This beautiful bulb-vegetable, one of the oldest edible food ingredient known to the humankind, is found in a bewildering array of recipes and preparations, be it your favorite salad, or a mouth-watering gravy or curries. It has also been employed in the traditional medicines since ancient times for its health promoting and curative properties.

Botanically, onions are members of the Alliaceae family, in the genus, Allium and known scientifically as; Allium cepa.

Health Benefits of Onions

Onions are very low in calories and fats. 100 grams carry just 40 calories. However, rich in soluble dietary fiber.

The phytochemical compounds allium and Allyl disulfide in the onions convert into allicin by the enzymatic reaction when its bulb (modified leaves) are distorted (crushing, cutting, etc.). Studies have shown that these compounds have anti-mutagenic (protects from cancers) and anti-diabetic properties (helps lower blood sugar levels in diabetics).

Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme in the liver cells. Further, it also found to have antibacterial, antiviral, and anti-fungal activities.

Additionally, Allicin also decreases blood vessel stiffness by facilitating the release of nitric oxide (NO) and thereby bring a reduction in the total blood pressure. Further, it blocks platelet clot formation and has fibrinolytic action (clot breakdown) in the blood vessels and thereby prevents blood clots from growing and becoming problematic. Altogether, it helps decrease in overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.

Onions are a rich source of chromium, a trace mineral that helps tissue cells respond appropriately to insulin levels in the blood. It thus helps facilitate insulin action and control sugar levels in diabetes.

They are also a good source of antioxidant flavonoid quercetin, which is found to have anti-carcinogenic, anti-inflammatory, and antidiabetic functions.

They are also good in antioxidant vitamin, vitamin-C and mineral manganese. Manganese is essential as a co-factor for the anti-oxidant enzyme, superoxide dismutase. Also, isothiocyanate antioxidants in them help provide relief from cold and flu by exerting anti-inflammatory actions.

Onions are also good in the B-complex group of vitamins like pantothenic acid, pyridoxine, folates, and thiamin. Pyridoxine or vitamin B-6 helps keep up GABA levels in the brain, which works against neurotic conditions.