Benefits of onions and garlic for the heart
Onions and garlic contain many organic sulfur compounds (organosulfides), which are characterized by their antioxidant and anti-inflammatory properties, and the following are some of the studies that indicated their benefits for the heart:
A study conducted on a number of adults aged between 26 and 54 years, and published in the Journal of Hypertension in 2017, indicated that the consumption of onions and garlic on a regular basis contributes to a reduction in the risk of cardiovascular disease by a percentage. 64%, and the study showed a decrease in the rates of high blood pressure disease (Hypertension) by 26%, and in addition.
The study indicated that eating these vegetables also contributes to reducing the risk of chronic kidney disease . And type 2 diabetes, and therefore the results of the study indicate that eating onions and garlic may contribute to reducing the risk of cardiovascular disease.
A study conducted on 96 experimental mice, and published in Nutrition & Metabolism in 2018, showed that a high-fat diet, in addition to consuming onion oil and garlic oil for a period of 60 days.
Contributed to reducing the expected weight gain due to a high-fat diet, in addition to To reduce the weight of adipose tissue, reduce the levels of triglycerides, total cholesterol and harmful cholesterol in the blood, and raise the levels of beneficial cholesterol in the blood, and in general.
The results of the study show that eating volatile oils extracted from onions and garlic contributes to improving levels of fats in the blood, which is positively reflected on heart health, and blood vessels.
Onions contain many biologically active compounds, such as: phenolic acids, thiosulfinates, and flavonoids, which give it its antioxidant and anti-inflammatory properties.
Onions also have anti-bacterial and anti-fungal properties.
Onions also contain sulfuric acid, which is released during the process of cutting onions and causes eye irritation.
It is also rich in quercetin; It is a powerful antioxidant, and it should be noted that the average onion contains 10 grams of carbohydrates, and 1.9 grams of fiber, and it is a vegetable with a low glycemic index, in addition to containing some vitamins and minerals such as vitamin C, folic acid, manganese, calcium, and potassium.
Fresh garlic is a source of many vitamins and minerals, and although most of them are present only in small quantities, it contains the highest percentage of sulfur compared to any type of vegetables belonging to the allium family, as the volatile oil that contains sulfur compounds constitutes approximately 0.5 % of garlic.
And it should be noted that grinding garlic releases an enzyme called Alliinase, and this leads to the formation of the compound Allicin, which gives the characteristic pungent smell of crushed garlic, and is believed to be responsible for some of the therapeutic activities of this plant, and garlic has antioxidant properties.