News and benefits of onions
- The flavonoids in onions tend to be more concentrated in the outer layers of flesh. To maximize your health benefits, remove as little of the fleshy, edible part can be removed when the outer layer of the onion paper. Even a small amount of "overpeeling" may cause unwanted loss of flavonoids. For example, a red onion can lose about 20% of the quercetin and nearly 75% of its anthocyanins, if it is "overpeeled".
- The total polyphenol content of onions is much higher than many expect. (Polyphenols are one of the largest categories of phytonutrients in foods. This category includes all flavonoids and tannins.) Content of total polyphenols onion is superior not only to his companion allium vegetables, garlic and leeks, but also over tomatoes , carrots and red peppers. In the French diet, only six vegetables (artichoke hearts, parsley, Brussels sprouts, scallions, broccoli and celery) have a higher polyphenol content of onion. Since the French diet has been of particular interest to researchers in terms of disease prevention, onion polyphenols strong contribution will probably be a follow-up studies that pay more attention to this unique vegetable allium.
- Within the category of polyphenols, onions are also surprisingly high in flavonoids. For example, on a gram-for ounce basis, onions rank in the top 10 commonly consumed vegetables in their quercetin content. The flavonoid content of onions can vary greatly, depending on the exact variety and growing conditions. Although the medium onion can contain less than 100 milligrams of quercetin per ounce 3-1/2, some onions provide that amount. And while 100 milligrams may not seem like much, the United States, moderate vegetable eaters averaged only two times that amount for all flavonoids (quercetin not only) from all the vegetables a day.
- When the onions are boiled to make soups, they quercetin is not degraded. Simply be transferred in the water of the soup. Using a low-heat method to prepare onion soup, you can keep the health benefits of onion flavonoids that are associated with this key.
- When we get to eat an onion quercetin, rather than consuming quercetin in purified, additional training might end up getting a better protection against oxidative stress. This is exactly what happened in an animal study in which some animals had yellow onion added to their diet in order to provide the same amount of quercetin provided to other animals in the form of extracts purified quercetin. The best protection came from the Onion version of this flavonoid, rather than the supplement form.
- Several portions of onions a week is enough statistically to reduce the risk of certain types of cancer. For colorectal, laryngeal, and ovarian cancer, including 1-7 servings of onions has been shown to provide risk reduction. But for a reduced risk of oral cancer and esophageal, you will need to consume a portion of a day onion (about 1 / 2 cup).
With their unique combination of flavonoids and sulfur-containing nutrients, allium vegetables € ¢ Â "Â ¢ as onions €" belong in your diet on a regular basis. There is research evidence for the inclusion of at least a portion of the allium plant - such as onions - in your meal plan every day.
When the onion is Allium vegetables of your choice, try to consume at least one half of a medium onion in that day, and use this guideline to adjust your recipes accordingly. For example, if you are following a recipe that makes 4 people, including at least 2 medium onions in the recipe so that each of your 4 people will at least half a medium onion.
To enhance the sweet taste of onions, we recommend using our method healthier fried onions for cooking only 7 minutes. Cut onions into 1/4-inch slices of equal thickness to help them cook more evenly. The thinner the slice of onion as soon as you cook. Let rest for 5 minutes to improve their health properties. For more details see the healthiest way of cooking onions in How to Enjoy the sections below.
When the onion is Allium vegetables of your choice, try to consume at least one half of a medium onion in that day, and use this guideline to adjust your recipes accordingly. For example, if you are following a recipe that makes 4 people, including at least 2 medium onions in the recipe so that each of your 4 people will at least half a medium onion.
To enhance the sweet taste of onions, we recommend using our method healthier fried onions for cooking only 7 minutes. Cut onions into 1/4-inch slices of equal thickness to help them cook more evenly. The thinner the slice of onion as soon as you cook. Let rest for 5 minutes to improve their health properties. For more details see the healthiest way of cooking onions in How to Enjoy the sections below.
This chart graphically details the% DV that a serving of Onions provides for each of the nutrients of which it is a good source, very good or excellent according to our Food Rating System. More information about the amount of these nutrients provided by onions can be found under the Food Rating System. A link that leads to the In-Depth Nutritional Profile for onions, with more than 80 nutrients, can be found under the framework of the Food Rating System.
