# Shallot (Allium cepa var. aggregatum)

**Canonical URL:** https://ingredients.hermeticasuperfoods.com/ingredients/shallot
**Data Source:** Hermetica Superfoods Ingredient Encyclopedia
**Updated:** 2026-03-29
**Evidence Score:** 2 / 10
**Category:** Vegetable
**Also Known As:** Allium cepa var. aggregatum, French shallot, Eschalot, Multiplier onion, Potato onion, Grey shallot, Jersey shallot, Banana shallot, Asian shallot, Golden shallot

## Overview

Shallots (Allium cepa var. aggregatum) contain phenolic compounds like quercetin and isorhamnetin glycosides that provide [antioxidant activity](/ingredients/condition/antioxidant). These organosulfur-rich bulbs support [cardiovascular health](/ingredients/condition/heart-health) through their ability to modulate [inflammatory pathway](/ingredients/condition/inflammation)s and provide [immune system](/ingredients/condition/immune-support) support via vitamin C content.

## Health Benefits

• [Antioxidant](/ingredients/condition/antioxidant) support through phenolic compounds like quercetin and isorhamnetin glycosides (preliminary evidence from in vitro studies)
• Potential [cardiovascular health](/ingredients/condition/heart-health) benefits from organosulfur compounds (traditional use, no clinical trials reported)
• [Immune system](/ingredients/condition/immune-support) support from vitamin C and vitamin A content (nutrient-based claim, no clinical evidence)
• [Digestive health](/ingredients/condition/gut-health) aid from prebiotic compounds including inulin and fructooligosaccharides (theoretical based on composition)
• [Bone health](/ingredients/condition/bone-health) support from mineral content including calcium, magnesium, and phosphorus (nutrient-based claim only)

## Mechanism of Action

Shallots exert antioxidant effects through phenolic compounds, particularly quercetin and isorhamnetin glycosides, which scavenge free radicals and inhibit [oxidative stress](/ingredients/condition/antioxidant) pathways. The organosulfur compounds in shallots modulate [inflammatory](/ingredients/condition/inflammation) cascades and may influence nitric oxide production for vascular health. Vitamin C content supports [immune function](/ingredients/condition/immune-support) by enhancing neutrophil activity and [collagen synthesis](/ingredients/condition/skin-health).

## Clinical Summary

Current evidence for shallot benefits comes primarily from in vitro studies examining [antioxidant](/ingredients/condition/antioxidant) capacity of phenolic extracts. No randomized controlled trials have specifically evaluated shallot supplementation in humans. Traditional use suggests [cardiovascular](/ingredients/condition/heart-health) benefits, but clinical validation is lacking. Most research has focused on other Allium species like garlic and onions rather than shallots specifically.

## Nutritional Profile

Per 100 g raw shallot (USDA SR Legacy & published analyses): Energy ~72 kcal; Water ~79.8 g; Carbohydrates ~16.8 g (including ~7.9 g total sugars, predominantly fructose and glucose, with ~3.2 g fructo-oligosaccharides/inulin-type fructans serving as [prebiotic](/ingredients/condition/gut-health)s); Dietary fiber ~3.2 g; Protein ~2.5 g; Total fat ~0.1 g. Vitamins: Vitamin C ~8 mg (≈9% DV; moderately bioavailable but degraded by heat), Vitamin B6 (pyridoxine) ~0.345 mg (≈20% DV), Folate (B9) ~34 µg (≈9% DV), Thiamine (B1) ~0.06 mg, Riboflavin (B2) ~0.02 mg, Niacin (B3) ~0.2 mg, Pantothenic acid (B5) ~0.29 mg, Vitamin A ~4 µg RAE (from β-carotene, trace amounts). Minerals: Potassium ~334 mg (≈7% DV), Phosphorus ~60 mg, Calcium ~37 mg (low bioavailability due to oxalates), Magnesium ~21 mg, Iron ~1.2 mg (non-heme form, bioavailability ~5–12%, enhanced by co-consumed vitamin C), Zinc ~0.4 mg, Manganese ~0.292 mg (≈13% DV), Copper ~0.088 mg, Selenium ~1.2 µg. Bioactive compounds: Organosulfur compounds — allicin precursors including S-alk(en)yl-L-cysteine sulfoxides (principally isoalliin/trans-S-1-propenyl-L-cysteine sulfoxide at ~0.5–1.5 mg/g fresh weight), converted by alliinase upon tissue disruption to thiosulfinates, pyruvate, and volatile sulfur species (dipropyl disulfides, methyl propenyl disulfides); Flavonoids — notably quercetin (total quercetin equivalents ~20–50 mg/100 g, among the highest of all Allium species), primarily as quercetin-3,4'-O-diglucoside and quercetin-4'-O-monoglucoside (glucoside forms show ~50–65% absorption in small intestine), isorhamnetin glycosides (~2–5 mg/100 g); Anthocyanins in red/purple-skinned varieties — cyanidin-3-glucoside and cyanidin-3-(6''-malonylglucoside) at ~5–25 mg/100 g skin; Phenolic acids — protocatechuic acid, caffeic acid, ferulic acid, and p-coumaric acid (combined ~3–8 mg/100 g); Saponins — trace levels of furostanol- and spirostanol-type saponins. Bioavailability notes: Quercetin glucosides from shallots are among the most bioavailable dietary flavonoid forms, absorbed via SGLT1 transporter in the jejunum with peak plasma levels at 0.5–1 h post-ingestion; organosulfur compounds are rapidly metabolized to allyl methyl sulfide and other metabolites; fructo-oligosaccharides resist upper GI digestion and are fermented by colonic Bifidobacterium and Lactobacillus spp., producing short-chain fatty acids (acetate, propionate, butyrate). Cooking reduces vitamin C by 30–50% and diminishes volatile sulfur compounds but may increase extractable quercetin aglycone through glycoside hydrolysis.

