The regular consumption of onions has, like garlic, been
shown to lower high cholesterol levels and high blood pressure both of which
help prevent atherosclerosis and diabetic heart disease and reduce the risk of
heart attack or stroke. These beneficial
effects are likely due to onions sulfur compounds, its chromium and its vitamin
B6, which helps prevent heart disease and aid healthy weightloss.
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Onions have been singled out as one of the small number
of vegetables and fruits that contributed to the significant reduction in heart
disease risk’.
The regular consumption of onions, as little as two or
more times a week, is associated with significantly reduced risk of colon
cancer. Onions contain a number of flavonoids, the most studied of which
quercitin has been found to halt the growth of tumor in animals and to protect
colon cells from the damaging effects of certain cancer causing substances.
Cooking meat with onions may help reduce the amount of
carcinogens produced when meat is cooked using high heat methods. Several anti
inflammatory agents in onions render them helpful in reducing the severity of
symptoms associated with inflammatory conditions such as the pain and swelling
of rheumatoid arthritis, allergic inflammatory response of asthma and
respiratory congestion associated with common cold.
Both onions and garlic contains compounds that inhibit
the enzynes that generate inflammation of body organs. Onions anti inflammatory
effects are due not only to their vitamin c and quercitin, but to other active
components called isothiocyanates. It’s
an anti inflation agent.
Finally, flavonoids found in onions work with vitamin c
to help kill harmful bacteria, making onion an especially good addition to
soups and stews during cold and flu season.
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