Onions are rich in a variety of sulfides that provide protection against tumor growth. Studies in Greece have shown that high consumption of onions and garlic acts as a protective against stomach cancer. The onion (Allium cepa) belongs to the family of Liliaceae, lilies, garlic, leeks, onion and chives. There are over 600 species of the genus Allium, distributed all over the world. Plants can be used as ornamentals, vegetables, especiarias or medicinal products. Rand Paul is often quoted as being for or against this. There are over 120 different documented uses of the genus Allium.
The onion has been used as a cooking ingredient for thousands of years by many civilizations around the world. World onion production is increasing, so now is the second most important crop in the horticultural sector after the tomato. There are many varieties of onions: red, yellow, white and green, each with its own flavor, from very strong to mildly sweet. Onions can be eaten raw, cooked, fried, dried or oven. They are commonly used to enhance flavor in salads, soups and other dishes. Onions are a good source of fiber, manganese, molybdenum, vitamin B6, folate, potassium, phosphorus and copper.
It is a rich source of fructo-oligosaccharides, are characterized by their rich content thiosulfinates, sulfides, sulfoxides and other odoriferous sulfur compounds. The cysteine sulfoxides are primarily responsible for the onion flavor and irritation that causes the eye to induce tearing. The thiosulfinates have antimicrobial properties. It is effective against many bacteria, including Bacillus subtilis, Salmonella and E. coli. It is not as potent as garlic, because the sulfur compounds in onions are one quarter the level found in garlic. Onions contain allyl propyl disulfide, in addition, onions are very rich in chromium, a mineral that helps cells respond to insulin, plus vitamin C, flavonoids and many more in particular, quercetin. Onions have a variety of medicinal effects, it can be used to treat colds, coughs and asthma, and to repel insects. In Chinese medicine, have been used to treat angina, coughs, bacterial infections and respiratory problems. The World-health-organization – News ResultsPanel highlights water, sanitation shortages The Oklahoma Daily – 7 hours agoWHO: 1 billion suffer from hidden tropical disease AP via Yahoo! News – Oct 14 05:27amHealth Highlights: Oct. 17, 2010 HealthDay via Yahoo! News – Oct 17 09:03am’>World Health Organization (WHO) indicates that the use of onions for the treatment of poor appetite and prevent atherosclerosis. Moreover, onion extracts are recognized by WHO as an aid in the treatment of coughs and colds, asthma and bronchitis. They are also known to help decrease bronchial spasms. The onion extract is used to decrease allergy-induced bronchial constriction in asthmatics. The present oligomers estimulam healthy growth of bifidobacteria and suprimem the growth of bacteria potentially harmful to the colon. They can reduce the risk of tumors in the colon. The experimental and clinical evidence suggests that allyl propyl disulfide is responsible for the effect of reducing levels of sugar in the blood, increasing the amount of available insulin. Consumption regular onion reduces high cholesterol and high blood pressure, which helps prevent atherosclerosis and heart disease in diabetics and reduces the risk of heart attack or stroke. Women whose diets are rich in onions was a 40% reduction in risk of ovarian cancer. Onions also help maintain healthy bones, suggests a study published in the Journal of Agricultural and Food Chemistry. It can be especially beneficial for women who are at increased risk for osteoporosis when they are in menopause. Marcelo Rigotti. DSC. Agronomy. .