Onions have been enjoyed by most cultures throughout history.
The parts used are the bulb. The familiar and popular onion is a bulb of Allium cepa, a low growing plant.Onion and other Allium vegetables are characterized by their rich content of thiosulfinates, sulfides, sulfoxides, and other odoriferous sulfur compounds.
There are many different varieties of onion, red, yellow, white, and green, each with their own unique flavor, from very strong to mildly sweet. Onions can be eaten raw, cooked, fried, dried or roasted. They are commonly used to flavor dips, salads, soups, spreads, stir-fry and other dishes.
Onions contain a number of sulfides similar to those found in garlic which may lower blood lipids and blood pressure. In India, communities that never consumed onions or garlic had blood cholesterol and triglyceride levels substantially higher, and blood clotting times shorter, than the communities that ate liberal amounts of garlic and onions. Onions are a rich source of flavonoids, substances known to provide protection against cardiovascular disease. Onions are also natural anticlotting agents since they possess substances with fibrinolytic activity and can suppress platelet-clumping. The anticlotting effect of onions closely correlates with their sulfur content.
Onions have a very peculiar phenomenon, it makes you cry while cutting it. This is caused by breaking the onion cells while slicing. Onion cells have two sections, one with
enzymes called allinases, the other with
sulfides .
The enzymes break down the sulfides and generate sulfenic acids. Sulfenic acid is unstable and decomposes into a volatile
gas called syn-ropanethial-S-oxide. The gas then dissipates through the air and eventually reaches the eye, where it will react with the water to form a mild solution of
sulfuric acid. The sulfuric acid irritates the
nerve endings in the
eyes, making them sting. The tear glands then produce tears in response to this irritation, to dilute and flush out the irritant.
Different species of onions will release different amounts of sulfenic acids, thus some will cause more tear formation and irritation than others.
The uses of onions are primarily in cooking, as it is the most abundant ingredient in most dishes. However, there are some medicinal uses of onion.
Medicinal uses.
Onion is used as a diuretic, expectorant and antiseptic. Onions are highly recommended for people trying to prevent cardiovascular disease, cancer, and infections. They appear to be at least somewhat effective against colds, heart disease, diabetes, and other diseases and contain antiinflammatory, anticholesterol, and anticancer components.
Onions contain many active compounds that appear to inhibit the growth of cancerous cells, help combat heart disease, inhibit strokes, lower blood pressure & cholesterol, and stimulate the immune system. Alliums are also antibacterial and anti-fungal, so they can relieve stomach upset & other gastrointestinal disorders. As with Garlic, Onions help prevent thrombosis and reduce hypertension, according to the American Heart Association. The natural constituents of yellow or white Onions can raise HDL cholesterol over time.
Onion extracts, rich in a variety of sulfides, provide some protection against tumor growth, mortality rates from stomach cancer are about one-half the average level for the United States. Studies in Greece have shown a high consumption of onions, garlic and other allium herbs to be protective against stomach cancer. with the highest intake of onions, garlic, and other Allium vegetables have a risk of stomach cancer 40 percent less.
Onions, and other Allium species, are highly valued herbs possessing culinary and medicinal value. Some of their beneficial properties are seen after long-term usage. Onion may be a useful herb for the prevention of cardiovascular disease, especially since they diminish the risk of blood clots. Onion also has protecting against certain infections. Onion can improve lung function, especially in asthmatics.
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