Whilst the onion may not be the hero ingredient of many meals, it definitely stands out in terms of its health attributes. From supporting gut, heart and brain health to fighting free radical damage, onions are a reliable, versatile and affordable pantry staple.
Beneath the layers of the humble onion lie many nutrition benefits, but not everyone knows just how healthy onions really are.
We have reviewed the latest nutrition research into onions and have prepared the Onion Health and Nutrition Report. This report summarises the nutrition and health benefits of onions, including conditions ranging from gut health, heart and brain health to emerging research for bone health, fertility, cancer prevention and healthy ageing.
The report also covers usage tips so more Australians can reap the benefits from adding more onions to their diet.
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.
Phytochemicals in onions can help prevent chronic diseases due to beneficial properties and effects such as anti-oxidant, anti-obesity, anti-diabetic, anti-cardiovascular and anti-cancer. This research examines the potential effects of onions and their phytochemicals on chronic diseases.
Scientific research has found an association between cognition and dietary flavonoids which have anti inflammatory and antioxidant properties. This study investigated flavonoid in foods - including quercetin found in onions, as well as myricetin, kaempferol and...
Join us as we take groups of health professionals to onion farms across Australia.
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