
New Heart-Healthy Onions on the HorizonBy Linda Cooke July 11, 1997Consumers who enjoy the sweet taste of
the Vidalia onion can now look forward to a new, heart-healthy, heartburn-free
onion from the U.S. Department of
Agriculture and University of Wisconsin breeding programs. Onions, like garlic, have a natural blood-thinning effect that could play an
important role in cardiovascular health. Research at the
University of Wisconsin has shown that
onions produce an anti-coagulant that thins the blood more efficiently than
aspirin. The catch is that this blood-thinning effect is more
pronounced in pungent onions that cause heartburn. Consumers often shy away
from these strong-tasting onions or cook them. The trouble is, cooking destroys
the blood-thinning effect. To overcome this problem, scientists with USDAs
Agricultural Research Service developed
the first genetic road map of the onion that will help to distinguish the
plants flavor and health benefits. With this map, scientists hope to
separate the pungent flavor from the anti-coagulant activity that thins the
blood. By the year 2000, researchers will complete genetic experiments to establish
whether plant breeders can produce milder onions with high anti-coagulant
benefits. The USDA onion breeding program, which began in 1932, continues to develop,
test and release lines that industry breeders can develop into new commercial
varieties. USDA-developed onion inbreds and hybrids have dominated the
marketplace since their introduction in 1952. Scientific contact: Michael
J. Havey, ARS Vegetable Crops
Research Unit, Department of Horticulture, 1575 Linden Drive, Madison, WI
53706, phone: (608) 262-1830, fax 262-4743,
[email protected]. Story contacts Vegetable Crops Research U.S. Department of Agriculture | |