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Onions

History

The onion is a vegetable, and spice, and probably comes from Southeast Asia. In the wild "variant" may be as high as two meters. Speculated that the plant was known to some people, in India, China, Middle East, etc. - even before the man obtained a written history. The ancient Egyptians regarded as a sacred plant and bulb as a symbol of the universe. In Greece, mentioned by the time of Homer. Also in Greek folklore states that the more "layers" have the onion, the more heavy it is winter. The Onion attributed many healing properties, but also used as flavoring (such as bottled onion juice). Factor considered longevity. In Bulgaria, the daily use is there are more ancient, and in many parts of Transylvania cancer is unknown, something that the folk wisdom attached to the same reason. (Select from Katiana.gr Affairs).

History

Fresh onions are grown in Europe since the Middle Ages, although signs of its use dating back 5000 years ago. The Romans believed that onions could relieve pain from sunburn or what an agony of throat. They believed that eating fresh onions would increase blood pressure. The Romanian gypsies have used onions to say his fate. It was felt that the bundles of dried fresh onions hung around a home will repel the disease and bad


Benefits

Benefits

The onion belongs to the lily and the characteristic odor closes the pores of inflammation. The benefits of onion are: appetite, strengthens the stomach, helps to release gas from the gut, filtering thereby fungi and bacteria, stimulates the skin, strengthens the heart, stimulates the circulatory system, regulates the amount of sugar in the blood, preventing clots, strengthens the arteries, have a therapeutic effect even in the case of extensive inflammation and contributes to the treatment available for prostate cancer. Contributes also effective in treating severe cough, asthma, eczema of, wounds and ulcers.

The onion juice is used to treat cataracts in the eye and helps in making a cleaner tone and enhances hearing. The onion is eaten raw or cooked and eaten raw when it helps to purify the urine and the excretion of toxins from the body. Cut the onions should not be stored for consumption, because oxidized and contain toxic to humans.


Nutritional Value

Nutritional Value

It seems that the most important nutritional value of onions based on two types of flavonoids, called flavonols and anthocyanins. Onions with brown and red outer shell has been found to contain mainly flavonols, namely quercetin (up 2.1% on dry weight). Compared with other fruits and vegetables, onions are 300mg/kg, broccoli 100mg/kg, 40mg/kg apples and tea 30 mg / kg. Onions with white and yellow shell contained mainly anthocyanins. Over the past two decades, extensive clinical and epidemiological studies have linked a large number of flavonoids with beneficial health effects such as antibacterial, anti-inflammatory, allergy, antimetallagonidiaki, antineoplastic, antithrombotic and angeiodiastoliki. All these actions are based on the antioxidant activity of flavonoids by their capacity to neutralize Hydroxy radicals, superoxide anions and lipid superoxide radicals. Also, protect some other antioxidants like vitamin C in the presence of specific metal ions. Several epidemiological studies have linked the intake of flavonoids with a reduced risk of cardiovascular disease by reducing oxidation of LDL lipoproteins. Several epidemiological studies examining the relationship of flavonoids in cancer prevention. Many of them have found that flavonoids inhibit the activity and the growth of cancer cells. In this anticancer activity of onion and some role playing theioallylika ingredients that come from cutting and melting of an onion. In these chemical processes, however, not produced allisini like garlic.

All these figures show once again that nature has given several "weapons" in humans for prevention and treatment of health problems in this case are the garlic and onion, which can be part of a healthy diet with highly beneficial results.

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