What general class of chemical compounds is responsible for the sharp taste and powerful health effects in both garlic and onions?
Answer
Organosulfur compounds
The defining characteristic—both the pungent flavor and the significant biological impact—of both garlic and onions originates from their shared chemical foundation of organosulfur compounds. While the specific sulfur compounds emphasized differ between the two vegetables (allicin in garlic vs. sulfur-containing elements related to onion stability), this entire chemical family forms the basis for their renowned health-promoting properties. This contrasts with flavonoids like quercetin, which represent a specific subtype of antioxidant present in onions but distinct from the core sulfur chemistry that gives both alliums their sharpness.
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