Health Benefits
Cipolle, l'aglio venire, Sono Membri online della Famiglia Allium, ed entrambi Sono Ricchi di Composti contenenti zolfo Che Sono Responsabili per il Loro odore pungente e per molti di Loro Salutari Effetti. Una Vasta gamma di solfuri di allile SI trovano in Cipolla, compresi i quattro Principali solfuri diallile: DMS (diallile monosulfide), DDS (disolfuro diallile), DTS (trisolfuro diallile), e DTTS (Tetrasolfuro diallile). Sono PRESENTI also Una Vasta gamma di solfossidi, TRA CUI (+) S-metil-L-cisteina solfossido (MCSO), (+)-S-(1-propenil)-L-cisteina solfossido (PRENCSO), S-metil-l-cisteina solfossido, S-propil-l-cisteina solfossido e S-propenil-l-cisteina solfossido. Le cipolle Sono Una fonte eccezionale di polifenoli, TRA CUI I polifenoli flavonoidi. All'interno di THIS categoria dei flavonoidi, le cipolle Sono Una fonte standout di quercetina.
Cardiovascular Benefits
Unlike the research on garlic and its cardiovascular benefits, research is specifically focused on the onion has been mostly conducted on animals rather than humans. In animal studies, there is evidence that the onion is sulfur compounds can work in an anti-clotting abilities and help prevent unwanted clumping together of blood cells in platelets. There is also evidence that sulfur compounds in onions may reduce blood levels of cholesterol and triglycerides, and also improve the function of the cell membrane of red blood cells.
In human studies, most of the cardiovascular benefits have been demonstrated in the form of an overall diet. Several studies show onions to be a food that provides protection for the heart and blood vessels when consumed in a diet rich in vegetables and other fruits? "Above all fruits and vegetables containing flavonoids. The benefits of dietary onion in this general context to extend to the prevention of stroke. Virtually every diet of these studies, participants with the highest consumption of vegetables (including onions) to obtain the maximum protection. flavonoid content of onions exceptional support these research results. it 'is also interesting to note that onion is the most commonly consumed in relatively small quantities with other foods, rather than by itself. for this reason, it may be more difficult to study in large-scale research studies involving thousands of participants in food and diet diaries are based on determining the consumption of onions.
In human studies, most of the cardiovascular benefits have been demonstrated in the form of an overall diet. Several studies show onions to be a food that provides protection for the heart and blood vessels when consumed in a diet rich in vegetables and other fruits? "Above all fruits and vegetables containing flavonoids. The benefits of dietary onion in this general context to extend to the prevention of stroke. Virtually every diet of these studies, participants with the highest consumption of vegetables (including onions) to obtain the maximum protection. flavonoid content of onions exceptional support these research results. it 'is also interesting to note that onion is the most commonly consumed in relatively small quantities with other foods, rather than by itself. for this reason, it may be more difficult to study in large-scale research studies involving thousands of participants in food and diet diaries are based on determining the consumption of onions.
Support for bones and connective tissue
Human studies have shown that onions may help to increase our bone density and may be of particular benefit to older women who are experiencing menopausal loss of bone density. In addition, there is evidence that women who have passed the age of menopause may be able to lower their risk of hip fracture by frequent consumption of onions. "Frequent" in this context means that the consumption of onions on a daily basis! In this research on bone density in older women, eat a lot of onion sporadic (once a month or less) did not provide much benefit. That finding, of course, was much anticipated. But less expected was the finding that it took daily consumption of onions to show strong benefits for bone density. Just as in cancer research, onion, take-away message is clear: do not want to skimp on the onions when it is their inclusion in the plan meals.
In and of itself, the high sulfur content of onions can provide direct benefits to our connective tissue. Many of our connective tissue components required for their formation of sulfur. For example, with the exception of hyaluronic acid, all glycosaminoglycans (GAGs) are sulfate. (GAGs are the first family of molecules that are found in the ground substance of our connective tissue.)
In and of itself, the high sulfur content of onions can provide direct benefits to our connective tissue. Many of our connective tissue components required for their formation of sulfur. For example, with the exception of hyaluronic acid, all glycosaminoglycans (GAGs) are sulfate. (GAGs are the first family of molecules that are found in the ground substance of our connective tissue.)
