Eating Onions Protects Blood Vessels
Eating Onions Protects Blood Vessels
Onion, also known as green onion, Persian onion, or pearl onion, originated in southwestern Asia and has been used as a vegetable for over 5,000 years. In Europe and America, onions are hailed as the "queen of vegetables." A renowned Japanese medical professor believes that regular consumption of onions can stabilize blood pressure long-term, reduce vascular fragility, and provide excellent protection for human arterial vessels.
Analysis shows that every 100 grams of onion contains 40 mg calcium, 50 mg phosphorus, 1.8 mg iron, and 8 mg vitamin C, along with beta-carotene, vitamin B1, and niacin. Additionally, onions contain prostaglandin A, diallyl disulfide, sulfur amino acids, and other components. Prostaglandin A is a potent vasodilator that reduces resistance in peripheral blood vessels and coronary arteries, counteracts pressor substances like catecholamines, thus lowering blood pressure and preventing thrombosis. Diallyl disulfide and sulfur amino acids exhibit remarkable functions in preventing vascular hardening and reducing lipid levels. Research indicates that after consuming onions for a period, patients with hyperlipidemia show significant reductions in cholesterol, triglycerides, and lipoproteins.