Health benefits of Onions
The history of Onions
The ancient origin of onions spans the western and eastern parts of Asia. There are numerous species of onions found the world over, which basically means they were cultivated across the
world probably at the same time. Records suggest that onions started to be used in China way back in 5000 BC – more so because of the bulb’s durability to transport and store.
Ancient Egyptians were known to revere the vegetable, considering its spherical shape and concentric rings a symbol of eternal life. In fact, onions were also used in ancient Egyptian burials.
The medical documents of Charaka Samhita (way back in the 6 century BC) mention onion as a medicinal plant. Even a Greek physician from the 1 century AD (Dioscorides) documented the vegetable’s medicinal uses. And it was the first European settlers who had taken onions to North America.
Benefits of Onions:
1). May help keep blood sugar under control:
Onions contain allyl propyl disulphide (oil of onion). This oil acts in a way similar to how insulin helps balance blood sugar levels. Limited research shows that it helps to reduce blood glucose.
2). Onions are rich in quercetin:
It is now established in medical circles that the quercetin flavonoid is essential in helping to ward off, or cure, the following troublesome health conditions:
i). Asthma
ii). Hay fever
iii) Blood clots
iv). Bronchitis
V). Diabetes
3). Digestion:
The fiber in onions promotes good digestion and helps keep you regular. Additionally, onions contain a special type of soluble fiber called oligofructose, which promotes good
bacteria growth in your intestines. One 2005 study in Clinical Gastroenterology and Hepatology found that oligofructose may help prevent and treat types of diarrhea. The phytochemicals in onions that scavenge free radicals may also reduce your risk of developing gastric ulcers, according to the National Onion Association.
4). Bone Density in Older Women:
A 2009 study in the journal Menopause found that daily consumption of onions improves bone density in women who are going through or have finished menopause. Women who ate onions frequently had a 20 percent lower risk
of hip fracture than those who never ate onions.
5). Reduce the risk of breast cancer:
In a study published in the journal Nutrition and Cancer , women who ate the most onions and garlic were less likely to develop breast cancer than women who ate less of the flavorful
alliums. Compounds in onions such as S- allylmercaptocysteine and quercetin might stifle the spread of cancer cells.
6). Shield your heart and kidneys from damage:
During a six-year study in the Journal of Hypertension , people who ate the most onions and other alliums had a 64-percent reduced risk of cardiovascular disease, a 32 percent reduced risk of chronic kidney disease, and a 26 percent reduced risk of high blood pressure.
7). Stops colds in their tracks:
What do the Roman Emperor Nero and President George Washington got in common?
Both men were absolutely convinced that the best way to stop a cold and developing sore throat was to eat an onion!
Vitamin C is the responsible culprit.
8). Removes dark skin spots (melasma) from skin:
Mixing onion juice (obtained by chopping and then squeezing) with an equal amount of apple cider vinegar can remove dark spots on the skin, when applied twice a day. Melasma or
hyperpigmentation is often caused by sun, contraceptives, or pregnancy. It is sometimes referred to as a ‘pregnancy
mask.’ Both onions and the cider vinegar help to balance the pH of the skin.
Types of Onions:
Onions comes in different sizes, shapes,
and colors:
1. Brown or yellow onions: These bulbs
have brown skin and creamy flesh.
They have a strong flavor and a
pungent aroma, which make them very
popular in cooking.
2. Red onions: These bulbs have a red-
purple skin and white flesh with a red
outer layer. They tend to be medium
or large. They have a sweet, mild
taste and are often enjoyed raw.
3. White onions: These bulbs are
harvested before completely ripe and
only kept for a short period of time.
They are not as strongly flavored nor
as pungent as brown or yellow onions.
They can be used raw or cooked.
4. Green onions: These are also called
spring onions, scallions, or salad
onions. These are actually immature
onions that are harvest before grown.
They have tiny white bulbs and green
tops. The roots are typically removed,
and the rest of the onion is consumed.
