Onion. Properties, Health benefits

Scientific name: Allium cepa L.

The onion is a geophytewith spherical bulbsvarying size and color depending on the crop. Its leaves are lanceolate, with way of rods and white flowers clustered at the ends protruding on the rosette of leaves.

There is no security of the origin of the onion and is supposed to be West Asia although it is possible to find wild ways in Iran, Afghanistan and Turkestan.

The onion cultivation is spread throughout the planet, for their nutritional value and as a condiment.

The part used are the bulbs which contain several components with therapeutic benefits such as the fructan responsible for its diuretic effect. Contains potassium salts and flavonoids that transferred antiinflammatory properties.

Among the properties of the onion is its action on cardio-circulatory system as protector of the small vessels. Prevents thrombosis and reduces blood cholesterol. There are references in its use as carminative and antiseptic of the digestive system.

It´s indicated in the treatment of genitourinary conditions and as an adjunct in the treatment of overweight accompanied by fluid retention. The use of Onion is preventive of arteriosclerosis and the thromboembolism.

It´s known the use of onion´s extracts in the preparation of shampoo for the treatment of seborrhea and generally to stimulate scalp circulation.

It has no known contraindications and its common use as a seasoning make the onion a natural product ideal for disease prevention. Its powerful flavor with lemon and garlic allows reducing to minimum the use of common salt in diet.

The use of onion extract must be evaluated by a physician in case of bleeding and when treating a patient with anticoagulants, due to its fibrinolytic action, preventive of embolism.

The indicated dose is 200 to 300 g of fresh bulbs daily during meals.