Allium cepa, commonly known as onion, is a worldwide culinary and therapeutic spice belonging to the family Liliaceae. Onion is an essential ingredient in many African sauces and is mostly produced locally, with Egypt being the first producer in the continent. Onion is a source of various biologically active compounds, such as phenolic acids, thiosulfinates, and flavonoids. The plant has a variety of pharmacological activities including anticancer, antidiabetic, antimicrobial, cardiovascular, antioxidant effects, etc., justifying its possible use in the treatment of various human ailments. This chapter provides the overview of the chemistry and pharmacology of A. cepa.
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