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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The onion and are characterized by their rich content of thiosulfinates, sulfur, sulfoxide, aromatic and other sulfur compounds. The cysteine sulfoxide are primarily responsible for onion flavor l e irritates the eyes with compounds that induce tearing. Onion is effective against many bacteria including Bacillus subtilis, Salmonella and E. coli. The onion is not as potent as garlic, because the sulfur compounds in onions are only about a quarter the level found in garlic.

Onions have a variety of medicinal effects. In early American settlers used wild onions to treat colds, coughs and asthma, and to repel insects. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections and respiratory problems.

The World Health Organization (WHO) supports the use of onions for the treatment of poor appetite and prevent atherosclerosis. In addition, onion extracts are recognized by WHO to provide relief in the treatment of coughs and colds, asthma and bronchitis. Onions are known to decrease bronchial spasms. An onion extract was found to reduce allergy-induced bronchial constriction in asthma patients.

Onions are a rich source of fructo-oligosaccharides. These oligomers stimulate the growth of healthy bifidobacteria and suppress the growth of bacteria in the colon. They can reduce the risk of developing tumors in the colon.

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