Red Pearl Onion (Allium cepa). When properly consumed, red pearl onion offers abundant medicinal compounds such as allicin, quercetin, fisetin, and sulphurous compounds diallyl disulphide and diallyl trisulphide. Benefits including free-radical scavenging and antioxidant properties, anti-cholesterolemic, anti-heavy metals toxicity, antihyperuricemia, antimicrobial, anti-gastric ulcer, and anticancer.

Ameliorates the toxicity of chemical agents in kidney, liver, brain, blood, heart, reproductive system, embryo, pancreas through reducing lipid peroxidation, antioxidant effect, radical-scavenging, anti-inflammatory, chelating agent, cytoprotective activities, increasing protein synthesis in damaged tissues, and neutralizes venom, cardiotoxins, neurotoxins, hepatotoxins, nephrotoxins, mycotoxins, aflatoxin, lipopolysaccharides, and more.

Golden Garlic (Allium sativum L). Approximately 100 organo-sulfur compounds have been identified in garlic, with diallyl sulfide, diallyl disulfide, allyl methyl sulfide, and diallyl trisulfide as the principal compounds. Novel sulfides called garlicnins have also been isolated from Allium sativum L. and were shown to modulate macrophage activity.

Significant effects on lowering blood pressure, prevention of atherosclerosis, reduction of serum cholesterol and triglycerides, inhibition of platelet aggregation, and increasing fibrinolytic activity. Enhances the functioning of the immune system by stimulating macrophages, lymphocytes, natural killer cells, dendritic cells, and eosinophils by mechanisms including modulation of cytokine secretion, immunoglobulin production, phagocytosis, and macrophage activation. Modulates / regulates immune activity, and is anti-bacterial, anti-parasitic, anti-fungal, cytotoxic to cancer cells, and much more.