Benefits of garlic and onions
Both garlic and onions contain many sulfur compounds that mainly contain the active components of the amino acid cysteine derivatives, which are degraded into a variety of thiosulfinates and polysulfides by enzyme action.
Alliinase during the extraction process, and the analyzed substances are volatile substances found in garlic and onion oil, and they possess anti-diabetic and antibiotic properties, in addition to their ability to reduce cholesterol levels, and promote the fibrinolytic process that Reduce the occurrence of thrombosis in the blood vessels, and many other biological processes.
The following are some studies that have been conducted on eating garlic and onions separately, and others that have been conducted on garlic and onions together:
A study was conducted, published in the Journal of Food and chemical toxicology in 2005, to study the effect of onion and garlic juice on biochemical rates, enzyme activity, and fat oxidation, in diabetic rats, given 1 ml of onion or garlic juice, per 100 grams of body weight.
The body daily, for a period of four weeks, and the results showed that onion and garlic juice has an antioxidant effect, lowering blood sugar levels, and may reduce the damage to the liver and kidneys caused by diabetes in mice.
A study published in The American Journal of Clinical Nutrition in 2006 showed that an increased intake of narcissistic vegetables was associated with a reduced risk of several types of common cancers in humans.
A study was published in the journal Nutrition and Cancer in 2020, in which cases of breast cancer were identified in a group of 314 women, aged between 30 and 79 years, and another group of 346 women who had no history of cancer other than melanoma of the melanoma ( Nonmelanoma skin cancer), and their diet was followed up, and it was found that a high intake of onions and garlic, which includes even spices, was associated with a lower risk of breast cancer in women.
In the end, the results of the study suggest that eating a large amount of onions and garlic from It may reduce the risk of breast cancer in this group.
A study was conducted, published in the journal Atherosclerosis, on the effect of the essential oils contained in garlic and onions on rabbits that were given a diet rich in cholesterol.
The study indicated that garlic oil has a greater effect compared to onion oil, in addition, it is possible for these oils to reduce the accumulation of fat in the aorta in rabbits.
One of the studies conducted on mice, and published in the journal Biological trace element research in 2009, showed that the effect of onion and garlic extract reduces the risk of liver oxidative damage caused by exposure to cadmium in mice, as onion and garlic extract helps mitigate the effects Significantly negative cadmium, and this effect is likely due to reducing fat oxidation, and enhancing the body’s defense by using antioxidants, and another study conducted on mice, published in the Journal of Biometals in 2008, found that onion and garlic extract may have an effect on reducing cadmium.
One of the damages of cadmium, which is known to be a toxic substance that causes damage to the kidneys through oxidative stress, by reducing lipid peroxidation in the kidneys, and also enhances the effect of antioxidants, and this extract may be a useful food item to relieve Cadmium damage to the kidneys.
General benefits of garlic
Garlic contains more than 33 sulfur compounds, as well as many enzymes, and contains 17 amino acids, and minerals such as selenium.
Studies support garlic’s potential antibacterial benefits, and it also possesses antioxidant properties, which may help reduce free radicals.
It is worth noting that a clove of garlic weighing 3 grams contains almost no calories, and eating the whole head of garlic adds only 4 calories to the diet, and given that it is not consumed in large quantities during the day, it does not affect the calculation of calories, Eating it does not constitute a noticeable difference to the amount of food consumed daily, and carbohydrates are the source of calories in garlic, but they are very low, and therefore the calories in it are low, and garlic provides a small number of vitamins and minerals, as one clove provides a small amount of vitamin C, and manganese.
An overview of garlic and onions
Both garlic and onions belong to the Narcissus family, and the varieties in this family can be used in cooking, in addition to containing active biological compounds.
Onions, leeks, shallots, and chives, and there are several types of onions that vary in size, flavor, color, and shape, but the most common varieties are red, yellow, and white onions.
As for garlic, it is a bulb crop that has a strong smell, and is believed to have its origins in Kazakhstan, Uzbekistan, and western regions of China.
Garlic can be used in many forms, such as: fresh garlic, garlic powder, and aged garlic extract, All showed a positive health-promoting effect.