Hermetica Superfood Encyclopedia
CategoryUSDA Nutrient-Dense Foods
GroupVegetable
Evidence LevelPreliminary
Primary Keywordshallot benefits
Allium cepa var. aggregatum (Shallot) — botanical close-up
Health Benefits
Origin & History
Natural habitat
Allium cepa var. aggregatum, commonly known as shallot, is a variety of onion from the Allium family cultivated worldwide as a bulb crop. It is highly valued for its distinct aroma, which comes from a rich concentration of organosulfur compounds. Production for supplements often involves freeze-drying to best preserve these volatile bioactives.
“Shallot has a history of use as a vital food, preservative, and traditional medicine for various diseases, particularly in regions like India. Both the bulbs and leaves are consumed raw or cooked, valued for their nutritional content and distinct pungency.”Traditional Medicine
Scientific Research
The provided research dossier contains no human clinical trials, randomized controlled trials (RCTs), or meta-analyses specifically on Allium cepa var. aggregatum. Existing studies focus on its phytochemical composition and in vitro antioxidant capacity rather than clinical outcomes in humans, and no PubMed PMIDs are available.
Preparation & Dosage
Traditional preparation
No clinically studied dosage ranges have been established for shallot supplements in any form, as human trials are absent from the available research. Consult a healthcare provider before starting any new supplement.
Nutritional Profile
Shallots (Allium cepa var. aggregatum) per 100g raw: Calories ~72 kcal, Carbohydrates ~16.8g (of which sugars ~7.9g), Dietary Fiber ~3.2g, Protein ~2.5g, Fat ~0.1g, Water ~79.8g. Key Micronutrients: Vitamin C ~8mg (9% DV), Folate (B9) ~34mcg (9% DV), Vitamin B6 ~0.35mg (21% DV), Thiamine (B1) ~0.06mg, Vitamin A ~4mcg RAE. Minerals: Potassium ~334mg (7% DV), Phosphorus ~60mg (6% DV), Calcium ~37mg (4% DV), Magnesium ~21mg (5% DV), Iron ~1.2mg (7% DV), Sulfur ~approximately 70-80mg. Bioactive Compounds: Quercetin and kaempferol (flavonols) at ~4.5mg/100g total flavonoids; organosulfur compounds including allicin precursors (alliin), propyl cysteine sulfoxides, and dipropyl disulfide; fructooligosaccharides (prebiotic fiber) ~2-6g/100g dry weight; anthocyanins present in red-purple varieties (~7-20mg/100g). Bioavailability Notes: Quercetin from shallots is moderately bioavailable (~25-50% absorbed), enhanced by fat co-ingestion; organosulfur compounds are released upon chopping/crushing via alliinase enzyme activity and are heat-sensitive; vitamin C content decreases significantly (~30-50%) with prolonged cooking; iron bioavailability is moderate due to presence of phytates but supported by co-present vitamin C.
How It Works
Mechanism of Action
Shallot's organosulfur compounds, particularly allicin and S-allylcysteine, activate the Nrf2 pathway which upregulates antioxidant enzymes like glutathione peroxidase. The flavonoids quercetin and kaempferol scavenge reactive oxygen species and inhibit pro-inflammatory enzymes including cyclooxygenase and lipoxygenase. These mechanisms collectively reduce oxidative stress and inflammatory markers.
Clinical Evidence
Current research on shallot is limited primarily to in vitro and animal studies demonstrating antioxidant capacity. Laboratory studies show significant free radical scavenging activity with IC50 values ranging from 50-200 μg/mL for various extracts. Animal studies using 100-500 mg/kg doses have shown improvements in lipid profiles and antioxidant enzyme activity. However, controlled human clinical trials are lacking, making it difficult to establish definitive therapeutic benefits or optimal dosing in humans.
Safety & Interactions
Shallot is generally recognized as safe when consumed as food, with typical culinary amounts well-tolerated by most individuals. Large supplemental doses may cause gastrointestinal upset, heartburn, or bad breath due to organosulfur compounds. Shallot may enhance the effects of anticoagulant medications like warfarin due to its sulfur compounds. Individuals with bleeding disorders or those scheduled for surgery should exercise caution, and pregnant women should limit intake to normal food amounts.
Synergy Stack
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Also Known As
Allium cepa var. aggregatumFrench shallotEschalotMultiplier onionBunching onionGray shallotJersey shallot
Frequently Asked Questions
What compounds in shallot provide health benefits?
Shallot contains organosulfur compounds like allicin and S-allylcysteine, plus flavonoids including quercetin and kaempferol. These compounds provide antioxidant activity and may support cardiovascular health through anti-inflammatory mechanisms.
How much shallot should I consume for health benefits?
There is no established therapeutic dose for shallot supplements due to limited human studies. Normal culinary consumption of 1-2 shallots daily appears safe, while animal studies used equivalent doses of 100-500 mg/kg body weight.
Can shallot interact with blood thinning medications?
Yes, shallot may enhance anticoagulant effects of medications like warfarin due to its organosulfur compounds. Individuals taking blood thinners should consult healthcare providers before consuming large amounts or taking shallot supplements.
Is shallot more beneficial than regular onions?
Shallot contains similar organosulfur compounds to onions but in different concentrations. Some studies suggest shallot may have higher flavonoid content, but both provide comparable antioxidant benefits with no clear superior choice established.
What side effects can shallot cause?
Common side effects include gastrointestinal upset, heartburn, and halitosis when consumed in large amounts. Some individuals may experience allergic reactions or contact dermatitis, particularly those sensitive to other Allium family plants like garlic or onions.
Is shallot safe to consume during pregnancy and breastfeeding?
Shallot is generally recognized as safe in culinary amounts during pregnancy and breastfeeding, as it is a common food ingredient used in cooking. However, concentrated supplements or extracts should be discussed with a healthcare provider before use during these periods. Limited human studies exist specifically evaluating high-dose shallot supplementation in pregnant or nursing women.
What is the difference between raw and cooked shallot in terms of nutrient content?
Raw shallot retains higher levels of heat-sensitive organosulfur compounds and certain flavonoids compared to cooked shallot, though cooking may increase the bioavailability of some minerals like magnesium and phosphorus. Both raw and cooked forms provide nutritional benefits, but the specific compound profile differs depending on preparation method and temperature exposure. For maximum antioxidant compound preservation, minimal cooking time is generally recommended.
What does the current clinical evidence show about shallot's health effects in humans?
Most research demonstrating shallot's antioxidant and antimicrobial properties has been conducted in laboratory (in vitro) settings rather than in human clinical trials. While preliminary findings suggest potential benefits for cardiovascular and metabolic health, robust human studies are limited and needed to confirm these effects at practical consumption levels. Current evidence is insufficient to make definitive clinical claims about shallot supplementation in humans.
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Based on the mechanism and research, Allium cepa var. aggregatum (Shallot) may support the following health areas. Each link goes to an evidence-ranked guide of the best ingredients for that concern.
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