Chemical Science Review and Letters ISSN 2278-6783 Chem Sci Rev Lett 2018, 7(25), 42-47 Article CS092048111 42 Review Article Traditional Health Boosters: Onion, Ginger and Garlic Priya Singla 1 * and Gurdeep Kaur 2 1 Department of Food and Nutrition, Punjab Agricultural University, Ludhiana-141001, Punjab, India 2 SDP College for Women, Ludhiana-141008 Introduction Ginger (Zingiber officinale Rosc.) originated in South East Asia and belongs to the family Zingiberaceae. It is used as a spice, condiment (add flavor to food) and traditional herbal medicine in many countries [1]. Anciently incorporated in traditional ayurvedic medicines in India but recently, it is used as a common herbal treatment for nausea in both Asian and western countries [2, 3] Ginger has high potential for treating a number of ailments such as digestive problems like constipation, indigestion and ulcer, vomiting, cardiovascular disorders like atherosclerosis and hypertension, degenerative disorders like arthritis and rheumatism, diabetes mellitus and cancer. Its anti-inflammatory and antioxidative properties help to control the ageing process as well as treat some infectious diseases due to its antimicrobial potential [4]. The principal bioactive compound present in garlic is Allicin and main constituent is sulphur which gives its characteristic odour due to activation of alliinase enzyme after crushing or chopping of raw garlic. Temperature beyond 60°C inactivates Allinase. Garlic bulb comprises about 0.9 and 1.8 per cent of g-glutamylcysteines and alliin (Table 1) [5]. Garlic and its products have been found beneficial for metabolic diseases such as atherosclerosis, cardiovascular, diabetes hyperlipidemia, hypertension and thrombosis conditions. During the earliest Olympics in Greece, garlic was served to athletes for improving stamina. The ancient greek military diet contained garlic supposedly to provide strength for battle. Garlic was recommended for the treatment of respiration and digestion related problems, diarrhea and worm infestation in ancient Chinese medicine [6]. Table 1 Effects of garlic on lipid levels of hyperlipidemic subjects Trial type Interval of medication Garlic form and dosage Result Randomized, double-blind, placebo-controlled trial 4 weeks/12 Weeks Garlic extract No decrease in high density lipoprotein, total cholesterol, and triglycerides Clinical trial 42 days Raw garlic and 5gm twice a day Decreased low density lipoprotein, total cholesterol and triglycerides Increased high density lipoprotein level The onion (Allium cepa) - bulb onion, common onion and garden onion - is the most widely cultivated species of the genus Allium. The fleshy bulb growing below the ground level is basically used for food and medicinal purposes. Onion acts as antidepressant. Anxiety and depression can be lowered with highly oxidative species of onion. Protection of brain from depression and anxiety might be possible with the polyphenols present in onion [7]. Abstract Gingerol is the principal bioactive compound present in ginger which possesses antioxidative and anti-inflammatory properties. Garlic (Allicin) primarily contains sulphur and helps in treatment and prevention of hypertension, thrombosis, hyperlipidemia, atherosclerosis, diabetes and other metabolic diseases. Quercetin present in onion provides protection against cataracts, cardiovascular disease and cancer. Studies reported that onion contains large amounts of flavonoid quercetin, therefore, it provides protection against many chronic diseases ranging from common cold to heart disease, diabetes, osteoporosis and other diseases. Cited literature concluded that incorporation of healthy foods in daily diet plays significant role, having beneficial health effects and providing protection against many diseases. Keywords: Allicin, Antioxidative, Gingerol, Quercetin *Correspondence Author: Priya Singla Email: priya1988@pau.edu