Healthy Facts about Onion

Onions or scientifically known as Allium cepa is a close relative of garlic and leeks. They are mostly used to spice up sauces and flavor dishes because of their distinct taste. Onions can also be eaten raw, used as garnish or cooked. They are even used as ornamental plants as well as medicine. Just like other spices discovered long ago, ancient people see them as precious objects and some even worship onions believing that they are symbol of eternal life. There are many species of onions all over the world today and they differ significantly in medicinal effects and flavor.
Varieties that have strong pungent smell and flavor are the ones that are best used for better health compared to milder ones. Based on polyphenol content, red onions have higher levels compared to white onions.
The most notable effect of onions is their undesirable effect to the eyes. Once an onion is sliced, its cells are broken, which results to enzyme’s reaction to break down the amino acid sulphoxides. This process naturally produce sulphenic acids that is in turn affected by another enzyme called lachrymatory factor synthase or (LFS). Hence, the end product is a kind of volatile gas called lachrymatory factor or (LF) that diffuses quickly through the air. When this substance reaches the eye, it usually irritates the eye which causes it to produce tears in order to flush out the LF.
Fortunately, there are ways to avoid shedding tears when slicing onions. You can choose to either chill or soak them in cold water prior to slicing them. This is to reduce the rate of LF gas production. On the other hand, exposing them to still or running water may result to the loss of its nutrients and beneficial compounds.
There have been attempts to shut down the LF responsible for irritating the eyes and though they are successful in eliminating the lacrymation effect, it resulted to lesser nutrient content and other chemical alteration in the onions.
Vegetables in the Allium family are naturally rich in sulfur compounds like thiosulfinates, sulfides and sulfoxides. Thiosulfinates are considered antibacterial while cysteine sulfoxides give the distinct flavor of the onions and is also responsible for inducing tears when they are cut. Sliced onions should be used right away or stored in an airtight container as they tend to lose their nutrient content quickly. But they should not be stored in a metal container because it could result to its discoloration.
Aside from its antioxidants and sulphur content, they also have minerals like selenium, potassium, phosphorus, magnesium, calcium and sodium. They can also provide Vitamin C for the immune system, Vitamin B6, copper, folate and manganese and molybdenum that aids in stimulating certain enzymes. Further practical uses of onions include the following:
•Respiratory problems. Onions are have been used since ancient times in treating respiratory ailments. The juice of onions is mixed with an equal part of honey and drank until sore throat is relieved. It is also known to help dilute and expel phlegm in severe cases of cough. Sinus problems can also be alleviated just by smelling onions.
•Colon-friendly. The fructo-oligosaccharides element of onions promotes the growth of healthy bacteria in the colon and_
•Prevents cardiovascular disease. Due to their flavonoid content and substances that suppress platelet-clotting. Onions are also believed to prevent heart diseases. This can be attributed to their sulfur content and their ability to thin the blood.
•Skin. The juice extract of onions together with olive oil or honey can possibly treat acne. Onion juice or crushed onion is also said to relieve the insect bite pains like bee stings.
•Its pungent smell can be used to revive an unconscious person, too.

Ludovic Beraud