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Published on 11 Jul 2015 | about 1 year ago

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1 med red onion
2-4 Tablespoon of Epson salt
Blend well and apply to the area over night for 8 hours.

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The Chemistry of AN ONION

As onions are sliced, they release a class of
enzymes, allinases, which break down amino
acid sulfoxides. A specific compound produced
during this process is 1-propenesulfenic acid,
which is rearranged by another enzyme, called
lachrymatory factor synthase, to produce syn-
propanethial-S-oxide. Production of this gas
peaks 30 seconds after mechanical damage to
the onion, and it stimulates sensory neurons in
the eye causing a stinging sensation; the eye
therefore produces tears to flush it out.

Thiosulfinates are the primary flavour and odour producing molecules in an onion. These compounds are not present in intact bulbs, but are formed via enzymatic reaction from sulfur amino acids. Allicin is one of these compounds, which in turn quickly breaks down to form other sulfur-containing compounds

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