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@article{171549,
        author = {Ms.Sravanthi chode and Mr.Anil Krishna Chinthapalli and Mr.Naveen chilintala and Mr.J.N.B Indusekhar and Dr.V.Bhaskara raju},
        title = {ANTIOXIDANT CHRONICLES OF ALLIUM CEPA THE FIGHT AGAINST CANCER},
        journal = {International Journal of Innovative Research in Technology},
        year = {2024},
        volume = {11},
        number = {8},
        pages = {207-211},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=171549},
        abstract = {Onions (Allium cepa) have long been prized for their culinary qualities, but they also have a number of possible medical advantages, such as anti-cancer capabilities. These positive effects are mostly due to bioactive components contained in onions, such as flavonoids (particularly quercetin), Sulphur compounds, and other phytochemicals. Here's an outline of how onions may exert anticancer action. The dry outer onion leaves produced by industrial onion processing are currently thrown as agricultural waste, despite the fact that some researches have shown the biological advantages of onion peel. Taking into account the conventional uses of onion peel, the current Using methanol, ethanol, acetone, or ethyl acetate as the extracting solvents, the study examined the chemical and biological characteristics of four different kinds of onion peel extracts" The chemical makeup, antioxidant capacity, and antibacterial activity of the extracts were examined. The extracts' antibacterial ability was tested against a wide range of gastrointestinal pathogens using the microdilution method. The findings revealed that all four extracts have strong antibacterial power against the investigated pathogens, with the ethanol extract having the maximum antimicrobial potency.},
        keywords = {Anti-Oxidant, Tumor, Anti-Bacterial},
        month = {December},
        }