Clarification

On Oct. 7, Rui Hai Liu, M.D., Ph.D. and associate professor of food science, along with others from the Department of Food Science at Cornell, published an article in the Journal of Agricultural and Food Chemistry titled "Varietal differences in phenolic content and antioxidant and antiproliferative activities of onions." The research reported in the article indicated that onion types varied in antioxidant and antiproliferation activity that inhibits liver and colon cancer cell growth. One of the most active types was from New York state.

However, when the article was published, an error was made regarding the designation of the onion type grown in New York state. The commercial brand name "N.Y. Bold" was used instead of the more appropriate designation of "pungent yellow onion" or "yellow cooking onion." Onions grown and marketed as "N.Y. Bold" represent only one of the onion production areas of the state. In fact, pungent yellow onions are grown in all onion production areas of the state. Consequently, the results of Liu's research apply to all New York-grown pungent yellow onions, the most commonly grown onion in the state. This exciting development offers all producers of pungent yellow onions in New York an opportunity to market the healthful attributes of this onion type.

Liu is correcting this error by submitting an erratum to the Journal of Agricultural and Food Chemistry. This is the standard procedure used to address errors that appear in the scientific literature. Likewise, a clarification will appear in the next issue of "CALS Connect." The online Cornell news release about the study also has been corrected.

More information about the study is available at http://www.news.cornell.edu/releases/Oct04/onions.cancer.ssl.html.