With hundreds of varieties from tangy white onions to sweet. It’s easy to add onions to your meals. Getting more of this veggie into your weekly food may help to:
1. Lower cancer risk
That organosulfur compounds may stop cancer cells from multiplying and growing, causing the cells to die. (Please note that this study hasn’t yet been reproduced in humans. So while the results are promising. We can’t know for sure if the effect will be the same in humans.) UFABET
Consuming 35 pounds of onions and other allium vegetables every year may lower your risk of colorectal (colon) cancer by almost 80%. Most Americans consume about 22 pounds of onions in a year.
2. Fend off chronic conditions
Onions have more than 25 different flavonoids. Natural plant substances that have antioxidant properties. They’re also high in vitamin C, another important antioxidant that supports a healthy immune system. Antioxidants protect against free radicals. That cause inflammation and contribute to chronic diseases like cancer, diabetes and heart disease.
For maximum antioxidant benefits, choose colorful red onions. Which have flavonoids called anthocyanins that give the vegetable their color. Because research shows an onion’s outer layers have the highest concentration of flavonoids. Try to keep as much of that part as possible when removing the skin.
3. Protect against heart disease
Another flavonoid found in onions — quercetin — offers many heart-healthy benefits. Especially for people experiencing obesity and metabolic syndrome. Metabolic syndrome is a combination of risk factors. Including excess weight, high blood pressure, high cholesterol and high blood sugar. That increases your risk for heart disease.
Onions also appear to have blood-thinning abilities. Which can help prevent blood clots that cause heart attacks and strokes.