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The toxic compounds accumulate in the body ❌ All Forms Are Toxic - Raw, cooked, powdered, dehydrated, fried, or boiled—heat and processing do NOT destroy the toxic compounds 🔴 All Varieties Toxic - Yellow onions, white onions, red onions, green onions (scallions), spring onions, shallots, leeks, and chives are ALL toxic The Science Behind Onion Toxicity Toxic Compounds and Mechanism of Action According to veterinary toxicology research published in the Merck Veterinary Manual and DVM360, onion toxicity occurs through a well-understood mechanism: Primary Toxic Compounds: N-propyl disulfide - The principal toxin responsible for red blood cell damage Thiosulfate compounds - Sulfur-containing oxidants that cause hemolysis Other organosulfur compounds - Released through mechanical disruption (chopping, cooking, chewing) and by gastrointestinal microbes How Toxicity Develops: Ingestion and Absorption - Toxic organosulfur compounds are released in the gastrointestinal tract and absorbed into the bloodstream Oxidative Damage - N-propyl disulfide reduces the activity of glucose-6-phosphate dehydrogenase in red blood cells, interfering with regeneration of reduced glutathione needed to prevent oxidative denaturation of hemoglobin Heinz Body Formation - Oxidation of beta-93 cysteine residues in hemoglobin results in formation of sulfhemoglobin, which is less soluble than normal hemoglobin

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doi: 10.1038/srep33435 51 YuanSAlmagroJFuchsE