Eating onion is good for men because garlic and onions contain allicin which improves sperm count and motility. Allicin has been proven to create a powerful, natural remedy for low sperm count and motility through clinical studies.
It also cuts the risk of prostate cancer in half by eliminating toxins that contribute to tumors or obstruction that narrows the flow of urine. The high level of sulfur found in onion also prevents body odor and bad breath and even helps with shingles pain.
The benefits of onions and their sulfuric compounds come from the onion’s nutrients and phytochemicals, which includes allicin. Allicin has been shown to lower risk of coronary heart disease and cancer by reducing cholesterol levels, lowering LDL (bad) cholesterol levels, and suppressing tumor growth.
It is widely believed that eating onions reduces blood pressure because it helps flush out excess fluids from the body. This excess fluid contains potassium ions which build up due to high sodium diet. This accumulation results in hypertension (high blood pressure). It is also believed that eating raw onion can help cure a cold or flu faster than using over-the-counter remedies like acetaminophen and ibuprofen.
Eating onion is perfectly fine for most men, who are advised to eat fruits and vegetables high in antioxidants. It is not recommended for pregnant women or people with gastrointestinal cancers, but healthy adults may enjoy the benefits of onions.
The benefits of onions include improved circulation, lowering blood pressure during periods of stress, protection against coronary heart disease by reducing LDL cholesterol levels as well as other health benefits such as prevention from kidney stones and improving eye health by strengthening the eyes’ artery walls. Onions also contain a lot of vitamin C and manganese — nutrients which are important for staying healthy.
Onions are rich in flavonoids, potent antioxidants that have been shown to counteract the development of smoking’s harmful effects. Flavonoid-rich foods are also effective at combating lung cancer and other cancers during all health stages.
Flavanol intake has been associated with decreased risk of cardiovascular disease in women. And because onions produce a disproportionate amount of antimicrobials when they’re chopped or squeezed, adding them to food is an easy way to cut down on the amount of bacteria without resorting to heavy doses of antibiotics. It can lower colon inflammation that can cause colon cancer if uncontrolled, and it offers protection against toxic substances that weaken the immune system.
Onions aid in lowering bad cholesterol levels and blood pressure because of their sulfur content. They also help to regulate insulin levels by helping to reduce glucose absorption into the bloodstream, thus lowering increases in blood sugar levels after eating a meal. This makes onions an excellent choice for anyone who wants to avoid diabetes or high blood pressure while also managing weight gain, such as those with family history or obesity issues.
It has been clinically shown that on average people who ate onion had significantly lower LDL (bad) cholesterol, higher HDL (good) cholesterol and lower triglycerides than those who did not eat onion on a regular basis.
Types of onions:
Onion is the common name for the plant Allium cepa. There are several types of onions, but the most common ones are white and red. White onions have a milder taste and can be eaten raw without cooking. Red onion has a stronger flavor and is typically used in cooking for this reason.
Another type of onion is called yellow onion or Spanish Onion, which is between the white and red onions in terms of flavor. This variety oxidizes more quickly than either red or white so it has to be cooked before eating to prevent any bad flavors from developing.
The different colors actually come from their degrees of ripeness, with much like avocados, darkening as they near the point at which they will spoil or rot. The lighter varieties generally last longer.
Garlic cloves are harvested while they’re still green and then cured in a process that preserves the freshness of the produce. The unopened clove will shrivel after it has been dried by means of dehydration or exposure to sun for some time, typically about 2–4 weeks. To use them as you would garlic, cut off about 1 inch (2 cm)) from top before using; this exposes the new shoots growing inside which make this variety easier to peel.
Chemical composition of onions:
Onions are composed of four main components which include sulfur, organic-inorganic constituents, fiber, and water. When they are chopped up for use in cooking they release pungent odors. Onions contain dietary fiber (prebiotic), which the gut bacterium can convert into polysaccharides (like butyrate). These provide one pathway by which fresh onions might help to modulate digestive function and prevent colon cancer.
The chemical composition of onions is very similar to that of garlic. It consists primarily of high concentrations of onion’s characteristic odor and taste-producing alkylcysteine sulfoxides (propanethiols and butanethiols) and sulphides, which have an irritating effect on the eyes, throat, and respiratory system.
Plants from the genus Allium contain edible ingredients typically called onions because they share a common pungent quality which can be attributed to their respective propanethiol compounds. Allium cepa also contains sugar molecules along with amino acids, minerals salts such as phosphorous titanium oxide, chromium sediments, magnesium, potassium, and many others.
Onions produce an enzyme called fructokinase, which breaks down fructose and causes a reaction that produces propanethiol S-oxide. This process can make people sensitive to the onion’s volatile gas. This is due the cell-walling form of sulfur seen in onions producing sulfenic acid with dehydrated pyridine acting as a thioketal which forms thiopropanethiolate ion with ethylmercaptan derived from allyl methylthiosulfinate attacking the exterior carbonyl carbon atoms resulting in this compound or intermediate that reacts with oxygen causing pyrolysis or there would then be direct loss of water forming acetone via an oxidation reaction.
Conclusion:
People usually experience side effects from onions because they have a chemical sensitivity to the compounds found in onion, which can cause various reactions including facial redness and watery eyes. Some complain of a burning sensation after eating raw or cooked onions.
One tip for reducing this reaction is to eat smaller quantities, as with most foods that bother someone’s mouth due to allergies. Another suggestion is not crushing the onion before cooking it, as with most strong smelling vegetables that might bother people’s stomachs.
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