What are the benefits of onion?!
What are the benefits of onion?
Answers:
Many. They are good for health.
A new study has revealed, Pungent Onions? are potentially great for fighting cancer...
List of Some of the Health Benefits of Onions
Lowers high cholesterol
Increase good cholesterol (HDL)
Lowers blood pressure
Lowers high homocysteine levels
Decrease blood clotting
Reduce the occurance and longevity of the common cold.
Helps complextion stay young looking
Aids brain function and cell activity
Helps the liver eliminate taxins from the body
Eczema, dermatitis, and psoriasis
Joint problems and arthritis
Lowers blood sugar
Significantly reduces risk of developing colon cancer
Onions produce an anti-coagulant that thins the blood more efficiently than aspirin
They contain antioxidant compounds known as quercetin that help delay or slow oxidative damage to cells and tissues of body. Studies have shown that it also helps eliminate free radicals in the body, to enable low-density lipoprotein oxidation to protect and regenerate vitamin E and to inactivate the harmful effects of chelate metal ions
Asthma, the vitamin C present in onions, is a powerful antioxidant and anti-inflammatory. This anti-inflammatory activity may influence the development of asthma symptoms. A large preliminary study has shown that young children with asthma experience significantly less wheezing if they eat a diet high in fruits rich in vitamin C.
Onions have various compounds that aid in better health, including those that prevent arterial buildup of fats that can cause heart attacks or strokes.
Onions contain quercetin which has antihistamine, antiallergenic, and anti-inflammatory actions, as well as providing reduced risk of cancer, cardiovascular disease, and cataracts.
Quercitin has been shown to halt the growth of tumors in animals and to protect colon cells from the damaging effects of certain cancer-causing substances.
Cooking meats with onions may help reduce the amount of carcinogens produced when meat is cooked in certain ways.
Anti-Inflammatory
Anti-Bacterial Activity
May prevent gastric ulcers
Has beneficial effects against many diseases and disorders including cataracts, cardiovascular disease as well as cancer of the breast, colon, ovarian, gastric, lung and bladder.
Contain the phytochemicals known as disulfides, trisulfides, cepaene, and vinyl dithiins. These compounds have a variety of health-functional properties, including anticancer and antimicrobial activities.
Onions contain Prostaglandin A-1, a potent agent to lower blood pressure.
Reduces capillary fragility. Eating plenty of flavonoid- and vitamin C-rich onions helps to support the structure of capillaries.
Onions also have substances called saponins that fight against cancer. To put it simply, saponins help the cell DNA to stop producing bad cells and make only good ones.
Note: Using garlic or onion pills does not have nearly the effect on the system as eating the fresh product. Since many of the beneficial properties have yet to be identified, they cannot be fully reproduced in any laboratory. Only the natural food itself can have the right combination of enzymes, sulfides, precursors, etc. that benefit human health.
Source(s):
My own+
http://www.pungentonions.com/pomain/heal...
A lot of benefit for the health and especially for people that suffer of Atherosclerosis,Hyperlipidemia... Asthma, Eczema,
Hypertension and Infection in general.
good for digestion and it is a very mild anti biotic.
Onions help fight off colds.
Onion has a host of therapeutic or medical values, especially when eaten raw!
They clear sinuses and are good with peppers and hot dogs.
They help make onion bahjis.
The Value of Onions
Onions have a variety of medicinal effects. Early American settlers used wild onions to treat colds, coughs, and asthma, and to repel insects. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections, and breathing problems.
The World Health Organization (WHO) supports the use of onions for the treatment of poor appetite and to prevent atherosclerosis. In addition, onion extracts are recognized by WHO for providing relief in the treatment of coughs and colds, asthma and bronchitis. Onions are known to decrease bronchial spasms. An onion extract was found to decrease allergy-induced bronchial constriction in asthma patients.
Onions are a very rich source of fructo-oligosaccharides. These oligomers stimulate the growth of healthy bifidobacteria and suppress the growth of potentially harmful bacteria in the colon. In addition, they can reduce the risk of tumors developing in the colon.
Cardiovascular Help
Onions contain a number of sulfides similar to those found in garlic which may lower blood lipids and blood pressure. In India, communities that never consumed onions or garlic had blood cholesterol and triglyceride levels substantially higher, and blood clotting times shorter, than the communities that ate liberal amounts of garlic and onions. Onions are a rich source of flavonoids, substances known to provide protection against cardiovascular disease. Onions are also natural anticlotting agents since they possess substances with fibrinolytic activity and can suppress platelet-clumping. The anticlotting effect of onions closely correlates with their sulfur content.
Cancer Prevention
Onion extracts, rich in a variety of sulfides, provide some protection against tumor growth. In central Georgia where Vidalia onions are grown, mortality rates from stomach cancer are about one-half the average level for the United States. Studies in Greece have shown a high consumption of onions, garlic and other allium herbs to be protective against stomach cancer.
Chinese with the highest intake of onions, garlic, and other Allium vegetables have a risk of stomach cancer 40 percent less than those with the lowest intake. Elderly Dutch men and women with the highest onion consumption (at least one-half onion/day) had one-half the level of stomach cancer compared with those consuming no onions at all.
Western Yellow, New York Bold, and Northern Red onions have the richest concentration of flavonoids and phenolics, providing them with the greatest antioxidant and anti-proliferative activity of 10 onions tested. The mild-tasting Western White and Vidalia onions had the lowest antioxidant content and lowest anti-proliferative activity. The consumer trend to increasingly purchase the less pungent, milder onion varieties may not be the best, since the onions with a stronger flavor and higher astringency appear to have superior health-promoting properties.
Use and Safety
Onions have a universal appeal. They are safely consumed by most people. However, consuming large quantities of onions can lead to stomach distress and gastrointestinal irritation that may result in nausea and diarrhea. There are no known interactions with drugs except that they can potentiate the action of coagulants.