Saturday, 25 May, 2013

Chopping onions unleashes a “chemical defense that onion plants have to protect themselves against insects and microbes,” says UW-Madison horticulture professor Irwin Goldman. We’re just innocent bystanders, it seems. Goldman explains that one compartment inside onion cells contains an enzyme, called allinase, while another compartment holds the enzyme’s substrate: a suite of sulfur compounds known [...]