Load with Antioxidants

Antioxidants are substances that prevent oxidation, which causes cellular damage and contributes to illnesses such as cancer, diabetes, and heart disease. Onions are a good source of antioxidants. They really contain about 25 distinct types of flavonoid antioxidants. Red onions, in particular, contain anthocyanins, which are flavonoid-family plant pigments that give red onions their rich hue. Multiple population studies have revealed that persons who consume more anthocyanin-rich foods had a lower risk of heart disease.

A study of 43,880 males, for example, found that anthocyanin consumption as high as 613 mg per day was associated with a 14% decreased incidence of nonfatal heart attacks. Similarly, a study of 93,600 women found that those who ate the most anthocyanin-rich foods were 32% less likely to have a heart attack than those who ate the least. Anthocyanins have also been shown to protect against some forms of cancer and diabetes.