Onions contain antioxidants and compounds that fight inflammation, decrease triglycerides and reduce cholesterol levels — all of which may lower heart disease risk.
Their potent anti-inflammatory properties may also help reduce high blood pressure and protect against blood clots.
Recent research suggests that onions contain organic sulfur compounds.
Organic sulfur compounds help reduce the level of cholesterol in your body and may also help break down blood clots.
You should eat onions raw rather than cooked to get the most sulfur compounds from them.
According to World’s Healthiest Foods from the George Mateljan Foundation, eating between one and seven servings of onions per week may help reduce the risk of colorectal, laryngeal and ovarian cancer.
Eating several servings of onions a day may help decrease the risk of oral and esophageal cancer.
But onions also contain compounds called diallyl disulfide and lipid transfer protein, which can cause allergy symptoms like asthma, runny nose, nasal congestion, red eyes, itchy eyes and nose, and contact dermatitis, characterized by a red, itchy rash.
This video discusses a human study about the ways we may—or may not—benefit from eating onions.
If you care about nutrition, please read studies about diet that could help reduce high blood pressure, diabetes, and diet that could help reduce common bowel disease most effectively.
Source: NutritionFacts.org (Shared via CC-BY)
