What would life be like without onions? The onion
has been used as an ingredient in various dishes
for thousands of years by many cultures around the
world. World onion production is steadily increasing
so that onion is now the second most important
horticultural crop after tomatoes. There are many
different varieties of onion, red, yellow, white, and
green, each with their own unique flavour, from very
strong to mildly sweet. Onions can be eaten raw,
cooked, fried, dried or roasted. They are commonly
used to flavour dips, salads, soups, spreads, stir-
fry and other dishes.
Onions (Allium cepa) belong to the lily family, the
same family as garlic, leeks, chives, scallions and
shallots. There are over 600 species of Allium,
distributed all over Europe, North America, Northern
Africa and Asia. The plants can be used as
ornamentals, vegetables, spices, or as medicine.
There are over 120 different documented uses of
the Alliums.
Onion and other Allium vegetables are
characterized by their rich content of thiosulfates,
sulphides, sulfoxides, and other odoriferous sulphur
compounds. The cysteine sulfoxides are primarily
responsible for the onion flavour and produce the
eye-irritating compounds that induce lacrimation.
The thiosulfates exhibit antimicrobial properties.
Onion is effective against many bacteria including
Bacillus subtilis, Salmonella, and E. coli . Onion is
not as potent as garlic since the sulphur
compounds in onion are only about one-quarter the
level found in garlic.
Uses of Onions
Onions have a variety of medicinal effects. 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 breathing
problems.
The World Health Organization (WHO) supports the
use of onions for the treatment of poor appetite and
to prevent atherosclerosis. In addition, onion
extracts are recognized by W.H.O for providing
relief in the treatment of coughs and colds, asthma
and bronchitis. Onions are known to decrease
bronchial spasms. An onion extract was found to
decrease allergy-induced bronchial constriction in
asthma patients.
Onions are a very rich source of fructo-
oligosaccharides. These oligomers stimulate the
growth of healthy bifid bacteria and suppress the
growth of potentially harmful bacteria in the colon.
In addition, they can reduce the risk of tumours
developing in the colon.
Cardiovascular Help
Onions contain a number of sulphides similar to
those found in garlic which may lower blood lipids
and blood pressure. In India, communities that
never consumed onions or garlic had blood
cholesterol and triglyceride levels substantially
higher, and blood clotting times shorter, than the
communities that ate liberal amounts of garlic and
onions. 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-
clumping. The anti-clotting effect of onions closely
correlates with their sulphur content.
Cancer Prevention
Onion extracts, rich in a variety of sulphides,
provide some protection against tumour growth. In
central Georgia where Vidalia onions are grown,
mortality rates from stomach cancer are about
one-half the average level for the United States.
Studies in Greece have shown a high consumption
of onions, garlic and other allium herbs to be
protective against stomach cancer.
Chinese with the highest intake of onions, garlic,
and other Allium vegetables have a risk of stomach
cancer 40 percent less than those with the lowest
intake. Elderly Dutch men and women with the
highest onion consumption (at least one-half onion/
day) had one-half the level of stomach cancer
compared with those consuming no onions at all.
Caution!
Onions have a universal appeal. They are safely
consumed by most people. However, consuming
large quantities of onions can lead to stomach
distress and gastrointestinal irritation that may
result in nausea and diarrhoea. There are no known
interactions with drugs except that they can
potentiate the action of anticoagulants.
Conclusion
Onions, and other Allium species, are highly valued
herbs possessing culinary and medicinal value.
Some of their beneficial properties are seen after
long-term usage. Onion may be a useful herb for
the prevention of cardiovascular disease, especially
since they diminish the risk of blood clots. Onion
also protects against stomach and other cancers,
as well as protecting against certain infections.
Onion can improve lung function, especially in
asthmatics. The more pungent varieties of onion
appear to possess the greatest concentration of
health-promoting phytochemicals.
has been used as an ingredient in various dishes
for thousands of years by many cultures around the
world. World onion production is steadily increasing
so that onion is now the second most important
horticultural crop after tomatoes. There are many
different varieties of onion, red, yellow, white, and
green, each with their own unique flavour, from very
strong to mildly sweet. Onions can be eaten raw,
cooked, fried, dried or roasted. They are commonly
used to flavour dips, salads, soups, spreads, stir-
fry and other dishes.
Onions (Allium cepa) belong to the lily family, the
same family as garlic, leeks, chives, scallions and
shallots. There are over 600 species of Allium,
distributed all over Europe, North America, Northern
Africa and Asia. The plants can be used as
ornamentals, vegetables, spices, or as medicine.
There are over 120 different documented uses of
the Alliums.
Onion and other Allium vegetables are
characterized by their rich content of thiosulfates,
sulphides, sulfoxides, and other odoriferous sulphur
compounds. The cysteine sulfoxides are primarily
responsible for the onion flavour and produce the
eye-irritating compounds that induce lacrimation.
The thiosulfates exhibit antimicrobial properties.
Onion is effective against many bacteria including
Bacillus subtilis, Salmonella, and E. coli . Onion is
not as potent as garlic since the sulphur
compounds in onion are only about one-quarter the
level found in garlic.
Uses of Onions
Onions have a variety of medicinal effects. 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 breathing
problems.
The World Health Organization (WHO) supports the
use of onions for the treatment of poor appetite and
to prevent atherosclerosis. In addition, onion
extracts are recognized by W.H.O for providing
relief in the treatment of coughs and colds, asthma
and bronchitis. Onions are known to decrease
bronchial spasms. An onion extract was found to
decrease allergy-induced bronchial constriction in
asthma patients.
Onions are a very rich source of fructo-
oligosaccharides. These oligomers stimulate the
growth of healthy bifid bacteria and suppress the
growth of potentially harmful bacteria in the colon.
In addition, they can reduce the risk of tumours
developing in the colon.
Cardiovascular Help
Onions contain a number of sulphides similar to
those found in garlic which may lower blood lipids
and blood pressure. In India, communities that
never consumed onions or garlic had blood
cholesterol and triglyceride levels substantially
higher, and blood clotting times shorter, than the
communities that ate liberal amounts of garlic and
onions. 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-
clumping. The anti-clotting effect of onions closely
correlates with their sulphur content.
Cancer Prevention
Onion extracts, rich in a variety of sulphides,
provide some protection against tumour growth. In
central Georgia where Vidalia onions are grown,
mortality rates from stomach cancer are about
one-half the average level for the United States.
Studies in Greece have shown a high consumption
of onions, garlic and other allium herbs to be
protective against stomach cancer.
Chinese with the highest intake of onions, garlic,
and other Allium vegetables have a risk of stomach
cancer 40 percent less than those with the lowest
intake. Elderly Dutch men and women with the
highest onion consumption (at least one-half onion/
day) had one-half the level of stomach cancer
compared with those consuming no onions at all.
Caution!
Onions have a universal appeal. They are safely
consumed by most people. However, consuming
large quantities of onions can lead to stomach
distress and gastrointestinal irritation that may
result in nausea and diarrhoea. There are no known
interactions with drugs except that they can
potentiate the action of anticoagulants.
Conclusion
Onions, and other Allium species, are highly valued
herbs possessing culinary and medicinal value.
Some of their beneficial properties are seen after
long-term usage. Onion may be a useful herb for
the prevention of cardiovascular disease, especially
since they diminish the risk of blood clots. Onion
also protects against stomach and other cancers,
as well as protecting against certain infections.
Onion can improve lung function, especially in
asthmatics. The more pungent varieties of onion
appear to possess the greatest concentration of
health-promoting phytochemicals.
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