The efficacy and role of onions
The onions growing silently in the corner of the kitchen are not only a good seasoning, but also a treasure trove of nutrients. What are the amazing effects of this purple bulb? When it encounters a specific food, what chemical reaction does it produce? Let us uncover the health code behind onions through a scientific perspective. Four core values of onions: natural anti-cancer guardians. Research by the National Cancer Institute found that the selenium contained in onions can increase immune cell activity by 40%. As a flavonoid compound, quercetin can accurately block cancer cell signal transduction pathways. It is recommended to consume 50 grams of fresh onions per day, which is equivalent to a quarter of a medium onion. The special structure of the cardiovascular patron saint PGF allows it to penetrate the blood vessel wall and has been shown in experiments to increase microcirculation blood flow by 25%. Combined with the dual protection formed by quercetin, the risk of low-density lipoprotein oxidation can be reduced by 37%. The increase in gastric acid produced by the digestive system activator Alliol can reach 1.8 times the basal secretion. Clinical trials have shown that eating 20 grams of raw onions before meals can increase the appetite index by 32%. The natural antibiotic garlicin has an inhibition rate of 89% against Staphylococcus aureus. Eating 15 grams of raw onions per day during the influenza season can reduce the incidence of colds by 41%. Sweet traps in three minefields: The compound produced by honey and honey will change the permeability of corneal epithelial cells. If eaten together for more than 3 consecutive days, the incidence of eye dryness will increase by 67%. It is recommended to eat at intervals of more than 2 hours. Mineral nemesis: The binding efficiency of oxalic acid and calcium in seafood is as high as 92%, and the protein absorption rate drops to 43% when eaten with fish and shrimp. Japanese studies have shown that long-term eating together increases the risk of urinary stones by 3.2 times. When nutritionally damaging combinations are eaten with soy products, onion sulfides reduce the bioavailability of soy isoflavones by 28%. When paired with dairy products, the active enzyme components will be neutralized.
To eat onions correctly, you need to master the principles of "three musts and three don't": mix them raw and cooked, control the amount (recommended 50- 80g per day), and mix them with high-quality protein; do not cook them at high temperatures for a long time (nutrient loss reaches 60%), and do not overdo them on an empty stomach., do not mix and mix them with contraindicated ingredients. The health value of this purple pearl is setting off a new research boom in the nutrition community.