Onions: Herbaceous biennial plants and their edible bulbs, belonging to the Liliaceae.Allium: A genus of the plant family Liliaceae (sometimes classified as Alliaceae) in the order Liliales. Many produce pungent, often bacteriostatic and physiologically active compounds and are used as VEGETABLES; CONDIMENTS; and medicament, the latter in traditional medicine.Garlic: One of the Liliaceae used as a spice (SPICES) and traditional remedy. It contains alliin lyase and alliin, which is converted by alliin lyase to allicin, the pungent ingredient responsible for the aroma of fresh cut garlic.Flavonols: A group of 3-hydroxy-4-keto-FLAVONOIDS.Shallots: Mildly aromatic herb in the Allium genus used in SPICES.Quercetin: A flavonol widely distributed in plants. It is an antioxidant, like many other phenolic heterocyclic compounds. Glycosylated forms include RUTIN and quercetrin.Thysanoptera: An order of very small, fringed-wing INSECTS including many agricultural pests.