Feb 11, 2021

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The Health Benefits of Onions – Insights

Onions are a pretty awesome food and they have been used for centuries in herbal medicine remedies. Owing to their aromatic properties and their ability to incorporate flavors, they are a favorite of many chefs. They come and are grown around the globe in several different varieties. They are a member of the lily family, which also includes leaks, chives, garlic and shallots, as well as other foods.

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Onions, including salmonella and E, are effective against certain very dangerous types of bacteria. Due to their antimicrobial qualities, coli. They have both anti-septic and antibacterial properties and have been used to treat bacterial infections in Chinese medicine for decades. Onions are also used by naturopathic practitioners to treat conditions such as coughs, colds and asthma.

Studies have shown that both cholesterol and blood pressure, similar to garlic, can be lowered (which again is in the same family as onions). In this field, more research has been carried out on garlic, but studies using onions have yielded similar results. Sulfides are found in both onions and garlic, which scientists report is the primary property behind their ability to lower cholesterol and blood pressure.

There are flavonoids in onions that are important for cardiovascular health and can also reduce the risk of blood clotting. They have a higher concentration of flavonoids in the outer layers, so in order to achieve the most health benefits, it is advised to eliminate as few layers as possible for consumption.

Onions have a relatively high volume of fiber as well. In digestion, fiber is significant and can also help in weight loss. In both vitamins C and B6, onions are high, too. They’re a decent natural source of iron as well.

Onions are associated with increases in the density of bones and are rich in antioxidants. Since they have the potential to minimize the number of free radicals in our bodies, the beneficial health benefits of antioxidants are well known. They were associated with a marked decrease in the risk of cancers including ovarian, colorectal and laryngeal forms due to the containment of flavonoid quercetin, even when consumed in moderate quantities.