Organic red onions are an excellent choice. Onions are one of the most popular vegetables in the world. Red onions contain twice as many antioxidants as any other form of onion, making them an important part of an anti-inflammatory diet.
Onions are rich in different types of phenolic compounds, mainly flavonoids and anthocyanins in red varieties are also present. This is significant because these classes of phenolic compounds are antioxidants and therefore can impart important functional properties to onions. Flavonols (quercetin 7,4-diglucoside, quercetin 3,4-diglucoside, isorhamnetin 3,4-diglucoside, quercetin-3-glucoside, quercetin 4-glucoside and isorhamnetin 4-glucoside) were the predominant polyphenolic compounds with a high bioavailability.
Red onions get their beneficial effects from the many sulfur groups they contain. These groups include the diallyl sulfur sulfides: DMS, DDS, DTS, and DTTS. These sulfur groups help produce cysteine within the body which aids in weight loss and detoxification. Further research has shown that sulfur compounds inhibit blood cell clumping.
The sulfur compounds in red onions also reduce LDL cholesterol and triglycerides, while increasing HDL levels. They are associated with improving red blood cell cell membrane function and improving oxygen utilization. This improves cardiovascular function as well as fat metabolism.
Red onions are also a rich source of the antioxidant flavonoid quercetin and the antioxidant polyphenol anthocyanin. These antioxidants prevent the oxidation of fatty acids. They are very potent free radical scavengers that neutralize cancer cell growth and dramatically reduce inflammation throughout the body.
Studies have shown that consuming quercetin from onions is much more effective than taking quercetin extracts in supplement form. The body is better able to recognize the nutrient when it is in a natural form and has other synergistic components associated with it.
Red onions are also a fantastic source of chromium, which lowers blood sugar and improves cellular insulin sensitivity.
The outer layers of onions are extremely rich in antioxidant flavonoids. Many people discard the top layers and miss out on much of these essential nutrients. Be sure to use the outer layers as much as possible. Removing the 2 outer layers loses 20% of the quercetin and over 75% of its anthocyanins.
Onions simmered in soup or broth may lose some anthocyanin properties, but not the quercetin.
Red onions should be stored in a cool, dry place with good air circulation. Until opened they should not be stored in a refrigerator or plastic bag, as this has been shown to accelerate spoilage. Once opened, it is best to store them in the refrigerator.
White cultivars had the lowest total flavonol content, with values of 89.3 ± 38.5 and 101 ± 18.9 mg quercetin/kg fresh weight. Red onions had the highest flavonoid levels, with values of 280.2 ± 41.5 and 304.3 ± 81.2 mg quercetin/kg fresh weight, respectively. Red onions are not only rich in flavonoids, but also contain anthocyanins. Four anthocyanins (cyanidin 3-glucoside, cyanidin 3-laminaribioside, cyanidin 3-(600-malonylglucoside), and cyanidin 3-malonylaminaribioside) are found in the following varieties: Red onions may be recommended for their higher potential functional properties and bioavailability of quercetin and polyphenols.
Organic red onions are an excellent choice. Onions are one of the most popular vegetables in the world. Red onions contain twice as many antioxidants as any other form of onion, making them an important part of an anti-inflammatory diet.
Onions are rich in different types of phenolic compounds, mainly flavonoids and anthocyanins in red varieties are also present. This is significant because these classes of phenolic compounds are antioxidants and therefore can impart important functional properties to onions. Flavonols (quercetin 7,4-diglucoside, quercetin 3,4-diglucoside, isorhamnetin 3,4-diglucoside, quercetin-3-glucoside, quercetin 4-glucoside and isorhamnetin 4-glucoside) were the predominant polyphenolic compounds with a high bioavailability.
Red onions get their beneficial effects from the many sulfur groups they contain. These groups include the diallyl sulfur sulfides: DMS, DDS, DTS, and DTTS. These sulfur groups help produce cysteine within the body which aids in weight loss and detoxification. Further research has shown that sulfur compounds inhibit blood cell clumping.
The sulfur compounds in red onions also reduce LDL cholesterol and triglycerides, while increasing HDL levels. They are associated with improving red blood cell cell membrane function and improving oxygen utilization. This improves cardiovascular function as well as fat metabolism.
Red onions are also a rich source of the antioxidant flavonoid quercetin and the antioxidant polyphenol anthocyanin. These antioxidants prevent the oxidation of fatty acids. They are very potent free radical scavengers that neutralize cancer cell growth and dramatically reduce inflammation throughout the body.
Studies have shown that consuming quercetin from onions is much more effective than taking quercetin extracts in supplement form. The body is better able to recognize the nutrient when it is in a natural form and has other synergistic components associated with it.
Red onions are also a fantastic source of chromium, which lowers blood sugar and improves cellular insulin sensitivity.
The outer layers of onions are extremely rich in antioxidant flavonoids. Many people discard the top layers and miss out on much of these essential nutrients. Be sure to use the outer layers as much as possible. Removing the 2 outer layers loses 20% of the quercetin and over 75% of its anthocyanins.
Onions simmered in soup or broth may lose some anthocyanin properties, but not the quercetin.
Red onions should be stored in a cool, dry place with good air circulation. Until opened they should not be stored in a refrigerator or plastic bag, as this has been shown to accelerate spoilage. Once opened, it is best to store them in the refrigerator.
White cultivars had the lowest total flavonol content, with values of 89.3 ± 38.5 and 101 ± 18.9 mg quercetin/kg fresh weight. Red onions had the highest flavonoid levels, with values of 280.2 ± 41.5 and 304.3 ± 81.2 mg quercetin/kg fresh weight, respectively. Red onions are not only rich in flavonoids, but also contain anthocyanins. Four anthocyanins (cyanidin 3-glucoside, cyanidin 3-laminaribioside, cyanidin 3-(600-malonylglucoside), and cyanidin 3-malonylaminaribioside) are found in the following varieties: Red onions may be recommended for their higher potential functional properties and bioavailability of quercetin and polyphenols.
https://www.sciencedirect.com/science/article/abs/pii/S0889157509002634 .---
http://repository.uamerica.edu.co/bitstream/20.500.11839/9157/1/6171179-2023-1-IQ.pdf .--- http://www.onions-usa.org/ .---
http://eprints.uanl.mx/14327/.---