Onions help protect the kidneys and fight cancer

Onions are not only a familiar key ingredient in the kitchen, but are also a scientifically proven kidney-protecting vegetable. In a post shared on his personal page, Dr. Hung Yung-hsiang, a nephrologist with more than 20 years of experience at Tam Quan General Hospital, said medical documents have proven that onions contain large amounts of antioxidant and anti-inflammatory compounds. These substances help stabilize blood pressure and blood sugar, thereby indirectly reducing work pressure on the kidneys.

The ability of onions to protect the kidneys lies in two key components: quercetin and sulfur compounds. Quercetin is a powerful natural antioxidant, most concentrated in the outer layer and base of onions. Research shows that Quercetin helps reduce oxidative stress, prevent glomerulosclerosis, and protect kidney cells from premature damage. In particular, this substance also has the ability to inhibit the synthesis of uric acid and promote its elimination. This is of great benefit to people who have high uric acid or are being treated for kidney disease due to gout complications.

Meanwhile, sulfur compounds, which cause eye irritation when chopping onions, play an anti-inflammatory role and slow down the process of chronic kidney function decline. Thanks to the combination of these active ingredients, adding onions to the diet can help reduce proteinuria and delay the deterioration of kidney function. This is considered an effective assistant in the menu of chronic kidney patients.

In addition to protecting the kidneys, sheet Verywell Health also pointed out a series of other uses of onions such as protecting the heart by reducing bad cholesterol, stabilizing blood sugar for diabetics and improving bone density when maintaining the habit of eating onions regularly. Sulfur and quercetin compounds in allium vegetables have the ability to inhibit tumor formation and prevent malignant cells from metastasizing, especially for stomach and colorectal cancer.

For people with diabetes, onions effectively support blood sugar control by improving insulin resistance. At the same time, this is also a “natural antibiotic” that helps inhibit the growth of harmful bacteria such as diarrhea-causing bacteria E. coli, Staphylococcus aureus or HP bacteria that cause stomach ulcers. Another benefit of onions is that they help maintain bone and joint health. Studies show that eating onions improves bone density and reduces bone loss due to aging. For the digestive system, the inulin component in onions acts as a prebiotic, creating an ideal environment for beneficial intestinal bacteria to grow strongly and support effective weight management.

Studies show that quercetin has the ability to help reduce weight and excess body fat. Half a bowl of raw onions only contains about 30 calories but provides abundant Vitamin C, B6, Potassium, Folate and essential trace elements such as zinc and selenium for the body.

According to doctors, many people wonder whether to eat raw or cooked onions. In fact, eating raw helps protect the kidneys best because it retains a lot of quercetin and sulfur compounds. However, because the characteristic pungent taste can be difficult to eat, cooking is a gentler alternative, although this will lose some of the nutritional value.

Regarding dosage, maintaining consumption of 1/4 to 1/2 medium-sized onion per day is the ideal level to nourish the body. Onions can be flexibly prepared in salads, soups or stir-fried with foods with strong antioxidant properties such as broccoli and olive oil. This combination not only enriches the flavor but also creates a synergistic effect, helping to comprehensively enhance the kidney protection effect. People with end-stage kidney failure, those taking anticoagulants or have severe stomach disease should consult a doctor and avoid overeating.

The biggest worry when processing onions is the “stinging” condition. According to agricultural experts, the secret lies in limiting damage to onion cells to prevent the release of volatile sulfur compounds. When slicing onions, use a very sharp knife and make sharp cuts.

The way the onion is cut vertically or horizontally also determines the flavor of the dish. If sliced ​​along the grain of the onion, the fiber fibers remain intact, creating a crunchy feeling and a characteristic spicy taste, suitable for fried dishes. On the contrary, if sliced ​​horizontally (cutting off the fibers), onions will be softer and sweeter, making them the perfect choice for stews or soups.

To ensure hygiene and safety, consumers should choose to buy onions that are intact, have a dry outer skin, are firm and have not sprouted. Buying whole onions instead of pre-cut ones not only helps maintain freshness longer but also minimizes the risk of infection, helping to take full advantage of the nutritional value of this “superfood”.