Its origins remain unknown, but we know that onions have been cultivated by humans for more than 5,000 years. The first traces of production come from Western Asia, in Mesopotamia (much of present-day Iraq). The bulb spread rapidly over Egyptian territories – it was then eaten raw and is one of the ritual plants that accompany the dead – in ancient Greece and in the Roman Empire. By reaching Europe and the rest of the world, it often accompanies sailors, because its content in vitamin C fight against scurvy. From the Middle Ages, in addition to its use in the kitchen, it is also applied as a poultice against pain.
A good source of antioxidants
From a phytochemical point of view, yellow onion is a major source of vitamin C, selenium but also flavonoids, more precisely quercetin, a antioxidantpowerful that we also find in the Apple where the tea. This molecule prevents the growth of very large numbers of cancer cells, making it an inhibitor of cancer development. The red onion provides anthocyanins responsible for its coloring, which fight against cellular aging, improve the elasticity and density of the skin, strengthen the resistance of the blood vessels of the epidermis and visual acuity (night vision notably).
A protector against different cancers
Doctor Richard Béliveau, cancer specialist and author of “Aliments anticancer” (ed. Flammarion), explains that “according to the knowledge acquired so far, it is increasingly certain that onion compounds can slow down the development of cancers by targeting at least two processes involved in tumor growth. On the one hand, they could prevent the activation of carcinogenic substances by reducing their reactivity as well as by accelerating their elimination. This reduces the damage these substances cause to DNA, the main target of these carcinogens. On the other hand, they are also able to reduce the spread of tumors by interfering with the growth process of cancer cells, which causes their death. To date, studies on the anticancer properties of onions have shown that regular consumption reduces the risk of cancer. Colon Cancer, larynx, ovaries, of brain, of stomach, of the’esophagus or even the prostate. Research does not focus on a specific variety, but the more colorful the onion, the richer it is in antioxidants. Finally, we know that the molecules responsible for these anticancer effects are released by the mechanical breaking of vegetables: it is therefore better to consume it freshly chopped on your culinary preparations.
A friend of the intestinal flora
Its fibers, which are more digestible when the onion is cooked, revive the transits lazy. It promotes digestion by stimulating the secretion of bile. Rich in inule, a fiber with prebiotic properties, it balances the intestinal flora.
Its health benefits
• Antioxidant. Rich in quercetin, a powerful flavonoid, onion fights against the aging of cells and their degeneration into cancer cells.
• It keeps cancers away. It has shown its benefits against many cancers (colon, ovaries, brain, stomach, prostate …) by preventing the growth and spread of tumors.
• For a healthy belly. Its prebiotic substances support the intestinal flora.
What do I do with it?
• Choose it. No more soft or sprouted onions. Always favor firm onions (a sign of freshness) and of uniform color.
• Peel it without crying. The ideal is to peel it under the stream of tap water, because the molecule responsible for our tears is soluble in water.
• Consume it. Alternate raw and cooked consumption to take advantage of its vitamin C, iron, manganese, but also to digest it well. The good news is that the antioxidants it contains are not denatured by cooking.
His CV. 39 Cal / 100 g (raw) • Protein 1.1 g • Fat 0.6 g • Carbohydrate 6.2 g • Fiber 1.7 g
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