. Onion, as an antioxidant, can reduce the harmful effects of artificial food colors on weight gain, antioxidant activity, and blood biochemical factors. The present study aimed to evaluate the effects of the onion's antioxidant properties on serum biochemical factors and antioxidants in Wistar rats after consuming tartrazine. Eighty Rats were divided into four groups, 20 mice in each. The first group received water without additives and was considered the control, the second group received tartrazine, the third group received tartrazine with onion juice, and the fourth group received only onion juice through gastric gavage. This experiment was performed for 60 days, and then the antioxidant activities of superoxide dismutase (SOD), Catalase (CAT), glutathione peroxidase (GPx), and the biochemical parameters of high-density lipoprotein (HDL) and low-density lipoprotein (LDL) were measured. Tartrazine decreased the antioxidant activities of SOD, CAT, GPx, and the biochemical parameters of HDL and LDL. The results showed that the consumption of tartrazine causes the production of free radicals, which is the reason for the significant reduction of antioxidant activities and serum biochemical factors. Onion, as an antioxidant in this study, reduces the effects of tartrazine on antioxidant activities and serum biochemical factors.

Investigation of Dielectric Properties of Potato, Tomato and Onion Juices at Microwave Frequencies

The dielectric properties of fresh juices of Solanum tuberosum (potato), Solanum lycopersicum (tomato) and Allium cepa (onion) were measured in terms of the dielectric constant and dielectric loss factor, over a frequency range from 1 to 50 GHz and at temperatures ranging from 30 to 60 °C, by using the PNA network analyzer model E8364C and open-ended coaxial probe 85070E. A prediction of relaxation frequencies of molecules for the three different juices was done and their molecular behavior was then studied by plotting dielectric constant vs. frequency and dielectric loss factor vs. frequency curves in the frequency range from 1 to 50 GHz at four different temperatures from 30 to 60 °C. The dielectric properties of food products play a crucial role in determining their heating behavior when subjected to an electromagnetic field. Understanding these properties is essential for the development of microwave pasteurization and sterilization processes tailored to various food products.

Antioxidative Potentials of Annona muricata Pulp and Allium cepa Bulb Juices

Aim: To establish the in vitro antioxidative potentials of juice samples of Annona muricata (soursop) fruit pulp and Allium cepa (onion) bulb. 
 Study Design: The experimental research design was adopted in this study, but without intervention. 
 Place and Duration of Study: Springboard Laboratories, Awka, Nigeria, in June 2022. 
 Methodology: Traditional method of juice preparation was used to prepare the juices of the soursop fruit pulp and onion bulb. The parameters assayed for were; ferric reducing antioxidant power (FRAP), nitric oxide, ABTS (2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid), superoxide, hydrogen peroxide (H2O2), DPPH (2,2-diphenyl-1-picrylhydrazyl), hydroxyl radical scavenging activities, total phenol content, total antioxidant capacity, and total flavonoids content using standard laboratory techniques at 100, 200 and 300 mg/ml concentrations of the samples in triplicates. Appropriate standards were set up alongside the tests to compare antioxidant properties of the test sample. 
 Results: The results showed that Annona muricata pulp and Allium cepa bulb juices, at the concentrations studied, possessed these antioxidant properties studied in varying quantities. It was also observed that values for total antioxidant capacity for soursop juice at 300 mg/ml concentration, and ABTS scavenging activity for onion juice at all concentrations were significantly higher than the reference. The value obtained for DPPH scavenging activity for onion juice at 300 mg/ml concentration and total flavonoids content for onion juice were statistically similar to the reference. 
 Conclusion: Both juices are natural sources of exogenous antioxidants which can be exploited to benefit humans.