........ THANKS
The ancient origin of onions spans the western and eastern parts of Asia. There are numerous species of onions found the world over, which basically means they were cultivated across the
world probably at the same time. Records suggest that onions started to be used in China way back in 5000 BC – more so because of the bulb’s durability to transport and store.
Ancient Egyptians were known to revere the vegetable, considering its spherical shape and concentric rings a symbol of eternal life. In fact, onions were also used in ancient Egyptian burials.
The medical documents of Charaka Samhita (way back in the 6 century BC) mention onion as a medicinal plant. Even a Greek physician from the 1 century AD (Dioscorides) documented the vegetable’s medicinal uses. And it was the first European settlers who had taken onions to North America.
1). May help keep blood sugar under control:
Onions contain allyl propyl disulphide (oil of onion). This oil acts in a way similar to how insulin helps balance blood sugar levels. Limited research shows that it helps to reduce blood glucose.
2). Onions are rich in quercetin:
It is now established in medical circles that the quercetin flavonoid is essential in helping to ward off, or cure, the following troublesome health conditions:
i). Asthma
ii). Hay fever
iii) Blood clots
iv). Bronchitis
V). Diabetes
3). Digestion:
The fiber in onions promotes good digestion and helps keep you regular. Additionally, onions contain a special type of soluble fiber called oligofructose, which promotes good
bacteria growth in your intestines. One 2005 study in Clinical Gastroenterology and Hepatology found that oligofructose may help prevent and treat types of diarrhea. The phytochemicals in onions that scavenge free radicals may also reduce your risk of developing gastric ulcers, according to the National Onion Association.
4). Bone Density in Older Women:
A 2009 study in the journal Menopause found that daily consumption of onions improves bone density in women who are going through or have finished menopause. Women who ate onions frequently had a 20 percent lower risk
of hip fracture than those who never ate onions.
5). Reduce the risk of breast cancer:
In a study published in the journal Nutrition and Cancer , women who ate the most onions and garlic were less likely to develop breast cancer than women who ate less of the flavorful
alliums. Compounds in onions such as S- allylmercaptocysteine and quercetin might stifle the spread of cancer cells.
6). Shield your heart and kidneys from damage:
During a six-year study in the Journal of Hypertension , people who ate the most onions and other alliums had a 64-percent reduced risk of cardiovascular disease, a 32 percent reduced risk of chronic kidney disease, and a 26 percent reduced risk of high blood pressure.
7). Stops colds in their tracks:
What do the Roman Emperor Nero and President George Washington got in common?
Both men were absolutely convinced that the best way to stop a cold and developing sore throat was to eat an onion!
Vitamin C is the responsible culprit.
8). Removes dark skin spots (melasma) from skin:
Mixing onion juice (obtained by chopping and then squeezing) with an equal amount of apple cider vinegar can remove dark spots on the skin, when applied twice a day. Melasma or
hyperpigmentation is often caused by sun, contraceptives, or pregnancy. It is sometimes referred to as a ‘pregnancy
mask.’ Both onions and the cider vinegar help to balance the pH of the skin.
Types of Onions:
Onions comes in different sizes, shapes,
and colors:
1. Brown or yellow onions: These bulbs
have brown skin and creamy flesh.
They have a strong flavor and a
pungent aroma, which make them very
popular in cooking.
2. Red onions: These bulbs have a red-
purple skin and white flesh with a red
outer layer. They tend to be medium
or large. They have a sweet, mild
taste and are often enjoyed raw.
3. White onions: These bulbs are
harvested before completely ripe and
only kept for a short period of time.
They are not as strongly flavored nor
as pungent as brown or yellow onions.
They can be used raw or cooked.
4. Green onions: These are also called
spring onions, scallions, or salad
onions. These are actually immature
onions that are harvest before grown.
They have tiny white bulbs and green
tops. The roots are typically removed,
and the rest of the onion is consumed.
........ THANKS
Informative post,✌️✌️✌️
ReplyDeleteGreat benefits of onions are mentioned in this blog. A very good job my friend.
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