Vegetables in the Allium genus include onions, shallots, leeks, and scallions, and herbs like garlic and chives. These vegetables and herbs all contain "organosulfur compounds" and have been shown to possess antioxidant properties that make them protective against health conditions such as heart disease and cancer.
If bad breath (also known as halitosis) is a problem for you, cutting down on garlic and onions may help. These Allium vegetables contain smelly compounds that get absorbed into your bloodstream and exhaled from your lungs for hours after you eat them. People who suffer from IBS should be careful about eating onions and garlic, as they are common IBS trigger foods and may lead to discomfort after eating them.
Onions, Shallots, Leeks, and Scallions
While Allium vegetables like onions, shallots, leeks, and scallions don't contain significant amounts of vitamins or minerals, they are a good source of allyl sulfides, which are compounds that may help lower blood pressure and hinder tumor growth. They also contain saponins, which may prevent tumors and reduce cholesterol.
A particularly important nutrient in Allium vegetables is quercetin. This anti-inflammatory antioxidant may benefit people with inflammatory conditions such as arthritis. People who have arthritis, especially rheumatoid arthritis, have fluid between their joints that contains a significant amount of tumor necrosis factor (TNF), a highly inflammatory chemical. In studies, quercetin was able to limit the inflammatory effects of TNF, which is why these vegetables are believed to help prevent and treat arthritis. Quercetin has also been shown to reverse some age-related memory loss. If you suffer from migraines you may want to steer clear of onions, which contain an amino acid that triggers migraines in some people.
Read the original topic: Health Benefits of Garlic and Onion
