HEALTH BENEFITS & RISKS OF ONIONS

ONIONS  USES

Onions are part of the allium family of vegetables and herbs, which also includes chives, garlic, scallions, and leeks. Allium vegetables have been cultivated for centuries for their characteristic, pungent flavors and for their medicinal properties.

It is estimated that 105 billion pounds of onions are harvested each year, worldwide. According to the Food and Agriculture Organization of the United Nations (FAO), China is the biggest producer.

The possible health benefits of consuming onions include lowering the risk of several types of cancer, improving mood, and maintaining the health of skin and hair.

Fast facts on onions:

Onions have been used as food for thousands of years; in ancient Egypt, they were worshiped and used in burial rituals.

Onions have many possible health benefits including reducing the risk of obesity, heart disease, and cancer.

They are high in vitamins, minerals, and antioxidants.

Incorporating onions into a diet is very simple, with a versatile range of ways they can be prepared and cooked in regular foods.

Benefits

Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many lifestyle-related health conditions.

Many studies have suggested that increasing consumption of plant foods like onions decreases the risk of overall mortality, diabetes, and heart disease.

Plant foods also promote a healthful complexion, hair, increased energy, and overall lower weight.

Esophageal and stomach cancer

Frequent intake of allium vegetables has been shown to reduce the risk of esophageal and stomach cancer. Several survey-based human studies have demonstrated the potential protective effects of consuming alliums, as well as reports of tumor inhibition of allium compounds in animal experiments.

Skin and hair

Onions are high in vitamin C, which is needed for the building and maintenance of collagen, which provides structure to skin and hair.

Cancer

Allium vegetables have been studied extensively in relation to cancer, especially stomach and colorectal cancers. Their beneficial and preventive effects are likely due in part to their rich organosulfur compounds.

The exact mechanism by which these compounds inhibit cancer is unknown, but hypotheses include the inhibition of tumor growth and mutagenesis, and prevention of free radical formation. Onions are also a source of the strong antioxidant vitamin C that helps to combat the formation of free radicals known to cause cancer.

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