"The antioxidant and anti-microbial properties of the raw onion make it a good candidate for use in food preservation. The study shows that the flavonoids of onion, in addition to having beneficial properties for health, increase the life of foods, and so they are a natural alternative to artificial additives used in food industry".
"The onion can be effective for delaying lipid oxidation in emulsions of oil and water - a model system of foods like margarines and mayonnaises - and it inhibits the growth of micro-organisms that alter foods."
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