Inflammatory Benefits
While the onion is well documented that garlic, in terms of specific health problems such as rheumatoid arthritis, inflammatory or allergic inflammation of the airways, this vegetable allium has however been shown to provide important anti-inflammatory benefits. Onionin A - a unique molecule that sulfur is in the onion bulb of the plant - has been shown to inhibit the activity of macrophages, specialized white blood cells that play a key role in the immune defense system of our body, and one of their activities defense includes the activation of inflammatory responses on a large scale. While the activity of macrophages is generally a good thing, inhibition of their activities can sometimes be crucial in getting unwanted chronic inflammation under control.
Onion of antioxidants - including its characteristic antioxidant flavonoids, quercetin - we also provide anti-inflammatory benefits. These antioxidants help prevent the oxidation of fatty acids in our body. When we have low levels of oxidized fatty acids, our body produces less pro-inflammatory molecules messaging, and our level of inflammation is under control.
Onion of antioxidants - including its characteristic antioxidant flavonoids, quercetin - we also provide anti-inflammatory benefits. These antioxidants help prevent the oxidation of fatty acids in our body. When we have low levels of oxidized fatty acids, our body produces less pro-inflammatory molecules messaging, and our level of inflammation is under control.
Cancer protection
Onion has repeatedly been shown to reduce our risk of various cancers, even when we consume it in moderation. "Moderate" usually means 1-2 times a week, although some studies used to indicate up to 5-6 times a week. Colorectal cancer, laryngeal cancer, and ovarian cancer are the tumor types for which the risk is reduced with moderate amounts of onion food. For other types of cancer, however, moderate intake of onion was not sufficient to demonstrate a significant reduction in risk. For these types of cancer - including cancer of the esophagus and cancer of the mouth - daily intake of onion is needed before the results of the research show a significant reduction in risk.
Many factors can play a role in these research results for different types of cancer. However, the overall take away from this research is clear: do not want to err on the side portions small onion or infrequent intake of onion if you want to get the full benefits of cancer-related onion. A few slivers of onion in a salad is a good thing - but probably not sufficient to provide cancer-related benefits that onions are looking for. In recipes that call for onions already, try to include at least 1 whole onion (medium size) in the recipe. In recipes that call for onions already, consider adding 1 medium sized onion (onion if you think the recipe could be adapted to a result and still tasty). In terms of size of individual portions when you sit down to eat a meal, try to consume the equivalent of 1 / 2 onion.
Many factors can play a role in these research results for different types of cancer. However, the overall take away from this research is clear: do not want to err on the side portions small onion or infrequent intake of onion if you want to get the full benefits of cancer-related onion. A few slivers of onion in a salad is a good thing - but probably not sufficient to provide cancer-related benefits that onions are looking for. In recipes that call for onions already, try to include at least 1 whole onion (medium size) in the recipe. In recipes that call for onions already, consider adding 1 medium sized onion (onion if you think the recipe could be adapted to a result and still tasty). In terms of size of individual portions when you sit down to eat a meal, try to consume the equivalent of 1 / 2 onion.
Other Health Benefits
In animal studies, the onions have shown potential for improving blood sugar balance, even if it is not clear the carry over of these benefits for human beings seeking a better balance blood sugar from their diet. Most animal studies have been conducted in mice, and most have used onion juice or onion extract as the form of onions tested. Future research is needed to clarify the potential for onions help lower blood sugar and improve blood sugar control, especially in people with blood sugar problems.
Although it is well documented that garlic benefits in terms of antibacterial, onion, however, been shown to help prevent bacterial infection. Together with its sulfur-containing compounds, the flavonoids quercetin in onions helps to provide these beneficial bacteria. We have seen studies that show antibacterial activity of onion in relation to the bacterium Streptococcus mutans and Streptococcus sobrinus. (These bacteria are commonly involved in the production of the cavity). Have also shown antibacterial benefits in the field of rubber (gum) disease bacteria, including Porphyromonas gingivalis and Prevotella intermediate. Interestingly, in one study, freshly chopped raw onion has antibacterial effects of these bacteria potentially unwanted rubber, but not fresh, raw onions (raw onion that was cut and then allowed to stand for 2 days at room temperature) did not show these properties or antibacterial that has been grated fresh onion and then steamed for 10 minutes. While it is not possible to draw general conclusions from a single laboratory study, these results suggest that the duration of storage (for onions that was cut, but not cooked) and duration of exposure to heat (in this case involving the 'exposure to steam for 10 minutes full) may affect some of the benefits onion health. For these reasons, special attention may need the storage, handling and cooking of this vegetable allium.
