جستجوی مقالات مرتبط با کلیدواژه « پیاز » در نشریات گروه « پزشکی »

The treatment of male sexual disorders, considering the side effects of chemical drugs, it is more desirable to identify appropriate approaches such as herbal medicines with fewer side effects. The aim of this study was to explain the role of onion (Allium cepa) as a complementary treatment in improving male sexual disorders. 

This review identified the existing studies from the beginning to 2023 related to the purpose of the article in PubMed, Web of Science, Scopus, Embase, and Google Scholar databases with keywords “Allium cepa, Onion, Male sexual dysfunction, Erectile disorder, Libido, Men's sexual health, and Testosterone”.

Totally, 17 articles related to the research topic were included in the final review. Onion products (including juice, aqueous extract, skin, ethyl acetate fraction, and seed extract) were used, mostly orally consumed over a period of 10-60 days. 

Onion through increasing testosterone (with the mechanisms of increasing LH production, antioxidant properties, improving insulin resistance, increasing nitric oxide production, and changing the activity of AMP 5-activated protein kinase) as well as treating erectile dysfunction and on the other hand improving reproductive status with positive effects on sperm (number, survival and motility) and its effects against infectious agents may have positive effects on male reproductive system. Although, there is a lot of evidence that onions can improve male sexual disorders, clinical trials are necessary to confirm this effect of onion in humans.

Healthy food and nutrition have always been a serious concern of human beings. In this regard, food safety is extremely important. As an example, nitrates in foods may affect their safety. The purpose of this study was to investigate the nitrate contents of highly consumed food products (potatoes, tomatoes and onions) on sale in wholesale fruit and vegetable markets (Heravi, Mellat and Lavizan) in District 4 of Tehran, Iran.

Samples of the foods were collected in winter and spring, and their nitrate content was measured spectrophotometrically. The SPSS-20 software was used for data analysis.

The results showed that there was a statistically significant difference between the vegetables nitrate contents in winter and spring. The nitrate content of onions in the spring in the Heravi market and that of potatoes in the winter in the Lavizan market were higher than the respective standard, while that of tomatoes was less than the standard in both seasons.

The nitrate content in the samples was in most cases below the respective standard, indicating that the vegetables on sale in the wholesale markets in Tehran were acceptable as regards nitrate content (at least in spring and winter).

Frying is applied as one of the oldest methods of food preparation both in domestic and industrial scale. Color development during the frying process is a surface phenomenon that depends on the processing temperature and time. The aim of this research is the measurement of central temperature, surface changes and color changes the behavior of onion slices during frying process as a mathematical model at various temperatures.

Onion slices with 1 cm thickness and cylindrical form were fried at the temperature of 150, 175 and 200 ºC and its central temperature was recorded using K type thermocouple with 1 mm thickness by 5-second intervals. The surface temperature of the product was measured using a laser thermometer. Color parameters as brightness (L*), redness (a*), yellowness (b*) and color change intensity (∆E) were recorded during frying time and kinetic model was fitted on their changes versus time and models coefficients were reported.

The temperature of the oil had a negative effect on the brightness of the fried onion and, with increasing process temperature, the brightness parameter decreased at the same time. The results of this experiment showed that most of the color changes occur in the early stages of the process. Higher temperatures increased the yellowness and redness of the onion surface from 14.24 to 29.31 and 5.73 to 17.86, respectively. Fried samples at a temperature of 200°C reduced the size about 40.48 %. The central temperature became closer to the water boiling point at a temperature of 200°C and after a brief period at this temperature, the temperature of the center increased again with full water exhaustion.

The kinetics of the surface color parameters changes and color change intensity (∆E) of the onion followed the incremental exponential function and power function, respectively.