We often use onions in cuisine in many regions of the world. In fact, it is rare for any cook to create a dish without using one.
Therefore, it has become a household name and you’ll find it in nearly every kitchen.
The utility of onion extends beyond the kitchen. According to recent research, the “garlic pink sister” has a prime source of vitamin C, sulphuric compounds, flavonoids, and phytochemicals.
Role of phytochemicals
Phytochemicals, according to scientists, are naturally occurring substances that interact with the human body to elicit healthful reactions. We have found flavonoids to lower the risk of Parkinson’s disease, cardiovascular disease, and stroke.
However, in order to have a thorough understanding of the benefits of onions, we must first go into the plant’s history.
Origin of onions
Many biologists believe onions originated in Central Asia, specifically in modern-day Iran and Pakistan. And it is possible that it was one of the first crops to be farmed.
In the sixth century B.C., a medical book, the Charaka Samhita, praises the onion as medicine, a diuretic, helpful for digestion, the heart, the eyes, and the joints.
It is also worth noting that onions were first grown in Egypt around 3500 B.C. Because of the circle-within-a-circle structure, many considered them objects of veneration and symbolized eternity.
We can find onion paintings on the inner walls of pyramids and other tombs. Ancient people buried them beside mummies because some believed that their powerful aroma and/or magical qualities would cause the dead to resurrect.
Onions are so distinctive that Moses mentioned them in the Bible in the book of Numbers (11; 5).
Doctors recommend onions
So some doctors recommend that people suffering from burning sensations when passing urine drink water boiled with 6 to 7 grams of onion, which is believed to reduce the symptoms.
According to studies, onion extract is high in a range of sulfides, which protect against tumor formation.
According to current research, eating onions regularly can help reduce the risk of many malignancies, including colorectal cancer, mouth cancer, laryngeal cancer, stomach cancer, esophageal cancer, and ovarian cancer.
We recommend you consume one onion dish per day.
Blood sugar regulation
Hyperglycemia (high blood sugar levels) occurs when your blood sugar (also known as glucose) levels are higher than your body needs to function normally. And scientists have linked this condition to both short-term and long-term issues.
We have known onions to lower blood sugar levels because they contain allyl propyl disulfide, which helps to lower glucose levels by increasing the quantity of insulin.
Onions’ quercetin has also been used to lessen allergic reactions by preventing the body from creating histamines, which cause you to sneeze, shed tears involuntarily, and itch when you have an allergic reaction.
Onions have fiber, which aids digestion.
In addition, onions contain oligofructose, soluble fiber that supports the growth of healthy bacteria in your intestines.
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