Allii cepae bulbi

Allium cepa l var. cepa (the kitchen onion) is the parent plant of Allii cepae bulbi, the official drug monographed by Commission E and the WHO.

No pharmacopoeial quality description

HMPC: no positive monograph

ESCOP: not yet processed.
Commission E monograph: for loss of appetite and for the prevention of age-related vascular changes.

Biologically, the genus Allium is divided into two varieties, Var. cepa, the edible onion, and Var. ascalonicum Baker, the shallot. Other important vegetable species of the genus Allium are garlic, leek, chives and wild garlic as an intermediate and wild form. In naturopathy, the kitchen onion is traded as a universal remedy. Its essential oils have a strong antibacterial and disinfecting effect, antiphlogistic and pain-relieving.

Antibacterial, antiasthmatic, anti-allergic, inhibition of platelet aggregation, anti-inflammatory, wound healing.

Crushed onions, pressed juice of fresh onions or ready-to-take medicines.

Cough, bronchitis, bronchial asthma, for flatulence

All onions contain allicin, a sulphur-containing essential oil that is responsible for the natural antibiotic effect of kitchen onions. The following ingredients have also been identified: glutamyl peptides, alliin and derivatives such as cycloalliin, methylalliin, dihydroalliin; also vitamin C (only raw), potassium, calcium and phosphorus, sodium and iron.

Alliin and its derivatives yield thiosulfinic acid esters and cepaene upon enzymatic hydrolysis (in the case of tissue injuries), as well as thiopropionaldehyde S-oxide (CH3-CH2-CH=SO), the substance that irritates tears.

1. Ammon H et al (2014). Hunnius Pharmaceutical Dictionary. Walter de Gruyter GmbH Berlin/Boston S 247