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OnionOnions are part of the allium family which have been shown to be high in anti cancer compounds. These compounds are suggested as being effective in fighting cancer cells and slowing down their growth. Onions are also an excellent source of sulphur compounds that can help reduce the inflammation that aggravates respiratory conditions such as asthma. Typically it is suggested one onion, or ¼ of cup of raw or cooked onions daily, can bring about real health benefits.
Onions are a good source of the flavonoid compounds which are effective neutralisers of free radicals. Free radicals arise naturally but typical exposure to day to day toxins can elevate levels. Eating natural sources of antioxidants helps restore a healthy balance and reduce the potential for cellular damage. Cellular damage can cause deranged cellular growth which is one cause of the development of cancerous growths. In some studies onions have been shown to reduce the incidence of a variety of types of cancers ranging from stomach to breast cancer.
A specific flavonoid, quercetin, is available in good amounts in onions. This is the flavonoid that has been shown to help in the prevention of heart disease through preventing LDL ‘bad’ cholesterol from attaching to artery walls, quercetin also helps prevent heart disease by reducing the amount of unhelpful triglyceride fats in the blood. This means blood is kept at a healthy consistency and thereby contributing to healthy blood pressure.
Onions have been shown to help alleviate the symptoms of asthma through their anti-inflammatory effects. The sulphur compounds also help the liver reduce histamine levels, histamine is part of the inflammatory response and some foods raise our histamine levels potentially aggravating an inflammatory response. The liver has the ability to restore healthy levels of histamine but needs sulphur to do this. In many cases respiratory conditions are understood as being inflammatory conditions. Regularly eating onions is an effective way to assist your body maintain healthy cells.
Information supplied by Steph Askeur |