## Dosage & Preparation

No clinically studied dosage ranges have been established for shallot extracts, powders, or standardized forms as no human clinical trials exist. Shallots are typically consumed as food in varying culinary amounts. Consult a healthcare provider before starting any new supplement.

## Safety & Drug Interactions

Shallots are generally safe when consumed as food, but concentrated extracts may cause gastrointestinal irritation in sensitive individuals. They may potentiate anticoagulant medications due to organosulfur compounds affecting platelet aggregation. Individuals with Allium allergies should avoid shallot supplements. Safety during pregnancy and lactation has not been established for therapeutic doses beyond normal dietary intake.

## Scientific Research

No human clinical trials, randomized controlled trials, or meta-analyses specifically on shallot (Allium cepa var. aggregatum) were reported in the available research. Health claims are based solely on nutrient content analysis and in vitro [antioxidant](/ingredients/condition/antioxidant) capacity studies. Clinical evidence for this specific Allium variety remains absent from the literature.

## Historical & Cultural Context

Shallot has been used historically as food, ornamental plant, natural preservative, and for medicinal purposes, particularly in India where its pungency is valued. Traditional use includes consumption of raw or cooked bulbs and leaves for various health conditions. The plant contains traditional remedy compounds including sugars, amino acids, vitamins, sulfurous compounds, flavonoids, saponins, and minerals.

## Synergistic Combinations

Garlic, Onion, Quercetin, Inulin, Vitamin C

## Frequently Asked Questions

### What is the difference between shallots and regular onions for health benefits?

Shallots contain higher concentrations of phenolic compounds like quercetin and isorhamnetin glycosides compared to regular onions. They also have a more concentrated flavor profile and different organosulfur compound ratios, though both belong to the same Allium family.

### How much quercetin is in shallots compared to other sources?

Shallots contain approximately 40-80 mg of quercetin per 100g, which is moderate compared to onions (15-30 mg) but lower than capers (180-234 mg). The quercetin in shallots exists primarily as glycoside forms which may have different bioavailability.

### Can shallot supplements interact with blood thinning medications?

Yes, shallot supplements may enhance the effects of anticoagulant medications like warfarin due to organosulfur compounds that can affect platelet aggregation. Patients taking blood thinners should consult healthcare providers before using concentrated shallot extracts.

### What is the best way to preserve shallots' antioxidant compounds?

Raw or lightly cooked shallots retain the highest levels of quercetin and other phenolic compounds, as excessive heat can degrade these antioxidants. Chopping and allowing shallots to sit for 10-15 minutes before cooking can help preserve organosulfur compounds through enzymatic reactions.

### Are there any clinical studies proving shallot health benefits?

No randomized controlled trials have specifically tested shallot supplementation in humans. Current evidence comes from in vitro studies and traditional use patterns. Most clinical research on Allium benefits has focused on garlic rather than shallots specifically.

### What is the most bioavailable form of shallot for supplements — raw, cooked, or extracted?

Raw shallots retain higher levels of heat-sensitive organosulfur compounds and vitamin C, while cooking reduces these volatile compounds but may increase the bioavailability of certain phenolic antioxidants like quercetin through cell wall breakdown. Standardized shallot extracts offer consistent dosing of quercetin and other glycosides, though whole food consumption provides additional fiber and nutrients absent in isolated forms. The optimal form depends on your health goal—raw or lightly cooked for maximum organosulfur content, or extracts for targeted antioxidant support.

### Is shallot safe for children, pregnant women, and elderly individuals?

Shallots are generally safe for children and elderly individuals in normal dietary amounts as a food ingredient, though supplements in concentrated forms should be discussed with a healthcare provider. Pregnant women can safely consume shallots as food but should consult their doctor before taking shallot supplements or high-dose extracts, as some organosulfur compounds may have mild uterine effects in large amounts. Elderly individuals taking anticoagulants should be cautious with high-dose shallot supplements, as quercetin may potentiate blood-thinning effects.

### Can I get sufficient antioxidant benefits from eating shallots as food, or do I need a supplement?

A typical serving of fresh shallots (1 ounce or ~28 grams) provides meaningful amounts of quercetin and other phenolics, making regular dietary inclusion a practical way to support antioxidant intake without supplementation. However, supplement extracts deliver 10–50 times higher concentrations of standardized quercetin than whole shallots, making them more suitable for therapeutic research or when dietary intake is limited. For general health maintenance, incorporating shallots into meals is sufficient, while therapeutic applications may benefit from standardized extracts under professional guidance.

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*Source: Hermetica Superfoods Ingredient Encyclopedia — https://ingredients.hermeticasuperfoods.com*
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