Red onions come from Central Asia, Iran and Pakistan precisely in the West more than 5000 years ago. Onions are rich in sugar (the amount of sugar in the onion higher than the apple) and vitamin B6, B1 and B9.Why when we sliced red onion, eyes sting? That is because when the sliced onion, onion enzyme that breaks out the sulfur compounds and generate sulfenic acids, which are unstable chemicals were eventually turned into a volatile gas that reaches the eye through the air.
There are ways to minimize the effects of pain when cutting onions, that is the way to cool for 30 minutes in the refrigerator / in, soak in cold water, before deductions.
Red onion (Allium cepa) has been long known effective for treating colds, heart disease, diabetes and osteoporosis, as well as improve blood circulation, lowers high blood pressure and inhibit blood clotting. In many areas, onion is used to treat blisters and boils. Injuries caused by sea urchins can also be treated by garlic paste to the wound area for one night.
A team from the Hokkaido Tokai University, Japan, have found new benefits of garlic that is, the garlic can improve memory / memories of you! Subjects who experienced memory loss reported improved ability to remember it again after swallowing the onion that has been cooked.
The new findings may be useful in combating the disease / condition of the brain such as Alzheimer's and Parkinson's. Japanese researchers found that, anti-oxidant chemicals onion takes poison in the brain and eliminate it. Sulfur-containing chemicals become active when the onion a little heated in a pan, but said that could damage the quality of cooked chemicals that can improve memory.
The same active chemical ingredients can also be found in other members of the genus Allium, such as garlic (Allium sativum) and leek
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