Onion skin waste ups antioxidant activity in bread, finds study
summary：Onion skins that are normally consigned to waste bins could be used to up antioxidant activity in wheat bread without affecting consumer appeal, according to researchers....
A study published in the journal Food Chemistry by Gawlik-Dziki et al.found that dried and ground onion skins could be used at 3% levels to replace wheat flour, upping the presence of quertin, an antioxidant which guards against cell damage and has anti-inflammatory properties. ► Read the full article