The onion is a food of great interest for its contribution to a healthy and balanced diet. At present new experiments are being made with this product in order to determine its applications in the fight against illnesses.
Of all the statements made on this matter, one of the most significant is that of professor Capo ( France ) about the possibility of the onion having curative properties against cancer. The eminent French naturalist affirms that eating onion protects us against Strontium-90 (a radioactive toxic in the atmosphere). It is well-known that the onion has beneficial effects against many illnesses, such as tuberculosis, diabetes, nephritis, rheumatism, sciatica, gout, bone decalcification, glandular senility, bronchitis, colds, insomnia, alcoholism and tobacco addiction, amongst others.
Professor Capo states that eating a raw onion salad with oil prevents sexual and chronic weakening, and that onion broth is also useful for the prostate and kidneys.
It should also be mentioned that Swedish scientist Are Vaerland has called the onion the “radium of the vegetable world”.
We can also see that there are many aspects connected with this vegetable which are subjects for discussion. According to the study carried out by a group of British doctors from Newcastle University , the onion can prevent coronary thrombosis. They affirm that boiled, fried or raw onion increases the blood capacity to dissolve any internal clot. Several tests carried out on humans have given surprising results. The doctors in question are working in their laboratories to extract from onions the chemical agent which cures coronary thrombosis, a terrible and dangerous illness.
The onion can thus be said to play an important role both in health and in nutrition, and also has different qualities which are being discovered all the time.
In a piece of work recently done by a team of scientists from the Department of Clinical Research of Bone Biology, at Berne University, (Switzerland), directed by professor Roman C. Mühlbauer, they have reached the conclusion that the consumption of onions and other greens can prevent osteoporosis.
This group of researchers started its work with male mice, to which they administered one gram of powdered onion a day for four weeks.
Compared with the rodents that had been given their conventional diet over this time the mice that had been fed with onion underwent an increase of up to 17.7% in their bone density.
The most surprising aspect is that the daily intake of onion proves to involve considerably higher benefits than that of calcitonin, a drug that is used in treating the osteoporosis that tends to occur after the menopause. This time they have extended their research, repeating the test with mice whose ovaries had been removed, thus imitating the drop in the production of estrogens, proving that for these animals including onion in their diet also inhibited the loss of bone mass.
These findings have only been observed in mice, so we will have to wait a little longer to have results with humans available.
This group of scientists indicates that onion and other vegetables present in the human diet are able to affect the bone metabolism of mice. If this also occurs in human beings, including the appropriate amounts of these vegetables in the daily diet could be an effective and cheap way to reduce the incidence of osteoporosis.