It comes out that onions are nothing to lament about; nutrients are filled with these aromatic bulbs. since primitive times, the medicinal properties of onions have been recognized when they were used to treat diseases such as headaches, heart disease and mouth infections.
“Onions are super-healthy, a nutritionist at the University of Texas at Austin’s Wellness Institute of Texas. “They are great sources of vitamin C, sulphuric compounds, flavonoids and phytochemicals.”
Naturally occurring compounds in fruits and vegetables that can react with the human body to cause safe reactions are phytochemicals, or phytonutrients.
In many fruits and vegetables, flavonoids are necessary for pigments. Researches have shown that they may help reduce the risk of cardiovascular disease, stroke and Parkinson’s disease.
Quercetin, which functions as an antioxidant which may be related to cancer prevention, is an especially useful flavonoid in onions. It may also have advantages for cardiovascular health.
Quercetin also has a number of other benefits: reducing the effects of urinary infections, encouraging prostate health, and decreasing blood pressure.
Disulfides, trisulfides, cepaene and vinyldithiin are other essential phytochemicals in onions. According to the National Onions Association, they are both beneficial in preserving healthy life and have anti-cancer and antimicrobial properties.
Partially because of their usage in food preparation around the world, according to a 2002 article, onions are among the most effective sources of antioxidants in the human diet. Their strong antioxidant levels give their distinctive sweetness and aroma to onions.
‘Foods rich in vitamins and amino acids make it possible for your system to process optimally. “Antioxidants which are also known as free radical scavengers also help avoid damage.
The sulfides in onions comprises of amino acids that are essential. “Sulfur is one of our body’s most common minerals that helps with protein synthesis and cell structure building.
I like to encourage people to consume onions because they add flavor without salt and sugar. Onions are low in calories, very low in sodium, and do not contain fat or cholesterol (45 per serving). In addition, onions contain fiber and folic acid, a B vitamin that helps the body produce new cells that are healthy.
Whether they are raw or cooked, onions are edible, although raw onions, according to the BBC, have increased levels of organic sulfur compounds that provide many advantages. A 2005 report in the Journal of Agricultural and Food Chemistry found that in the outermost layer of onion flesh are high concentration of flavonoids, so you’ll want to be cautious when peeling it to extract as little of the edible portion of the onion as possible.
Here are Important Benefits Of Onions and It’s Risk To Health and wellbeing of an Individual.
Health Benefits Of Onions
- It Is An Anti-Inflammatory Agent
Onions’ sulfurs may be effective anti-inflammatory agents, according to a 1990 study in the journal International Archives of Allergy and Applied Immunology.
Quercetin has been found to relax the airway muscles and may provide relief of asthma symptoms, according to a 2013 study in the American Journal of Physiology.
- It Helps In Immune System
“The polyphenols in onions act as antioxidants, protecting the body against free radicals,” said Anne Mauney, a dietitian based in Washington, D.C. Eliminating free radicals can help encourage a strong immune system. According to the University of Maryland Medical Center, the quercetin in onions also reduces allergic reactions by stopping your body from producing histamines, which are what make you sneeze, cry and itch if you’re having an allergic reaction.
- It Reduces The Risk Of Heart Disease
Onions act as antioxidants and compounds that prevent infection, minimize triglycerides and decrease the amount of cholesterol, all of which can reduce the risk of heart disease.
Their potent anti-inflammatory effects can also greatly decrease and protect against high blood pressure and blood clots.
Quercetin is an antioxidant flavonoid which is heavily concentrated in onions. Since it is a strong anti-inflammatory, it can help reduce risk factors for heart disease, such as hypertension.
Onions have been shown to reduce cholesterol levels as well.
In addition, research from animal studies confirms that eating of onions can decrease risk factors for heart disease, including inflammation, high levels of triglycerides and formation of blood clots .
- Helps In Absorption Of Nutrient
The onion fiber encourages good absorption and helps to keep you normal. In addition, onions produce a special form of soluble fiber called oligofructose that encourages the growth of good bacteria in your stomach. One 2005 Clinical Gastroenterology and Hepatology research concluded that oligofructose can help to prevent and cure diarrhea varieties. According to the National Onion Association, the phytochemicals in onions that act as antioxidants can also reduce the possibility of developing gastric ulcers.
- It Boost Bone Density Especially In Elderly Women.
A 2009 research in the journal Menopause found that in women who are going through or have completed menopause, daily onion intake increases bone density. Women who consumed onions also had a 20% lower hip fracture risk than women who has never consumed onions.
- It Helps To Decrease The Risk Of Cancer
A 2015 meta-analysis showed that a decreased risk of gastric cancer was associated with the consumption of allium vegetables, including onions. People who eat between one and seven servings of onions every week may help decrease the risk of colorectal, laryngeal and ovarian cancer, according to World’s Healthiest Foods from the George Mateljan Foundation. People who eat between one and seven servings of onions every week may help decrease the risk of colorectal, laryngeal and ovarian cancer, according to World’s Healthiest Foods from the George Mateljan Foundation.
It can help reduce the risk of oral and esophageal cancer by consuming several servings of onions a day.
According to Jarzabkowski, Quercetin is indeed a strong anti-cancer agent. The University of Maryland Medical Center said that quercetin in “breast, colon, prostate, ovarian, endometrial, and lung tumors.” can inhibit cancer cells in particular.
A recent research from the Netherlands showed that people who decided to eat onions digested twice as much quercetin as those who drank coffee, and more than three times as much quercetin as those who consume carrots, which are other sources of high quercetin, this was discussed by the National Onion Association. According to the association, red onions are particularly high in querketin. Good options also include shallots and yellow onions. The smallest amount of quercetin and other antioxidants is contained in white onions.
- Aid In Control Of Blood Sugar
Eating onions can help with blood sugar regulation, which is particularly important for people with diabetes or prediabetes.
A analysis of 42 individuals with type 2 diabetes found that consuming 3.5 ounces (100 grams) of fresh chopped onion decreased fasting blood sugar levels after four hours by around 40 mg/dl (23Trusted)
In addition, several animal studies have shown that onion intake may benefit from the regulation of blood sugar.
Risks to Health and wellbeing
Although not very serious, for some people, chewing onions can create problems. According to the National Digestive Diseases Information Clearinghouse, the carbohydrates in onions can produce gas and bloating. According to a 1990 study in the American Journal of Gastroenterology, onions, particularly if eaten raw, can exacerbate heartburn in individuals who suffer from chronic heartburn or gastric reflux disease.
Eating a large amount of green onions or rapidly increasing your consumption of green onions may interfere with blood thinning drugs, according to the University of Georgia. Green onions contain a high amount of vitamin K, which can decrease blood thinner functioning.
Food allergy or reactions to onions may also be common, but cases are uncommon, according to an article in the Journal of Allergy and Clinical Immunology. People with onion reactions can experience red, itchy eyes and rashes if an onion comes into contact with the skin. There may be nausea, vomiting, and other gastric pain in persons with onion allergy.
Finally, Jarzabkowski urged individuals to make sure that their onions are fresh. “Onions sustain for a long period of time,” she said, “but they still interrupt.” If they are chopped or sliced, onions spoil much faster. Be sure to refrigerate them in a closed container if you cut your onions for later use. A 2015 study found that unrefrigerated yellow onions, although refrigerated ones did not, showed potential growth of E.coli and salmonella.