Onion is one of the essential foods in the pantry due to its versatility. It is part of everyday life because it is an essential product in the vast majority of traditional dishes and its use in general in our food.
What does onion provide for health?
The quercetin in the onion has a specific benefit: it strengthens the immune system. Therefore, together with its vitamin C content, it is a product that allows consumers to stay healthy and strong.
The increase in defenses, its antioxidant power, and the prevention of DNA damage are general characteristics of phytochemicals.
For this reason, Ana Molina highlights a study by the American Institute for Cancer Research which names its protection against this disease thanks to these general benefits and to quercetin which strengthens the immune system.
Although no food prevents cancer, maintaining a strong immune system through diet still helps prevent disease, he points out.
Strong, Healthy Bones
The fact that onion contains considerable amounts of calcium, as well as its percentage of vitamin K, causes its consumption to help maintain bones and prevent bone diseases such as osteoporosis, explains the specialist.
Onion contains sulfur compounds; its volatile substance when a cut is what causes eye irritation.
Hence the myth of the onion cut on the nightstand to fight flu-like processes.
It Helps Prevent Belly Fat
As this enzyme can reactivate the cortisol stored in fat cells, it promotes fat formation – even without stress
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Decrease In Cholesterol
Sulfur compounds explain by the specialist, help lower cholesterol and blood pressure. Ana Molina points out that while this benefit does occur, concise data has not been established because it has not been discovered how well the body absorbs this compound.
Onion has a beneficial and preventive effect on different types of cancer (lung, ovary, stomach, bladder, breast, colon, prostate, oral, liver, and brain…).
Onion’s flavonoids and phenolic content, added to its antioxidant properties help fight and eliminate cancer cells.
Therefore, if we want to fight and/or prevent cancer, it is advisable to eat one onion per day.
Between the purple onion and the black onion, Ana Molina establishes some differences. In the first variety, a greater presence of phytochemicals stands out, while in the second variety it shows the lower content of sulfur compounds, but better absorption of these. According to the nutritionist, the only restriction you may have on its consumption is for people who may find it indigestible due to Crohn’s disease, colon issues, or heartburn. To better digest it, he recommends consuming it once cooked.
Even so, for people that aren’t negatively affected, it’s recommended to consume it without cooking, as cooking reduces its content of vitamin C, phytochemicals, or sulfur compounds.