Although it is well documented that garlic benefits in terms of antibacterial, onion, however, been shown to help prevent bacterial infection. Together with its sulfur-containing compounds, the flavonoids quercetin in onions helps to provide these beneficial bacteria. We have seen studies that show antibacterial activity of onion in relation to the bacterium Streptococcus mutans and Streptococcus sobrinus. (These bacteria are commonly involved in the production of the cavity). Have also shown antibacterial benefits in the field of rubber (gum) disease bacteria, including Porphyromonas gingivalis and Prevotella intermediate. Interestingly, in one study, freshly chopped raw onion has antibacterial effects of these bacteria potentially unwanted rubber, but not fresh, raw onions (raw onion that was cut and then allowed to stand for 2 days at room temperature) did not show these properties or antibacterial that has been grated fresh onion and then steamed for 10 minutes. While it is not possible to draw general conclusions from a single laboratory study, these results suggest that the duration of storage (for onions that was cut, but not cooked) and duration of exposure to heat (in this case involving the 'exposure to steam for 10 minutes full) may affect some of the benefits onion health. For these reasons, special attention may need the storage, handling and cooking of this vegetable allium.
Description
What would the kitchen without the characteristic pungent odor and taste of onion filling out the flavors of almost every type of cuisine imaginable? Fortunately, yellow storage onions are available throughout the year, although sweet varieties have a much more limited growing season and only a few months of the year.
While onions can bring a tear to your eye and pungency to your breath that will surely bring joy to your palate. The onion, known scientifically as Allium cepa, is, on the surface, a humble brown, white or red paper, thin-skinned bulb, but, despite its simple appearance, has an intense flavor and is a beloved part of the kitchen almost every region the world.
The word onion comes from the Latin word unio, meaning "single" or "a" - reflects onion plant producing a single bulb, unlike its cousin, the garlic, that produces many small bulbs. The name also describes the bulb when the onion cut in half, is a trade union (also from unio) of many separate, concentrically arranged layers.
Onions range in size, color and flavor depending on their variety. There are generally two types of large, globe-shaped onions, classified as the spring / summer or storage onions. The first class includes those that are grown in hot climates and have characteristic mild or sweet taste. Included in this group are the sweet Maui Onion (in season from April to June), Vidalia (in season from May to June) and Walla Walla (in season July and August). The onions are grown in cold storage and, after harvesting, are dried for a period of several months, which allows them to get dry and crispy. They generally have a more pungent flavor and are usually named after their color: white, yellow or red. Spanish onions fall into this classification. In addition to these large onions, there are also smaller varieties, such as green onion or shallots and pearl onions.
Onions are a major source of polyphenols in general, and also of flavonoids (a very important division of polyphenols). They may also vary greatly in their content of polyphenols and flavonoids. In general, red onions are higher in total flavonoids of white onions, (with the yellow onions fall somewhere in between).
While onions can bring a tear to your eye and pungency to your breath that will surely bring joy to your palate. The onion, known scientifically as Allium cepa, is, on the surface, a humble brown, white or red paper, thin-skinned bulb, but, despite its simple appearance, has an intense flavor and is a beloved part of the kitchen almost every region the world.
The word onion comes from the Latin word unio, meaning "single" or "a" - reflects onion plant producing a single bulb, unlike its cousin, the garlic, that produces many small bulbs. The name also describes the bulb when the onion cut in half, is a trade union (also from unio) of many separate, concentrically arranged layers.
