January 14/Medicine & Law Weekly -- "Onions are excellent sources of bioactive compounds including fructo-oligosaccharides (FOS) and polyphenols. An onion by-product was characterized in order to be developed as a potentially bioactive food ingredient," investigators in Frederiksberg, Denmark, report.
"Our main aim was to investigate whether the potential health and safety effects of this onion by-product were shared by either of two derived fractions, an extract containing the onion FOS and polyphenols and a residue fraction containing mainly cell wall materials. We report here on the effects of feeding these products on markets of potential toxicity, protective enzymes and gut environment in healthy rats.