The Health Benefits of Red Onion
There is scientific evidence that sulfur components in onion acting against the blocking of blood vessels and unwanted accumulation of platelets. Similarly, a beneficial effect acts to reduce the level of bad cholesterol and triglycerides, and also operates in improving cell membrane of red blood cells. In this way the onion is excellent in preventing heart attacks as a result of exceptional content in onion flavonoid.
Used for bone and connective tissues
Studies in humans have shown that onion is excellent in improving bone density and can have a significant impact for women in menopause who face losing her. In addition, women who have passed menopause and eat onions every day can reduce the risk of fracture flanks. The same study showed that women aged older who ate less onions (once a month), did not have much benefit from onions. High content of sulfur compounds affect connective tissue favorable seeking to form sulfur.
Anti – Inflammatory or Anti – Acid
Unique molecules of sulfur in onions inhibit the activity of macro phages – white blood cells that play a special role in the immune system and which has the function to protect inflammation to run a full range of responses. The activity of macro phages is usually a good thing, but sometimes stopping its operations is crucial to be chronic inflammation under control. Antioxidants or anti-acids from the onions are a great source of anti – inflammatory, because it prevents the oxidation or acidificaiton of fatty acids in the body. When the body has less acid, onion buffers less inflammation and keeps the level of the inflammation under control.
Protection against the acids that cause cancer
It is shown that onions reduces the risk of many types of cancer, even when consumed in small quantities (the thick bowel cancer, throat cancer and ovarian). However, do not save onions if you want to have all the health benefits of onions. Try to add at least an onion in the preparation of food, in your plate should be at least half onion.
Onion is shown excellent in improving blood sugar level, and in the prevention of bacterial outfections. Along with sulfur compounds, quercetin antioxidant or anti-acid the flavonoid family has strong anti-exotoxic and anti-mycotoxic capacity. Interestingly, a study showed that fresh onion, minced, raw has more anti-acid effect on bacterial exotoxins, but if you leave it more in the air (2 hours) – it loses all favorable anti-exotoxic benefits. Therefore it is very important method of compiling and maintaining the onion, if you want to have the best.
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