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Health Benefits of Onions
 
 
 

Health Benefits of Onions
 
Wide-ranging claims have been made for the effectiveness of onions against conditions ranging from the common cold to heart disease, diabetes, osteoporosis, and other diseases. They contain chemical compounds

believed to have anti-inflammatory, anticholesterol, anticancer, and antioxidant properties such as quercetin. However, it has not been conclusively demonstrated that increased consumption of onions is directly linked to health benefits. Some studies have shown that increased consumption of onions reduces the risk of head and neck cancers. In India some sects do not eat onion due to its alleged aphrodisiac properties.

In many parts of the world, onions are used to heal blisters and boils. A traditional Maltese remedy for sea urchin wounds is to tie half a baked onion to the afflicted area overnight. An application of raw onion is also said to be helpful in reducing swelling from bee stings. In the United States, products that contain onion extract are used in the treatment of topical scars; some studies have found their action to be ineffective, while others found that they may act as an anti-inflammatory or bacteriostatic and can improve collagen organization in rabbits.

Onions may be especially beneficial for women, who are at increased risk for osteoporosis as they go through menopause, by destroying osteoclasts so that they do not break down bone.

An American chemist has stated that the pleiomeric chemicals in onions have the potential to alleviate or prevent sore throat. However onion in combination with jaggery has been widely used as a traditional household remedy for sore throat in India.

Shallots have the most phenols, six times the amount found in Vidalia onion, the variety with the lowest phenolic content. Shallots also have the most antioxidant activity, followed by Western Yellow, pungent yellow (New York Bold), Northern Red, Mexico, Empire Sweet, Western White, Peruvian Sweet, Texas 1015, Imperial Valley Sweet, and Vidalia. Western Yellow onions have the most flavonoids, eleven times the amount found in Western White, the variety with the lowest flavonoid content.

For all varieties of onions, the more phenols and flavonoids they contain, the more antioxidant and anti-cancer activity they provide. When tested against liver and colon cancer cells, Western Yellow, pungent yellow (New York Bold) and shallots were most effective in inhibiting their growth. The milder-tasting varieties—Western White, Peruvian Sweet, Empire Sweet, Mexico, Texas 1015, Imperial Valley Sweet, and Vidalia—showed little cancer-fighting ability.

Shallots and ten other onion (Allium cepa L.) varieties commonly available in the United States were evaluated: Western Yellow, Northern Red, pungent yellow (New York Bold), Western White, Peruvian Sweet, Empire Sweet, Mexico, Texas 1015, Imperial Valley Sweet, and Vidalia. In general, the most pungent onions delivered many times the benefits of their milder cousins.


 
 
 
 

 

 
 
 
 

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