Onion is rich ingredients for heart health, a half cup of chopped onion has 30 calories. Onion (Allium cepa Latin) is a vegetable rounded shape, covered with a white interior dry, paper-thin, red, brown or white skin.Since ancient times a favorite ingredient in kitchen around the world. Most ports are active components of sulfur compounds, such as allyl propyl disulphide (APSD), which are due to the characteristic odor and flavor of ports and flavonoids, especially quercetin, a good source of chromium, and vitamin C. It is these components are due to its beneficial effects on health.
Like garlic, onions are frequently mentioned in the context of maintaining heart health and krvožilja. This desirable feature is the result of activity of active substances that are believed to help reduce cholesterol levels and elevated homocysteine levels and reduce elevated blood pressure - the leading risk factor for heart disease and blood vessels.
Luke has always been known and recognized natural antibiotic and antipyretic.
These properties are the result of synergistic action of vitamin C, quercetin and isothiocyanates. The arch is therefore particularly desirable foods between colds and flu, and several studies the properties of the port led to a positive relationship with relieving the symptoms of osteo and rheumatoid arthritis and allergic rhinitis and asthma.
RESULTS
Results of experimental and clinical trials suggest that the onion is preferred foods and the diabetic menu. It is assumed that the APSD causes a reduction in blood glucose levels by increasing the amount of free insulin dostuśpnoga. The APSD and insulin have a certain similarity in chemical structure, they compete for the active site in the liver, where insulin is inactivated. The result is more free insulin which carries glucose into the cells and the consequent reduction in blood glucose levels. Furthermore, chromium, which is rich in garlic helps maintain normal blood glucose levels.
Continuous intake port, at least twice a week, is associated with a significant reduction in the risk of developing colon cancer. Flavonoids ports, particularly quercetin, in experiments conducted on animals, stop the growth of tumor cells and prevent damage to the intestine leading to the development of tissue lesions and tumors.
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