Onions vary in shape and color, but the most common types are white, gold and red. The flavor can vary from delicate and sweet to spicy and enveloping, depending on the variety and season. They are commonly used to flavor many recipes and can be eaten cooked, boiled, grilled, fried, roasted or raw.
Onion has antioxidant and anti-inflammatory properties and its consumption is associated with a reduction in the risk of developing cancer, a reduction in blood sugar and better bone health.
The consumption of onions can suppress the growth of harmful microorganisms, such as bacteria and yeasts, thanks to the action of sulfur compounds and quercetin.
The consumption of onions, thanks to the water content, promotes diuresis and waste disposal, resulting in an aid to combat water retention and a diet-friendly food. In addition, thanks to its antibacterial and anti-inflammatory properties, onion is considered a good natural remedy against cystitis.
The consumption of onions thanks to its great properties is associated with reducing the risk of different types of cancer, such as the stomach, breasts, colon and prostate.
The properties of onion also extend to the health of the heart. The sulfur compounds present in onion have an anticoagulant action, reduce cholesterol and triglyceride levels in the blood and also improve the function of the red blood cell membrane.
Onion has an expectorant and decongestant function, thanks to its antibiotic, mucolytic and anti-inflammatory action, the combination of onion syrup with some honey is the ideal remedy for respiratory diseases such as phlegm, sinusitis, pharyngitis, laryngitis, bronchitis, cough and bronchial asthma.
The folates present in onions prevent excessive formation of homocysteine in the body that, in excess, can interfere with the production of hormones of good mood (serotonin, dopamine and norepinephrine) that regulate not only mood, but also sleep and appetite