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C. C. Chyou, S. Y. Tsai, P. T. Ko and J. L. Mau, “Terminalia catappa Linn. (Combretaceae),” Food Chemistry, Vol. 78. No. 4, 2002, pp. 483-488.

has been cited by the following article:

• TITLE: Green Synthesis and Characterization of Gold Nanoparticles Using Onion (Allium cepa) Extract

  AUTHORS: Umesh Kumar Parida, Birendra Kumar Bindhani, Padmalochan Nayak

  KEYWORDS: Biosynthesis, Gold Nanoparticles, Allium cepa, Green-Gold

  JOURNAL NAME: World Journal of Nano Science and Engineering, Vol.1 No.4, December 26, 2011

  ABSTRACT: In the present research program, cost effective and environment friendly gold nanoparticless were synthesized using the onion (Allium cepa) extract as the reducing agent. The nanoparticless were characterized using UV-visble, XRD, and SEM, TEM methods. The absorption peak at 540 nm was found to be broaden with increase in time indicating the polydispersity nature of the nanoparticles. The XRD results suggested that the crystallization of the bio-organic phase occurs on the surface of the gold nanoparticles or vice versa. The broadening of peaks in the XRD patterns was attributed to particle size effects. The internalization of nanoparticles within cells could occur via processes including phagocytosis, fluid-phase endocytosis and receptor mediated endocytosis.