Medical report: Corona virus and onions.

 

 Onions and corona virus.

 At the beginning of the spread of the Corona virus in the world.  There was a shock in the medical sector, especially in the pharmaceutical sector.  The giant pharmaceutical companies in the world.  It was unable to produce a new drug to treat the Corona virus.  To stop the terrible daily increase in infected people around the world.  Rather, these companies contented themselves with producing a vaccine that prevents infection.  But the infected people were actually taking medications for colds and respiratory system.  Doctors in Egypt used to advise patients to follow a protocol of drinking green tea and adding ginger after every meal.  Eat onions with every meal.  People used to put vinegar and lemon on onions to eliminate their unpleasant smell.  They brushed their teeth with toothpaste.  Onions are very beneficial for human health

  Quoted from a report published on the website . Shifaa.com.

 Benefits of Onions: Natural Medicine Treasury for Health.

 Onions have been linked to a range of benefits including improved heart health, blood sugar control, and supporting bone health.  Continue reading the article to learn about the benefits of onions, their nutritional value, and more:

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What is onion?

 Onions belong to the Allium genus, a flowering plant that also includes garlic and leeks.

 The medicinal properties of onions have been recognized since ancient times, when they were used to treat a range of ailments, including: headaches, heart disease, and mouth ulcers.  This is according to the National Library of Medicine.

 There are a range of different types of onions, in terms of size, shape, color, and flavour.  The most common types are: red, yellow and white onions.

 The taste of onions ranges from sweet and sharp to hot and pungent, depending on the season in which they are grown and consumed.

 Onions contain a range of vitamins, minerals and plant compounds that promote health in several ways.  China is the largest producer of onions worldwide, according to the Food and Agriculture Organization of the United Nations.

 Nutritional value of onions

 Onions are a vegetable rich in nutrients, vitamins and minerals, and are low in calories. The nutritional value of onions is as follows:

Onions provide only 44 calories, but they provide a large dose of vitamins, minerals and fiber.  It is rich in vitamin C, which works to:

 • Immune support.

 • Tissue repair.

 • Collagen production.

 • A powerful antioxidant that protects cells from damage caused by free radicals.

 Onions are a rich source of B vitamins, including folic acid and vitamin B6, which are important for:

 • Metabolic process.

 • Production of red blood cells.

 • Nerve function.

 Finally, it is a good source of potassium, which is necessary for:

 • Normal cellular function.

 • Fluid balance.

 • Nerve transfer.

 • Muscle contraction.

 Nutritional elements of onions

 Onions contain good amounts of a range of nutrients, vitamins and minerals, including:

 1. Carbohydrates

 Only 10% of raw or cooked onions are carbohydrates, consisting of simple sugars, such as: glucose, fructose, sucrose, and fiber.

 2. Fiber : Onions are a good source of healthy soluble fibers called fructans, which represent about 2% of fresh weight, depending on the type of onion.

 Fructans are prebiotic fibers that feed beneficial bacteria in the intestines, which contribute to improving colon health and reducing the risk of colon cancer.

 However, it may cause unpleasant digestive symptoms in people who suffer from irritable bowel syndrome (IBS).

 3. Antioxidants

 Many of the health benefits of onions are attributed to antioxidants and sulfur-containing compounds, including:

 • Anthocyanins: It is a powerful antioxidant, and one of the pigments that gives onions their reddish color. They are only found in red or purple onions.

 • Quercetin: It is an antioxidant, lowers blood pressure and improves heart health.

 • Sulfur compounds: sulfides that protect against cancer.

 It should be noted that cooking can reduce the levels of some antioxidants, and red and yellow onions are the two types richest in antioxidants than other types, as yellow onions contain about 11 times more antioxidants than white onions.

 4. Vitamins

 In addition to carbohydrates, fiber, and antioxidants, onions contain many vitamins and minerals, including:

 • Vitamin C, an essential vitamin for immune function and the maintenance of skin and hair.

 • Folic acid, which is necessary for cell growth and metabolism and is especially important for pregnant women.

 • Vitamin B6, which is involved in the formation of red blood cells.

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 Benefits of onions

 Onions provide a range of health benefits, which are as follows:

 1. Reducing blood pressure and cholesterol levels

 Onions contain antioxidants and anti-inflammatory compounds, including alliinase, which helps:

 • Reducing cholesterol.

 • Reducing triglycerides.

 • Reducing the risk of heart disease.

 Alliinase compound, a substance released when cutting onions, is responsible for crying when cutting onions.

 In addition to quercetin, a flavonoid antioxidant that onions contain a strong concentration of, it is important for reducing risk factors for heart disease, including high blood pressure.

 One 2014 study of 54 women with polycystic ovary syndrome (PCOS) found that eating a large amount of raw red onions for 8 weeks reduced their total cholesterol and LDL cholesterol levels.

 2. Control blood sugar

 Eating onions helps control blood sugar, especially in people who suffer from diabetes.

 One study in 42 people with type 2 diabetes showed that eating 100 grams of red onions significantly reduced blood sugar levels 4 hours after eating it.

 Onions also contain compounds that have an anti-diabetic effect, including quercetin and sulfur compounds.

 3. Anti-cancer properties

 Onions contain compounds that fight certain types of cancer, including stomach, colon, and rectal cancer.  These cancer-fighting properties have been linked to:

 • Sulfur compounds.

 • Flavonoid antioxidants.

 • The flavonoid antioxidants fisetin and quercetin that may prevent tumor growth.

 4. Antioxidant and anti-inflammatory properties of onions

 The high antioxidants in onions, especially quercetin, help fight inflammation by defending against free radicals.

 Free radicals are compounds that spread through the body and cause cell damage, leading to:

 • Wrinkles.

 • Signs of premature aging.

 • Inflammation.

 5. Maintain bone density

 Onions protect against bone deterioration and increase bone mass, as osteoporosis is a common health problem, especially in postmenopausal women.

 Many research suggests that eating onions, along with a healthy diet rich in vegetables, may reduce bone loss in postmenopausal women.

 6. Benefits of onions for digestive health

 Onions are a rich source of prebiotics, which are non-digestible types of fiber that are broken down by beneficial gut bacteria.

 Gut bacteria feed on prebiotics and produce acetate, propionate, and butyrate, which are short-chain fatty acids.

 These short-chain fatty acids strengthen gut health, boost immunity, reduce inflammation, and enhance digestion.

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