The Effects and Benefits of Raw Onions
Often used as a seasoning in the kitchen, raw onions are found to contain astonishing nutritional value. This lily plant, with its unique pungent aroma, is not only a delicious addition to the dining table but has also been confirmed by modern nutrition science as a natural health food ingredient. This article will delve into the seven core benefits of raw onions, allowing you to rediscover the extraordinary value of this common vegetable.
One: The Anti-Cancer Mechanism of Raw Onions
1.1 Dual Anti-Cancer Components Work Together
Every 100g of raw onions contains 0.92μg of selenium, which works together with vitamin E to form an antioxidant defense line. Its unique quercetin content reaches 34.7mg/100g, and as confirmed by the National Cancer Institute of the United States, this flavonoid compound can block cancer cell signal transmission, reducing the tumor volume of the experimental group by 42%.
1.2 Detoxification Protection System
Sulfur compounds activate the body's Phase II detoxification enzymes, increasing (GAN-ZHANG) glutathione levels by 27%, effectively neutralizing the heterocyclic amines and other carcinogens produced by barbecued foods.
Two: Triple Protection for the Cardiovascular System
2.1 Prostaglandin A's Vascular Care
As the only vegetable containing prostaglandin A, consuming 50g of raw onions daily can increase vascular dilatation factors by 18%, with the effect of reducing blood viscosity lasting for 6-8 hours.
2.2 Thrombosis Prevention Matrix
The sulfenate produced by the catalytic action of alliinase can inhibit platelet aggregation by 35%, working together with flavonoids to form an anti-thrombotic complex protection net.
Three: Activation Project for the Digestive System
3.1 Gastrointestinal Motility Awakening Mechanism
Allicin stimulates the vagus nerve, increasing gastric acid secretion by 40% and accelerating intestinal peristalsis by 2.3 times per minute, with an improvement rate of 79% for functional dyspepsia.
3.2 Bacterial Balance Regulation
Inulin-type fructooligosaccharides promote the proliferation of bifidobacteria by 3.8 times, establishing a dominant probiotic environment in the intestines, and the dietary fiber content (1.7g/100g) aids in the excretion of toxins.
Four: Strengthening the Immune Defense System
4.1 Natural Antimicrobial Barrier
Allicin has a suppression rate of 92% on Staphylococcus aureus, and a 0.5% onion extract can kill 93% of influenza viruses, with its plant bactericidal effect lasting for 4-6 hours.
4.2 Metabolic Regulation Function
Chromium element participates in the regulation of insulin activity, and continuous consumption for 8 weeks can reduce fasting blood sugar by 11% and increase cellular glucose utilization by 29%.
From cancer protection to metabolic regulation, the nutritional health value of raw onions far exceeds what most people imagine. It is recommended to consume 20-50g of fresh onions daily, and eating them with olive oil can increase the absorption rate of quercetin by three times. Patients with gastric ulcers should control their intake, and it is advisable to eat them with staple foods when fasting. This simple bulbous plant is reshaping modern health concepts with its unique nutritional value.