Allii Cepae Bulbus
Aliases：Onion bulb、Jade onion、Huntion、Round onion、Ball onion、Hu onion
Yangcong (Onion Bulb) is a medicinal herb derived from the bulb of Allium cepa L. (family Amaryllidaceae, formerly Liliaceae). It is widely cultivated throughout China.
Efficacy & Actions
Fortify the stomach and regulate qi, resolve toxin and eliminate parasites, lower blood lipids.
Indications
Poor appetite and abdominal distension, traumatic injury, ulcers, trichomonal vaginitis, hyperlipidemia.
Modern Pharmacology
1.Hypolipidemic effect. 2.Fibrinolytic effect. 3.Antiplatelet aggregation effect. 4.Antiasthmatic and anti-inflammatory effects. 5.Antitumor effect. 6.Other effects: hypoglycemic, antibacterial and bactericidal.
Ingredients
The chemical constituents of onion mainly include sulfur‑containing compounds, flavonoids, steroidal saponins, prostaglandins, phenolics, and polysaccharides. The characteristic sulfur‑containing compounds (e.g., S‑alk(en)yl‑L‑cysteine sulfoxides, thiosulfinates, etc.) are responsible for its pungent odor and exhibit antibacterial and anti‑platelet aggregation activities. Flavonoids are dominated by quercetin and its glycosides, with anthocyanins present in red onions. Steroidal saponins include ceposides, cepaosides, etc. Prostaglandin A is rarely found in plants. In addition, onion also contains phenolic acids (such as ferulic acid, caffeic acid), fructans, and various vitamins and minerals.
Usage & Dosage
External use: Appropriate amount, crushed and applied topically to the affected area. Internal use: May be consumed raw or cooked, generally 30–120 g.
Contraindications
Patients with skin pruritus, eye diseases, or stomach disorders should not consume it.
Selected Formulas
Onion is used in both traditional medicine and modern clinical practice. Traditional uses: Promotes digestion, relieves abdominal distension, treats traumatic injuries, ulcers, trichomonal vaginitis, and hyperlipidemia. Modern clinical evidence (limited, some preliminary): Cardiovascular health – May help lower blood pressure and cholesterol, improve endothelial function. Hair regrowth (topical) – Onion juice applied twice daily shows benefit in patchy alopecia areata. Upper respiratory symptoms – Onion peel extract may improve hoarseness and stress in mild cases. Blood glucose – Some small trials suggest a modest lowering effect, but evidence is inconsistent. Anticancer – Laboratory studies show activity, but no high‑quality clinical confirmation. Precautions: Raw onion in large amounts may cause gastrointestinal discomfort. It has mild antiplatelet effects; use with caution if taking anticoagulants. Onion as food is generally safe during pregnancy/lactation, but high‑dose supplements lack safety data.
Daily Consumption
Daily Consumption Methods (Onion) Onion can be used both as a vegetable and as a dietary therapy ingredient. Raw: Cut onion into shreds or slices, mix with salt, vinegar, olive oil as a salad, or add to sandwiches and burgers. Raw onion has a pungent taste that helps stimulate digestive juices. Cooked: Stir‑fry, stew, roast, or add to soups. Common dishes include scrambled eggs with onion, stir‑fried shredded meat with onion, stewed pork ribs with onion, and borscht. Cooking reduces the pungency and adds sweetness. Vinegar/wine infusion: Slice onion and soak in rice vinegar or red wine for several days. Drink a small amount daily. Onion water: Chop onion, boil in water, strain, and drink the liquid. It may be used to relieve cough and early cold symptoms. Consumption advice: The recommended daily intake is 30–120 g (about half to one medium onion). When eating raw, the pungency may irritate the stomach; those with sensitive digestion should prefer cooked onion.
Medicinal Parts
bulb
Selection & Storage
Whole, unpeeled onions should be stored in a cool, dry, dark, and well‑ventilated place. They can last 1‑3 months. Do not store them with potatoes (potatoes release ethylene, which accelerates onion sprouting). Cut or peeled onions should be wrapped tightly with plastic wrap or placed in an airtight container, then refrigerated at 0‑4 °C and used within 3 days. Chopped onions can be frozen for about 6 months. Cooked onions should be cooled, sealed, and refrigerated, also best used within 3 days. Sprouted onions are still edible, but discard if moldy, rotten, or have an off‑odor.