Source: CCTV Life Circle
Recently, a circle friend sent a request for help
I heard that eating raw onions can protect blood vessels
Is this true?
Yue Hong is an associate researcher at Beijing Institute of Nutrition Resources
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Onions are edible "heart stents"
There is a scientific reason, raw onion is a vegetable with more nutrients.
Scientific studies have shown that it has an ingredient called querceone, a type of flavonoid that is able to fight oxidation and scavenge free radicals.
At the same time, it also contains some sulfide and quercetin and can be anti-tumor.
In addition, it also contains anthocyanins, especially in purple-skinned onions, which are rich in anthocyanins, which can also play an anti-free radical and anti-aging role.
The soluble fiber in onions can stimulate gastrointestinal movements, and the sulfur in onions binds to proteins and bacteria in the large intestine, and the hydrogen sulfide substances formed can also increase gastrointestinal peristalsis and improve the intestinal environment.
From the aspect of vascular protection, it is divided into three perspectives:
1. Raw onion can protect the inner wall of blood vessels, anti-oxidation, anti-free radicals, and has a protective effect on the inner wall of blood vessels;
2. Raw onions can reduce blood lipids and inhibit platelet aggregation;
3. It can effectively reduce arterial tension and delay the development of arteriosclerosis.
Raw onions are better than cooked onions in terms of health care, and half a raw onion a day is advisable.
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Onions are full of nutrients
1. Helps reduce the risk of liver cancer
Recently, a research team led by Professor Xiang Yongbing of Renji Hospital affiliated to Shanghai Jiao Tong University School of Medicine found that eating onions can reduce the risk of liver cancer.
A total of 104 foods/food combinations and 38 nutrients were included in this analysis. By the end of 2016, a total of 431 participants had been newly diagnosed with liver cancer during an average follow-up of 11.9 years, and the cumulative incidence of liver cancer during the follow-up period was 0.72%. A 1 standard deviation (SD, approximately 5.54 g/day) increase in onion intake was associated with a 33% decrease in the risk of liver cancer, and a 15% decrease in the risk of liver cancer was associated with a 15% increase in manganese intake.
2. Anti-inflammatory
The antioxidants in onions play an important role in the body's fight against inflammation. These antioxidants prevent fatty acids from oxidizing in the body, and the lower the level of oxidized fatty acids, the fewer inflammatory molecules are produced in the body, and the greater the ability to control inflammation.
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Which color onion is the most nutritious?
According to the color of the skin, there are three types of onions: purple, yellow, and white:
Purple-skinned onions: The content of protein, dietary fiber, and minerals such as calcium, magnesium, zinc, and iron is higher than that of light-colored yellow-skinned and white-skinned onions.
Purple onions are rich in anthocyanins, which are active substances that help protect the body from free radical damage.
Purple-skinned onions contain more organic sulfides than the other two, so they have a stronger spicy taste.
Yellow-skinned and white-skinned onions: The content of carotene and vitamin C is higher than that of purple skin.
Overall, purple-skinned onions have a higher nutritional value than white-skinned onions and yellow-skinned onions.
【Tips】
No matter what kind of onion it is, the drier the skin with a brown texture and the tighter the curl, the better;
For the same size, the heavier the feel, the fresher, and the fuller and firmer the better.
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These 4 types of people should eat less
1. People with heavy body odor
When onions are consumed, the organosulfur compounds contained in them are released through sweat, which can aggravate body odor.
Therefore, people with a strong body odor should eat less onions, especially in the hot summer months.
2. People with irritable bowel syndrome
The main symptoms of irritable bowel syndrome include diarrhea, constipation, flatulence, abdominal pain, etc., onions contain more dietary fiber such as fructooligosaccharides, which will produce more gas during digestion, causing flatulence and aggravating irritable bowel symptoms.
3. Patients with gastric ulcers and gastroesophageal reflux
Onions have a spicy taste and can irritate the gastric mucosa and cause excessive gastric acid secretion, so people with gastroesophageal reflux should eat less.
If you like onions, you can cook them and eat them.
The organic sulfides in onions may harm the gastric mucosa, so people with gastric ulcers should try to eat less.
4. People with allergies
People with allergies such as allergic rhinitis, asthma, and skin diseases are also advised to eat less onions.
1. Onions, layers of nutrients
Onions are edible "heart stents": reduce blood lipids, protect the inner wall of blood vessels, and delay the development of arteriosclerosis;
Helps reduce the risk of liver cancer;
Anti-inflammatory.
2. Raw onions are better than cooked onions in terms of health care, and half a raw onion a day is appropriate.
3. The nutritional value of purple-skinned onions is higher than that of white-skinned onions and yellow-skinned onions.
4. These 4 types of people should eat less
People with heavy body odor;
People with irritable bowel syndrome;
Patients with gastric ulcers and gastroesophageal reflux;
People with allergies.