Red onions originated from Central Asia precisely in Iran and West Pakistan for more than 5000 years ago. Onions are rich in sugar (amount of sugar in the onions higher than apple) and vitamin B6, B1 and B9.
Why when we slice red onion, burning eyes? This is because when sliced onion, garlic produces enzymes that break down sulfur compounds and produce sulfenic acid, a chemical that is not stable is finally transformed into a volatile gas that reaches the eye through the air.
Onion (Allium cepa) has been effective for treating colds old, heart disease, diabetes and osteoporosis, also increases blood circulation, lower blood pressure and inhibit blood clotting. In many areas, onions are used to treat blisters and boils. Wounds caused by sea urchins can also be treated by pasting the onions into the wound area for one night.
A team from the Hokkaido Tokai University, japan, have found benefits from garlic that is fresh, garlic can increase the memory / memory you! Subjects who experienced memory loss reported improved ability to remember back after swallowing the cooked onions.
New findings can be useful in combating diseases / conditions such as Alzheimer's and Parkinson's brain. Japanese researchers found that, anti-oxidant chemicals onions take poison in the brain and eliminate them. Sulfuric chemicals become active when heated a little onion in the pan, but said it could damage the quality of mature chemical that can enhance memory.
The same active chemicals can also be found in other members of the genus Allium, such as garlic (Allium sativum) and onion (A. porrum).
