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Neuroprotective effects of onion in Alzheimer’s disease
The protective role of onion against neurodegeneration and Alzheimer’s disease can be attributed to active ingredients such as flavonoids, and quercetin in particular. Quercetin is a phytochemical that possesses antioxidant properties and has a protective effect against ageing – it has anti-oxidative, anti-inflammatory, anti-proliferative, anti-carcinogenic, anti-diabetic and anti-viral properties.
Effects of fermented onion on gut health
Onions are a nutritious vegetable with many health benefits, however, fresh onions are high in FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides and polyols), which may be problematic for people with Irritable Bowel Disease (IBD). Eating fermented onions may reduce FODMAP problems and increase the availability of bioactive compounds, especially quercetin.
Onion consumption daily can help improve overall bone density
Eating onions can have a beneficial effect on bone density in perimenopausal and postmenopausal non-Hispanic older white women. Those that consume onions most frequently may decrease their risk of hip fracture by more than 20% versus those who never consume onions.
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