Onions contain a number of sulfides similar to those found in garlic, which can reduce blood lipid and blood pressure. In India, communities that do not eat onions or garlic had blood cholesterol and triglyceride levels substantially higher, and blood clotting times shorter, that communities that do comieronl amounts of garlic and onion. 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-agglutination. The effect of anticlotting in onions closely correlates with their sulfur content.

Cancer Prevention

Onion extracts are rich in a variety of sulfides, provide some protection against tumor growth. In the central part of Georgia, where Vidalia onions are grown, mortality rates of stomach cancer are about half the average for the United States. Studies in Greece have shown a high consumption of onions, garlic and other allium herbs that are have more protection against stomach cancer.

China with the highest intake of onions, garlic and other Allium vegetables have a risk of stomach cancer 40 percent lower than countries with lower consumption.

The growing consumer trend to purchase the less pungent, the milder onion varieties may not be the best, and the onions with a stronger flavor and higher astringency appear to have superior properties healthier.

Use and Safety

Onions have a universal appeal. They are safely consumed by most people. However, consuming large quantities of onions can lead to digestive problems and gastrointestinal irritation that can result in nausea and diarrhea. No interactions with drugs, except they can potentiate the action of anticoagulants.

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