The therapeutic value of raw onion (Allium cepa) juice has attracted increasing scientific interest due to its rich phytochemical composition and diverse biological activities. This review explores existing literature on the bioactive compounds found in raw onion juice, including flavonoids (especially quercetin), sulfur-containing compounds (such as allicin and thiosulfinates), and antioxidants. These constituents are linked to several mechanisms that contribute to its medicinal properties, such as anti-inflammatory, antimicrobial, antihypertensive, antidiabetic, and anticancer effects. Experimental studies demonstrate that onion juice modulates key cellular pathways, including oxidative stress reduction, inhibition of pro-inflammatory cytokines, and improvement of insulin sensitivity. Clinical investigations, though limited, suggest potential benefits in managing conditions like hypertension, dyslipidaemia, type 2 diabetes, and Antiinflammatory and Immune Effects, Anticarcinogenic Effect, NAFLD. Overall, raw onion juice presents promising but underutilized therapeutic potential. Future research should aim to bridge gaps between preclinical evidence and clinical practice, ensuring its safe and evidence-based integration into complementary and integrative health strategies.

Keywords:Raw Onion Juice; Phytochemicals; Quercetin; Antioxidant Activity; Anti-Inflammatory