In contrast to Allicin's high heat sensitivity, how stable is Quercetin in onions during heat treatment?

Quercetin remains relatively stable, meaning cooked onions still offer significant antioxidant power.

A key advantage of consuming onions, particularly for their quercetin content, is the relative stability of this flavonoid under heat. Unlike allicin, which is highly vulnerable to deactivation by cooking temperatures, quercetin persists much better through common culinary processes. While some water-soluble vitamins like Vitamin C might be reduced through leaching during boiling, the core antioxidant structure of quercetin remains functional. This stability grants flexibility, allowing people to consistently incorporate onions into cooked bases for sauces and stews while still realizing their primary antioxidant benefit.