Do You Eat Red Onion? – If Not Now These Facts Will Change Your Mind
Maybe you do don’t like the smell of onion, but I really like it.
Every my meal becomes more delicious with onions.
Do you know from where comes its smell?
Onions, like garlic, are members of the Allium family, and both are rich in sulfur-containing compounds that are responsible for their pungent odors and for many of their health-promoting effects.
Onions are an outstanding source of polyphenols, including the flavonoid polyphenols.
Within this flavonoid category, onions are a standout source of quercetin.
4 The Most Important Healthy Reasons Why You Should Eat Red Onion Regularly
1.Red Onion is Good For Your Hearth and Cardiovascular Health
Sulfur compounds in onion can lower blood levels of bad cholesterol and triglycerides, and also improve cell membrane function in red blood cells.
Multiple studies show that onion is a heart friendly food that provides protection of the blood vessels and prevents heart attack.
2. Support for Bone and Connective Tissue
Human studies have shown that onion can help increase our bone density and may be of special benefit to women of menopausal age who are experiencing loss of bone density.
In addition, there is evidence that women who have passed the age of menopause may be able to lower their risk of hip fracture through frequent consumption of onions.
“Frequent” in this context means onion consumption on a daily basis!
In and of itself, the high sulfur content of onions may provide direct benefits to our connective tissue.
This is because many of our connective tissue components require sulfur for their formation.
3. Super Anti-Inflammatory Powers
While onion is not as well researched as garlic in terms of specific inflammatory health problems like rheumatoid arthritis or allergic airway inflammation, this allium vegetable has nevertheless been shown to provide important anti-inflammatory benefits.
Onionin A—a unique sulfur molecule in onion that is found in the bulb portion of the plant—has been shown to inhibit the activity of macrophages, specialized white blood cells that play a key role in our body’s immune defense system, and one of their defense activities involves the triggering of large-scale inflammatory responses.
While macrophage activity is typically a good thing, inhibition of their activity can sometimes be critical in getting chronic unwanted inflammation under control.
Onion’s antioxidants—including its hallmark flavonoid antioxidant, quercetin—also provide us with anti-inflammatory benefits.
These antioxidants help prevent the oxidation of fatty acids in our body.
When we have lower levels of oxidized fatty acids, our body produces fewer pro-inflammatory messaging molecules, and our level of inflammation is kept in check.
4. Eat Red Onion For Cancer Protection
Onion has repeatedly been shown to lower our risk of many types of cancers, even when we consume it in only moderate amounts.
“Moderate” generally means 1-2 times per week, even though in some studies it has been used to mean up to 5-6 times per week.
Colorectal cancer, laryngeal cancer, and ovarian cancer are the cancer types for which risk is reduced along with moderate amounts of dietary onion. For other cancer types, however, moderate intake of onion has not been enough to show significant risk reduction.
For these cancer types—including esophageal cancer and cancers of the mouth—daily intake of onion is required before research results show significant risk reduction.