Antioxidant, anti-inflammatory and DNA scission inhibitory activities of phenolic compounds in selected onion and potato varieties

► Antioxidant activities of selected onions and potatoes were tested in biological model systems. ► Onion and potato peel phenolics reduced COX-2 expression at concentrations of 5 μg/mL. ► The phenolics inhibited LDL cholesterol oxidation and radical-induced DNA scission. ► Pearl onion and Purple potato peel phenolics exhibited the highest activities.