- Onion Basic Info.
- Onion Botanical Description.
- Onion Classification.
- Onion and History.
- Onions:Archeology and Registration.
- Onions and Phytochemicals.
- Onion Nutritional Analysis.
- Modern Research Update:Health Benefits.
- FAQ:Frequently Asked Questions of Onion.
- Onion Handlings:How to Select,Prepare,Store Onions?.
- Onion Trivia and Onion Cooking.
- Research Update:Allium cepa or common onion.
Onions and Phytochemicals.:
Onions not only provide flavor; they also provide health-promoting phytochemicals as well as nutrients. Onions contain quercetin, a flavonoid (one category of antioxidant compounds), and allium.
Garlic, onions and other members of the Allium family are rich in sulfides and other protective substances. Garlic contains a number of allyl sulfides that are known to decrease the tendency of blood clots to form, significantly lower total and LDL cholesterol levels and decrease the risk of cancer at many sites. Clearly, a diet in which herbs are generously used to flavor the food will provide a variety of active phytochemicals that promote health and protect against chronic diseases. A number of other frequently used herbal products are reported to provide protection or relief from a variety of common ailments
The flavinoid quercetin, an antioxidant (phytochemical) found in onions, helps eliminate free radicals in the body, inhibits low-density lipoprotein oxidation, protects and regenerates vitamin E, and helps to circumvent the harmful effects of heavy metal ions.
Allyl sulfides and Quercetin as antioxidant:
Most phytochemicals have antioxidant activity and protect our cells against oxidative damage and reduce the risk of developing certain types of cancer. Phytochemicals with antioxidant activity: allyl sulfides (onions, leeks, garlic), carotenoids (fruits, carrots), flavonoids (fruits, vegetables), polyphenols (tea, grapes).
Onions contain quercetin, a flavonoid (one category of antioxidant compounds). Antioxidants are compounds that help delay or slow the oxidative damage to cells and tissue of the body. Studies have indicated that quercetin helps to eliminate free radicals in the body, to inhibit low-density lipoprotein oxidation (an important reaction in the atherosclerosis and coronary heart disease), to protect and regenerate vitamin E (a powerful antioxidant) and to inactivate the harmful effects of chelate metal ions.
Major dietary sources of quercetin include tea, onions and apples. Recent studies at Wageningen Agricultural University, the Netherlands, showed that the absorption of quercetin from onions is twice that from tea and more than three times that from apples. Based on studies conducted at The Queen's University at Belfast, Ireland and Wageningen Agricultural University, the content of quercetin in onions is estimated to be between 22.40 mg and 51.82 mg per medium-sized onion (100 gram). Further research at the Agricultural University on Wageningen showed that daily consumption of onions may result in increased accumulation of quercetin in the blood. Studies are in progress to determine whether the increased quercetin accumulation from eating onions translates into significant antioxidant benefit.
Several studies have shown quercetin to have beneficial effects against many diseases and disorders including cataracts, cardiovascular disease as well as cancer of the breast, colon, ovarian, gastric, lung and bladder.
- 1.Onion,Classifications,Tradition,History,Magical,Modern Updated.
♥The article and literature was edited by herbalist of MDidea Extracts Professional.It runs a range of online descriptions about the titled herb and related phytochemicals,including comprehensive information related,summarized updating discoveries from findings of herbalists and clinical scientists from this field.The electronic data information published at our official website www.mdidea.com and www.mdidea.net,we tried best to update it to latest and exact as possible.
♣ last edit date: