HEADLINES Published February2, 2017 By Staff Writer

10 Benefits of Eating Onions: Onions are known to be good for hypertension

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Benefits of Eating Onions
(Photo : Pixa Bay) Benefits of Eating Onions

There is no difference in the efficacy of onions, whether they are cooked or boilt. It means that you do not have to stick to raw onions.
And, more importantly, on the surface of onion, the content of quercetin, which is an important pharmacological component of onion, is 300 times more than the innermost fold of onion.

1. Hypertension

Onions are also known to be good for hypertension patients. Onions reduce blood pressure and strengthen capillaries. It also lowers blood sugar levels and promotes the secretion of insulin to prevent the worsening of diabetes and strengthens the cornea and lens of the eye.
"This study provided a clue as to why a diet rich in fruits and vegetables would reduce the risk of heart disease and seizures," said British scientist BNF Scientist Bryn Fitzgerald. To eat.

Dr. Krune's team investigated the blood of people who eaten onions. Quercetin has been found to digest, absorb and decompose in the body and not remain in the blood, but surprisingly it remains in the outer cells of the blood vessels and prevents fat and cholesterol from accumulating.
"Quercetin and other flavonoids work on human tissues to strengthen arteries and supplement them with food, which is good for cardiovascular health," said Dr. Krune. He added, "In order to prevent the thickening of the artery walls, 100 to 200 grams of onion per day is effective even if ingested."
Onion is known to be a good food for atherosclerosis and hyperlipemia by eliminating unnecessary fat and cholesterol in the blood. Especially, it prevents blood clots (blood clots) from forming in blood vessels and helps blood flow well.

2. Diabetes

On the onion cooking, the propyl mercaptan component decomposed is 50 times as sweet as sugar.
According to the Onion Research Institute, onion is a representative plant containing anticancer substances, and it is confirmed that the onion sphere and its pharmacological component extract are effective for cancer cell inhibition, multiple cancer, skin cancer, gastric cancer, weight loss and thrombolysis Quercetin, an antioxidant component of onion, has also been shown to be effective in breast cancer, colon cancer, ovarian cancer, stomach cancer, lung cancer and bladder cancer.

Onion is most preferred to be ingested in vivo, but it can be eaten with juice. Onion is difficult to ingest due to its unique flavor and pungent taste, but various processed products are easy to eat. I will call it a method.

3. Diet

The quercetin component of onion suppresses subcutaneous adipocyte differentiation, and the allyl sulfide component inhibits the body's lipogenic enzymes and breaks down high fat such as cholesterol.
Onion is a vegetable with low fat content and high protein and calcium. Onion intake is a sponge-like function in the intestine, so it interferes with the absorption of fat, but the weight loss is reduced as the intake of calories decreases. It also helps to clean up the body by adsorbing and exhaling harmful substances.
When the muscles are packed together a lot, they have the effect of releasing them, which enhances the effect of exercise. Here is the secret of Chinese women who eat a lot of fatty foods but eat it with onions, slender body.

4. Anti-cancer

The onion's sulfur component has been reported to inhibit cancer in vivo by activating the enzyme gutta onion S, which is a cancer inhibiting enzyme.
Put onions in meat broth to inhibit carcinogens. The American Institute for Cancer Research scientifically proved that vegetables such as parmesan, onion and garlic cut down on carcinogens associated with colon, lung, stomach, and liver cancer.
The number and size of colon polyps were reduced as a result of curcumin and quercetin administration in patients with polyps. So far, foods that have the effect of preventing colon cancer, such as onion and curry, have been studied overseas.

5. Detoxification (hangover, nicotine)

In the liver itself, an enzyme called glutathione is produced, which protects the liver by detoxifying the liver, preventing fatty liver, preventing oxidation and suppressing lipid peroxidation. However, lack of glutathione causes various liver diseases. Onions contain a lot of 'cystine derivatives' very close to glutathione.
It is good to drink onion shochu for prevention of a hangover or drink onion juice before and after drinking alcohol. In Europe, onion wines are widely used as medicinal liquors. One or two onions are sliced ​​into appropriate sizes for 400-500 ml of red wine. They are placed in a cool dark place for 2-3 days. The onions are filtered out and stored in a refrigerator in an airtight container do.
In the Netherlands, it is said that they eat a herring sashimi on top of a pile of onions that have been sliced ​​into seaweed.

6. Cold

Onions have been used as cough and cold medicines to relieve pneumonia symptoms and eliminate sputum. This is because the onion absorbs the vitamin C which weakens the cold virus.

The onion is a diadoxic action that removes unnecessary mucus from the body's esophagus or lungs. It is also good for relieving asthma. When the onion is clogged, take the juice and drink a little. It is effective for the treatment of throat and laryngeal pain by cold.
The onion has a stimulating flavor and a warm nature that helps to remove the cold air of the lungs. It is a beneficial food for cough and bronchial disorders because it relieves the bronchial hyperemia.

7. Osteoporosis

Onion can help prevent osteoporosis, researchers say. Researchers at the University of Bern in Switzerland have reported that certain chemicals in onions have been shown to reduce bone loss in the American Chemical Society's Journal of Agricultural and Food Chemistry.
The researchers found that male rats fed onion skin powder and measured bone loss significantly reduced the extent of minerals excretion. The researchers found that gamma-glutamyl peptides were the most effective way to inhibit bone resorption.

8. Constipation

If you look at the pharmacological effects of onion to prevent constipation, chopping the onion gives tears and stimulates the nose because of the ingredient 'Iow' contained in the onion. This 'Iow' is a protein in the large intestine and bacteria, such as creating hydrogen sulphate, which acts on the intestines to act well. Onion fiber helps promote constipation and relieve constipation. If you eat onion with brown rice or onion, it is effective as a laxative.

9. Insomnia

The onion contains calcium and an anhydride, which stabilizes the nerves. Vitamin B1 restores body fatigue and nervous fatigue. Isobutyl profile enhances the action of vitamin B1. Therefore, eating onions, fatigue is restored and the nerves are stable, so the effect of treating insomnia is strong. Just smelling onions helps with sleep.

10. Stemina

Among the components of onion, vitamin A is essential for the production of sperm, and vitamin B1 is excellent as an energetic tonic for men because it turns out that the parasympathetic nervous system that controls sexual activity is active.

There is evidence that the slaves mobilized at the time of the Egyptian pyramid were fed onions every day.

Alexander the Great also told the military to eat large quantities of onions to win the war.

The onion's scorodin ingredient exerts a tonic effect. In fact, studies on rats show that the number of spermatozoites in the male fed scorodin has increased dramatically. Onions and garlic have been known as aphrodisiacs for a long time, removing the waste of the peripheral vascular system and helping to enhance the erection power.

And the most important thing is the crust of the onion.

The onion is composed of 8 layers of dry, dark-colored crust that can not be eaten raw and can be eaten (edible). The contents of quercetin, which is an antioxidant, on each layer of onion were analyzed and it was found to be most abundant in the crust and sharply decreased toward the inner fold.
According to a study by Professor Park Yang-gyun of Mokpo University, the quercetin content of the crust is about 300 times higher than that of the innermost ply.

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