Eating Onions Protects Blood Vessels
Eating Onions Protects Blood Vessels
Onion, also known as scallion head, Persian onion, or jade onion, originated in southwestern Asia and has been used as a vegetable for 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.
According to measurements, 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, and sulfur amino acids. Among them, prostaglandin A is a strong vasodilator that reduces resistance in peripheral blood vessels and coronary arteries, counteracts pressor substances like catecholamines in the body, thus lowering blood pressure and preventing thrombosis. Diallyl disulfide and sulfur amino acids possess unique functions in resisting vascular hardening and reducing blood lipids. Research shows that after high-cholesterol patients consume onions for a period, their cholesterol, triglycerides, and lipoproteins significantly decrease.