Onions range in size, color and flavor depending on their variety. There are generally two types of large, globe-shaped onions, classified as the spring / summer or storage onions. The first class includes those that are grown in hot climates and have characteristic mild or sweet taste. Included in this group are the sweet Maui Onion (in season from April to June), Vidalia (in season from May to June) and Walla Walla (in season July and August). The onions are grown in cold storage and, after harvesting, are dried for a period of several months, which allows them to get dry and crispy. They generally have a more pungent flavor and are usually named after their color: white, yellow or red. Spanish onions fall into this classification. In addition to these large onions, there are also smaller varieties, such as green onion or shallots and pearl onions.
Onions are a major source of polyphenols in general, and also of flavonoids (a very important division of polyphenols). They may also vary greatly in their content of polyphenols and flavonoids. In general, red onions are higher in total flavonoids of white onions, (with the yellow onions fall somewhere in between).
History
Onions are native to Asia and the Middle East and have been cultivated for more than five years. Onions have been valued by the Egyptians. Not only do they use them as currency to pay the workers who built the pyramids, but also their place in the tombs of the kings as Tutankhamun, in order to bring these gifts bestowed with spiritual significance to them for the afterlife.
Onions have been revered over time not only for their culinary use, but also for their therapeutic properties. Already in the 6th century, onions were used as a medicine in India. While they were popular with the ancient Greeks and Romans, were often dressed with extra seasonings since many people have found them quite spicy. Yet, it was their pungent onions that made popular among the poor around the world that was free to use this inexpensive vegetable to turn their meals. Onions are a vegetable indispensable in the kitchen of many European countries during the Middle Ages and later served as a classic healthy breakfast food. Christopher Columbus brought onions in the West Indies, their cultivation spread from there throughout the Western Hemisphere. Today, China, India.
Onions have been revered over time not only for their culinary use, but also for their therapeutic properties. Already in the 6th century, onions were used as a medicine in India. While they were popular with the ancient Greeks and Romans, were often dressed with extra seasonings since many people have found them quite spicy. Yet, it was their pungent onions that made popular among the poor around the world that was free to use this inexpensive vegetable to turn their meals. Onions are a vegetable indispensable in the kitchen of many European countries during the Middle Ages and later served as a classic healthy breakfast food. Christopher Columbus brought onions in the West Indies, their cultivation spread from there throughout the Western Hemisphere. Today, China, India.
How to select and store
Choose onions that are clean, well-shaped, do not have the opening at the neck, and have a crisp, dry exterior. Avoid those that are popping up or signs of mold. In addition, the onions of inferior quality often have vulnerabilities, damp and dark spots on their necks, which can all be signs of decay. As conventionally grown onions are often irradiated to prevent them from sprouting, buying organically grown varieties whenever possible to avoid the onions that have undergone this process. When purchasing scallions, look for ones that are green, fresh-looking tops that appear crisp yet tender. The base should be off-white for two or three inches. Avoid those that are wilted or yellowed tops.
The onions should be stored in a well ventilated area at room temperature, away from heat and bright light. With the exception of onions, green onions do not refrigerate. Put them in a wire basket hanging or a bowl with a perforated base raised so that air can circulate underneath. The storage time varies depending on the type of onion. Those that are more pungent in flavor, such as yellow onions, should keep for about a month if stored properly. Will keep longer than those with a sweeter taste, such as white onions, because the compounds that give their strong taste contribute to their conservation. Shallots should be stored in a plastic bag in the refrigerator where it will keep for about a week. All onions should be stored away from potatoes, as they can absorb their moisture and ethylene gas, causing them to spoil more easily.
Store cut onions put in an airtight container, use them within a day or two, as they tend to oxidize and lose their nutrient content rather quickly. Onions cooked will taste their best to keep in an airtight container where they can be stored for a couple of days, but should never be placed in a metal container as this could cause them to discolor. Even if you peel and chop the onions can be frozen (without being boiled first), this process will make them lose some 'of their flavor.
The onions should be stored in a well ventilated area at room temperature, away from heat and bright light. With the exception of onions, green onions do not refrigerate. Put them in a wire basket hanging or a bowl with a perforated base raised so that air can circulate underneath. The storage time varies depending on the type of onion. Those that are more pungent in flavor, such as yellow onions, should keep for about a month if stored properly. Will keep longer than those with a sweeter taste, such as white onions, because the compounds that give their strong taste contribute to their conservation. Shallots should be stored in a plastic bag in the refrigerator where it will keep for about a week. All onions should be stored away from potatoes, as they can absorb their moisture and ethylene gas, causing them to spoil more easily.
