When is the release of sulfur compounds from an onion triggered?
Answer
When an onion is chopped or chewed
The mechanism that unlocks the beneficial sulfur-containing compounds within an onion is mechanical disruption. These compounds are stored within the cellular structure of the vegetable. It is the act of physically breaking down the onion's tissues—specifically when it is either chopped, sliced, or chewed during consumption—that triggers the release of these volatile, sulfur-based substances. This release is what allows the compounds to interact with biological systems and contribute to the body's antioxidant defenses, marking the initial step in realizing the vegetable's health advantages.
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