Role of raw onion juice therapy in improving sleep, quality of life and alleviating fatigue among older adults: A triple blinded randomized placebo controlled trial

BackgroundInsomnia is associated with long-term morbidity for the patient’s health and well-being. This study was intended to determine if raw onion juice therapy, an anecdotal home-remedy, is effective in improving sleep, reducing fatigue, and improving quality of life (QoL) when used along with yoga and naturopathy-based lifestyle interventions (YNBL). Materials and methodsFifty-eight patients were randomized into two groups: the onion juice group (10 ml onion juice) or the placebo group (10 ml rice water) for 10 days along with the YNBL intervention. The Epworth sleepiness scale, insomnia severity index, total sleep time, sleep latency onset, fatigue severity scale, and SF-12 QoL were assessed at baseline and at the end of the 10th day. All the participants, investigators, and statisticians were blinded to the participants’ group assignments. ResultsThe raw onion juice group reported a significant reduction in daytime sleepiness (z = −2.839, p = 0.005), insomnia severity (z = −2.493, p = 0.013) and a significant improvement in total sleep time (z = −3.388, p = 0.001), when compared to the placebo group receiving rice water. Similarly, we observed a significant improvement in the quality of life domains (i) physical component summary (PCS) t(54) = 5.345, p = 0.000, and (ii) mental component summary (MCS) t(54) = 3.579, p = 0.001 in the experimental group compared to placebo. ConclusionRaw onion juice therapy is safe and effective in the management of insomnia as it improves sleep-related parameters, reduces fatigue, and enhances QoL. Future studies with longer follow-up periods and a larger sample size are warranted to substantiate the present findings.

An Experimental Study to Assess the Effectiveness of Application Onion Juice on Physiologic Alopecia among 25-35 Year Women’s at Selected Area Maharani Ward Jagdalpur (C.G.)

An Experimental Study to Assess the Effectiveness of Application Onion Juice on Physiologic Alopecia among 25-35 Year Women’s at Selected Area Maharani Ward Jagdalpur (C.G.)

Evaluation of bioactive compounds, volatile compounds, drying process kinetics and selected physical properties of vacuum impregnation celery dried by different methods

We have developed a new healthy snack based on celery root enriched with vegetable juices. Vacuum impregnation was used the task of which was to introduce additional valuable substances, improving properties. Thus, prepared material was dried by various methods (sublimation, vacuum, convection) using optimal conditions for the process. In the tested sample, 41 bioactive compounds and 73 volatile compounds were identified. Vacuum impregnation of celery root in the juices of onion, kale and celery stalks significantly affected the profile of bioactive compounds, Volatile Organic Compounds (VOCs), total phenolic content, antioxidant properties, drying process kinetics and physical properties of the dried products. The highest nutrient values were recorded in celery samples after impregnation with kale and onion juice. Due to its good functional and nutritional properties, the material such as celery obtained as a result vacuum impregnation process can be envisioned as the future in creating novel functional foods.

The Evidence Behind Topical Hair Loss Remedies on TikTok

With the rise of social media influence and ease of accessibility of information, patients often encounter and implement hair loss advice from sources other than medical professionals. Many of these recommendations include herbs and other natural extracts (ie, rosemary oil, rice water, onion juice, garlic gel) as treatments. This review aims to investigate the evidence-based research behind these claims.

양파 착즙액 첨가 비율별 한식 간장의 품질 특성과 항산화 활성

The aim of this study was to improve the quality and functionality of Korean soy sauce made with onion juice. At the end of fermentation, the titratable acidity of the soy sauce containing 100% onion juice was the highest at 2.90%. The salt (NaCl) content was highest and lowest in the samples without and with onion juice supplementation, respectively. The protein content ranged from 11.09-12.50%. The sensory evaluation revealed that the soy sauce sample containing 70% onion juice had the highest scove at 5.0-5.8 levels in terms of sweetness, salty taste, delicate flavor, and overall preference. Quercetin content was 1.73 mg/100 g and 1.68 mg/100 g in soy sauce containing 70% and 100% onion juice, respectively. However, quercetin was not detected in the soy sauce without onion juice supplementation. Total polyphenol and flavonoid contents, as well as antioxidant activity, increased proportionally to the amount of onion juice added. Overall, it was confirmed that the addition of onion juice improved the quality and functionality of Korean soy sauce.