Store cut onions put in an airtight container, use them within a day or two, as they tend to oxidize and lose their nutrient content rather quickly. Onions cooked will taste their best to keep in an airtight container where they can be stored for a couple of days, but should never be placed in a metal container as this could cause them to discolor. Even if you peel and chop the onions can be frozen (without being boiled first), this process will make them lose some 'of their flavor.
How to Enjoy
Tips for cutting onions
Cut onions into 1/4-inch slices to cook evenly and Them quickly. Let sit for at least Them 5 minutes to help Enhance Their health-promoting benefits.
While many people love to eat onions, most dread Them cutting process since this brings a tear or two Usually to the eyes. The Substance That Causes the eyes to burn is a Special Gas That Has Been named lachrymatory factor (LF). (The full chemical name for this gas is propanthial S-oxide, and it is made from a naturally occurring compound in onion Called 1-propenyl-L-cysteine sulphoxide.) Recent research has shown That LF Gas is not produced through activity of onion's alliinase enzyme, but Rather through the activity of a particular named lachrymatory-factor synthase enzyme. Interestingly, even though lachrymatory-factor synthase is the enzyme Responsible for production of gas LF, the enzyme alliinase must still be present in order for LF gas production to occur.
Of course, no Sooner HAD this new tear-producing enzyme Been Discovered Researchers Began looking for ways than to switch off the gene, served as the blueprint That for this enzyme. However, "silencing" the gene without Compromising the health benefits of the onion Turned Out To Be a Difficult Task. Even though Researchers in Japan succeeded in shutting down the gene and Preventing production of lachrymatory-factor enzyme (thereby paving the way for a Genetically Engineered Onion That Would not LF produces gas and causes tearing), They Also Determined That Caused the shutdown of the gene significant (and Mostly unwanted) changes in the overall mixture of sulfur-containing molecules in the onion.
If cutting onions irritates your eyes, There Are A Few Tricks That You Can employ. Use a very sharp knife and always cut the onions while standing, That way your eyes will be as far away as possible. Consider cutting onions by an open window. If cutting onions really Makes you cry, consider wearing glasses or goggles. Chill the onions for an hour or so before cutting, this practice can slow down the metabolism and thereby lessen onion's the gas production rate of LF. Cutting onions under cold, running water is a method That Is Often used to cut back on eye irritation, but it's a method we view as a second-best choice since some of the nutrients found in onion can be lost into the flow of water.
While many people love to eat onions, most dread Them cutting process since this brings a tear or two Usually to the eyes. The Substance That Causes the eyes to burn is a Special Gas That Has Been named lachrymatory factor (LF). (The full chemical name for this gas is propanthial S-oxide, and it is made from a naturally occurring compound in onion Called 1-propenyl-L-cysteine sulphoxide.) Recent research has shown That LF Gas is not produced through activity of onion's alliinase enzyme, but Rather through the activity of a particular named lachrymatory-factor synthase enzyme. Interestingly, even though lachrymatory-factor synthase is the enzyme Responsible for production of gas LF, the enzyme alliinase must still be present in order for LF gas production to occur.
Of course, no Sooner HAD this new tear-producing enzyme Been Discovered Researchers Began looking for ways than to switch off the gene, served as the blueprint That for this enzyme. However, "silencing" the gene without Compromising the health benefits of the onion Turned Out To Be a Difficult Task. Even though Researchers in Japan succeeded in shutting down the gene and Preventing production of lachrymatory-factor enzyme (thereby paving the way for a Genetically Engineered Onion That Would not LF produces gas and causes tearing), They Also Determined That Caused the shutdown of the gene significant (and Mostly unwanted) changes in the overall mixture of sulfur-containing molecules in the onion.
