Yes, cooking does reduce some of the healing phytocompounds in onion flesh, Mark. (Certainly not all of them. Science has only begun to discover the phytocompounds present in the various members of the allium familyu of plants, includng garlic, lleeks, and onions.)
But this post was about capturing the health-promoting compounds in onion skins, quercetin in particular, which survives the heat of cooking.
Most people throw onion skins away, so my remarks were meant to encourage cooks to value what they formerly discarded.
Yes, cooking does reduce some of the healing phytocompounds in onion flesh, Mark. (Certainly not all of them. Science has only begun to discover the phytocompounds present in the various members of the allium familyu of plants, includng garlic, lleeks, and onions.)
But this post was about capturing the health-promoting compounds in onion skins, quercetin in particular, which survives the heat of cooking.
Most people throw onion skins away, so my remarks were meant to encourage cooks to value what they formerly discarded.