Whether they're sautéed, grilled, caramelized or raw, onions are a staple in many U.S. households; the average American consumes 20 pounds (9 kilograms) of onions per year. But onions' coveted flavor ...

Figure 1: Obligatory involvement of the enzyme lachrymatory-factor synthase in the production of lachrymatory factor (LF) in onion. When we added crude extract of alliinase from garlic (A. sativum) to ...

We all know that feeling: the burning sensation as we slice into a fresh onion, eyes watering and wincing to relieve the stinging. There are claims that home remedies can solve this problem, including ...

Adding onions to a recipe can make a meal taste rich and savory, but cutting up the onion can be brutal. Onions release a compound called lachrymatory factor (LF), which makes the eyes sting and water ...

The factor that make the eyes water when onions are chopped up was thought to be a by-product of the enzyme alliinase, from the biochemical pathway that produces the compounds responsible for the ...

Don't slice onions with a dull knife, if you can help it. When you purchase through links on our site, we may earn an affiliate commission. Here’s how it works. Whether they're sautéed, grilled, ...