It is no secret that the way you live affects how long you will. A recent study from the Cambridge Institute of Public Health found that those people who exercise regularly, do not smoke, drink alcohol moderately, and eat at least five portions of fruits and vegetables (FAV) a day live an average of 14 years longer than those who adopt none of these behaviours (Khaw et aI., 2007). The same team in the Epic-Norfolk Prospective Study had previously reported that high fruit and vegetable intake was a good indicator for lower mortality risk from all causes in both men and women (Khaw et aI., 2001). These types of scientific results have certainly been instrumental in the recommendation of FAO/WHO to consume more fruits and vegetables to reduce the incidence of chronic diseases: men and women should respectively consume at least 800 and 400 grams of FAV daily to reduce the burden of diseases like diabetes, cardiovascular diseases, obesity, and even cancer (WHO Technical Report Series 916, 2003). Conscious of the pivotal role of FAV in the diet and the ever increasing evidences linking phytochemicals to the prevention and cure of many diseases, the Board of ISHS created a new Commission entitled "Fruits and Vegetables and Health" to create bridges between horticultural sciences and the fields of nutrition and medical sciences. The idea was to open a discussion stream with these disciplines and let horticultural sciences be recognized as an important player in the creation and supply of FAV with improved health benefits. Here, we discuss the health benefits of consuming onions with emphasis on their polyphenols and sulphur compounds. This brief review highlights some of the latest and most significant information on the health effect of this ubiquitous vegetable (Block, 2005; Madhujith and Shahidi, 2004; Nemeth and Piskula, 2007; Griffiths et aI., 2002) and explores new ways this commodity could be utilized to improve health.