If cutting onions irritates your eyes, There Are A Few Tricks That You Can employ. Use a very sharp knife and always cut the onions while standing, That way your eyes will be as far away as possible. Consider cutting onions by an open window. If cutting onions really Makes you cry, consider wearing glasses or goggles. Chill the onions for an hour or so before cutting, this practice can slow down the metabolism and thereby lessen onion's the gas production rate of LF. Cutting onions under cold, running water is a method That Is Often used to cut back on eye irritation, but it's a method we view as a second-best choice since some of the nutrients found in onion can be lost into the flow of water.
Introduction to the scoring system under the kitchen
To better help you identify foods that have a high concentration of nutrients for the calories they contain, we created a system for classifying food. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients that this food can be an excellent source of very good or good (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the table, does not necessarily mean that the food does not contain it. It simply means that the nutrient is not provided in sufficient quantity or concentration to meet our rating criteria. (To view this food is in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good -. Please use the link below the chart) To read this chart accurately, you need to look at the top left where you will find the name of the food and the portion that we used to calculate the nutrient composition of food. This section tells you how much of the food you should eat to get the amount of nutrients present in the graph. Now, back to the chart itself, you can look next to the nutrient name in order to find the amount of nutrients it provides, the daily percentage value (% DV) that that amount represents the nutrient density that we calculated for this food and nutrients, and the evaluation we established in our scoring system. For most of our nutrient ratings.
References
- Ali M, Thomson M, Afzal M. Garlic and onions: their effect on eicosanoid metabolism and its clinical relevance. Prostaglandins Leukot Essent Fatty Acids. February 2000, 62 (2) :55-73. Review 2000.
- Azuma K, Minami Y, Ippoushi K et al. Effect of reducing the consumption of onion on biomarkers of oxidative stress in streptozotocin-induced diabetic rats. J Clin Biochem Nutr. Mar 2007, 40 (2) :131-40. 2007.
- Borjihan B, Ogita A, Fujita KI et al. The cyclical Zwiebelane Organosulfur Compound A from Onion (Allium cepa) functions as enhancer of polymyxin B Disruption fungal vacuole. Planta Med 2010 May 19. [Epub ahead of print]. 2010.
- Brat P, George S, Bellamy, et al. Daily Dose polyphenols in France from fruit and vegetables. J. Nutr. 136:2368-2373, September 2006. 2006.
- OK Chun, SJ Chung, and WO Song. Estimated dietary intake of flavonoids and the most important food sources of U.S. adults. J Nutr. May 2007, 137 (5) :1244-52. 2007.
- And Crisp, PA van den Brandt, RA Goldbohm. A prospective cohort study on the relationship between onion and leek consumption, garlic supplement use and risk of colorectal cancer in the Netherlands. Carcinogenesis 1996 Mar; 17 (3) :477-84 1996. PMID: 13660.
- Eady CC, Kamo T, Kato M et al. Silencing factor synthase causes a watery onion significant change in the profile of sulfur secondary metabolites. Plant Physiol. Aug 2008, 147 (4) :2096-106. 2008.
- AASR el-M, Fujiwara Y, Takeya M et al. Onionin A from Allium cepa inhibits the activation of macrophages. J Nat Prod 2010 Jul 23, 73 (7) :1306-8. 2010.
- Fukushima S, Takada N, Hori T, Wanibuchi H. Cancer Prevention organosulfur compounds from garlic and onion. J Cell Biochem Suppl 1997; 27:100-5 1997. PMID: 13650.
- Galeone C, Pelucchi C, Levi F, Negri E, Franceschi S, Talamini R, Giacosa A, La Vecchia C. Onion and garlic use and human cancer. Am J Clin Nutr. Nov 2006, 84 (5) :1027-32. 2006. PMID: 17093154.
- Galeone C, Pelucchi C, Talamini R et al. Onion and garlic intake and the odds of benign prostatic hyperplasia. Urology. 2007 Oct, 70 (4) :672-6. 2007.
- Galeone C, Tavani A, Pelucchi C, et al. Allium vegetables and risk of acute myocardial infarction in Italy. Eur J Nutr. Mar 2009, 48 (2) :120-3. 2009.
- Gates MA, Tworoger SS, Hecht JL, De Vivo I, Rosner B, Hankinson SE. A prospective study of dietary intake of flavonoids and the incidence of epithelial ovarian cancer. Int J Cancer. 2007 Apr 30; [Epub ahead of print] 2007. PMID: 17471564.
