Onion (onion): Health benefits and risks of onions
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Onions are part of the allium family of vegetables and herbs, which also includes chives, garlic, spring onions and leeks. Onions vary in size, shape, color and flavor. The most common varieties are red, yellow and white onions. The flavors of an onion are sweet and juicy to spicy and tart. Often the taste depends on the season in which the onion is grown and consumed. Onions go well with most dishes. They can be sliced and used fresh as a topping for sandwiches or salads and added to salsas and dips. Onions should be dry and firm with little to no odor before being peeled. Onions offer many health benefits, including lowering the risk of various cancers, improving mood, and maintaining heart, skin and hair health.
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Onions are part of the allium family of vegetables and herbs, which also includes chives, garlic, spring onions and leeks. Onions vary in size, shape, color and flavor. The most common varieties are red, yellow and white onions. The flavors of an onion are sweet and juicy to spicy and tart. Often the taste depends on the season in which the onion is grown and consumed. Onions go well with most dishes. They can be sliced and used fresh as a topping for sandwiches or salads and added to salsas and dips. Onions should be dry and firm with little to no odor before being peeled. Onions offer many health benefits, including lowering the risk of various cancers, improving mood, and maintaining heart, skin, and hair health.
Nutrients in Onions
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Onions are nutritious foods that are high in antioxidants, minerals and vitamins. Onions also contain small amounts of calcium, iron, folate, magnesium, phosphorus and potassium, and the antioxidants quercetin and sulfur. Potassium ensures proper cell function, fluid balance, nerve transfer, kidney function and muscle contraction (muscle contraction). Vitamin B and vitamin C can also be found in this vegetable. Both folate (folic acid, vitamin B9) and pyridoxine (vitamin B6) are important for metabolism, red blood cell production and nerve function. Vitamin C is a powerful antioxidant that protects cells from damage caused by free radicals (unstable molecules). The nutritional value of onions depends on the method of preparation: raw onions contain different nutrients than fried onions
Asthma
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Onions may have antihistamine effects due to the presence of quercetin in onions. This antioxidant has been shown in test tube studies to prevent immune cells from releasing histamine. These are chemicals that cause allergic reactions. Scientists therefore suspect that the antioxidants may reduce histamine and other allergic or inflammatory chemicals in the body and are a promising treatment for asthma (chronic inflammation of the airways in the lungs)
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Onions may have antihistamine effects due to the presence of quercetin in onions. This antioxidant appears to prevent immune cells from releasing histamine in test tube studies. These are chemicals that cause allergic reactions. Scientists therefore suspect that the antioxidants may reduce histamine and other allergic or inflammatory chemicals in the body and are a promising treatment for asthma (chronic inflammation of the airways in the lungs)
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Blood sugar level
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The chromium in onions helps regulate blood sugar. The sulfur in onions helps lower blood sugar by inducing increased insulin production. A 2010 study in the journal Environmental Health Insights found this to be particularly helpful for patients with diabetes mellitus (diabetes). Patients with type 1 diabetes mellitus
Bone density in older women
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A 2009 study published in the journal Menopause found that daily consumption of onions improves bone density in women who are going through or who have ended menopause. Women who ate onions often had a 20 percent lower risk of hip fractures than those who never ate onions. Bone health
Heart
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Onions contain antioxidants and compounds that fight inflammation, triglycerides reduce cholesterol levels. These three factors reduce the risk of developing heart disease. Furthermore, the powerful anti-inflammatory properties of onions also help to lower high blood pressure. In addition, onions protect against blood clots. These properties are mainly due to the presence of the flavonoid antioxidant quercetin, which is very concentrated in onions. In other words, an onion is heart-healthy
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Cancer
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Allium vegetables have been linked to reducing the risk of cancer, especially stomach cancer, esophageal cancer, prostate cancer, and colon cancer
Sleep and state of mind
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Onions contain folate (folic acid), which helps reduce the symptoms of depression. Homocysteine prevents blood and other brain nutrients
Tooth decay
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Eating a raw onion often causes smelly breath, but consumption of this onion may improve oral health. Simply chewing a raw onion strengthens teeth and eliminates bacteria that can lead to tooth decay
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Risks from eating or processing onions
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Allergy The risks of consuming onions are minimal. However, overconsumption of onions does entail risks. Some allergy sufferers