- Gautam S, Platel K and K. Srinivasan Superior bioaccessibility of iron and zinc from cereals in the presence of garlic and onion. J Agric Food Chem. 2010 July 28, 58 (14) :8426-9. 2010.
- Imai S, Tsuge N, Tomotaka M et al. Plant biochemistry: an onion enzyme that makes the eyes water. Nature. London: October 17, 2002. Vol 419, Iss. 6908, p. 685. 2002.
- Kim JH. Antibacterial activity of onion (Allium cepa L.) extracts against oral pathogenic bacteria. J Nihon Univ Sch Dent. September 1997, 39 (3) :136-41. 1997.
- Kook S, Kim GH, and K. Choi The antidiabetic effect of onion and garlic in experimental diabetic rats: a meta-analysis. J Med Food. Jun 2009, 12 (3) :552-60. 2009.
- EM Matheson, Mainous AG 3rd and Carnemolla MA. The association between onion consumption and bone density in perimenopausal and postmenopausal non-Hispanic white women 50 years. Menopause. 2009 Jul-Aug, 16 (4) :756-9. 2009.
- Melino S, Paci M. R and Sabelli allyl sulfur compounds and cellular detoxification system: effects and prospects in cancer therapy. Amino acids. 2010 Mar 6. [Epub ahead of print]. 2010.
- Moon JH, Nakata R, Oshima S, et al. Accumulation of quercetin conjugates in blood plasma after the short-term ingestion of onion by women. Am J Physiol Regul Integr Comp Physiol. August 2000, 279 (2): R461-7 2000.
- Nemeth K and MK Piskula. Food content, processing, absorption and metabolism of flavonoids onion. Crit Rev Food Sci Nutr. 2007, 47 (4) :397-409. 2007.
- Nimni ME, Han B and F. Cordova We are getting enough sulfur in our diet. Nutr Metab (Lond). 2007 Nov 6, 4:24-36. 2007.
- Phillips KM, AS Rasor, Ruggio DM, et al. The folate content of various edible parts of fruits and vegetables. Nutrition & Food Science 2008, 38 (2) :175-181. 2008.
- Ramos F, Takaishi Y, Shirotori M et al. Antibacterial and antioxidant activities of quercetin oxidation products from yellow onion (Allium cepa) skin. J Agric Food Chem. May 2006, 17, 54 (10) :3551-7. 2006.
- Slimestad R, T and Fossen Vågen IM. Onions: a unique source of flavonoids. J Agric Food Chem. 2007 Dec 12, 55 (25) :10067-80. 2007.
- Somerset SM and L. Johannot Food sources of flavonoids in Australian adults. Nutr Cancer. 2008, 60 (4) :442-9. 2008.
- Wagner H, Dorsch W, Bayer T, et al. Anti-asthmatic effects of onions: inhibition of 5-lipoxygenase and cyclooxygenase in vitro by thiosulfinates and "Cepaenes". Prostaglandins Leukot Essent Fatty Acids. Jan 1990, 39 (1) :59-62 1990.
- Wang L, Lee IM, Zhang SM, et al. Intake of selected flavonoids, flavones, and flavonoid-rich foods and cancer risk in women of middle age and older. Am J Clin Nutr. Mar 2009, 89 (3) :905-12. 2009.
- Wetli HA, Brenneisen R, I Tschudi, Langos M, Bigler P, T Sprang, Schurch S, Muhlbauer RC. A gamma-glutamyl peptide isolated from onion (Allium cepa L.) by Bioassay-Guided Fractionation inhibits resorption activity of osteoclasts. J Agric Food Chem. 2005 May 4, 53 (9) :3408-3414. 2005. PMID: 15853380.
- Wilson, EA and B. Demmig-Adams antioxidant, anti-inflammatory drugs, antibiotics and garlic and onions. Nutrition & Food Science 2007, vol. 37 Iss: 3, pp.178 - 183. 2007.
- Yang J, Meyers KJ, van der Heide J, Liu RH. The varietal differences in phenolic content and antioxidant and antiproliferative activities of onions. J Agric Food Chem. 2004 Nov 3, 52 (22) :6787-6793. 2004. PMID: 15506817.
