Adding red onions to meals can reduce inflammation: Top doc William Li explains how to do it right

Onions are a kitchen essential, used in almost every Indian household. Whether one is preparing a basic dal tadka, or quick salad, a handful of chopped onions usually finds it way to the mix! While most of us treat onions as a flavour basic, very few realise what it actually offers in terms of health benefits.

Recently, Dr. William Li , a well-known physician and researcher in the field of nutrition and food, shared his enlightening thoughts on a unique variety of onions he found at the farmers' market. Not the appearance but nutritionally, what red onions can do is amazing.

The colour tells a story

The deep reddish-purple colour of the red onions is not just "there", it is more than a visual appeal. The vibrant shade of onions comes from a compound called anthocyanins, they are natural antioxidants. These are also found in different foods, jamun, strawberries and eggplants.

Wondering what anthocyanins can do?

Like every other antioxidant, anthocyanins also help protect the body from oxidative stress, in simpler words, they reduce cell damage when consumed in the form of food, supporting immune system and help fight inflammation as well.
Chronic inflammation has been proved to be the root cause of all diseases such as diabetes, heart related ailments and even joint pain. Something as simple as red onions, when consumed along with meals or in meals can help the body stay balanced.

The hero compound: Quercetin
What really sets onions apart, is the plant based component called as quercetin, which is basically a flavonoid, that acts a natural anti-inflammatory and antioxidant.
Quercetin related research has proved its potential role in reducing blood pressure, improving heart health and even fighting against certain types of cancer.

A study published about the recent advances in potential health benefits of quercetin, in PubMed central shows that Emerging evidence suggests that quercetin may be a potent player in the fight against viral infections. Its antiviral properties, which extend to combatting influenza, hepatitis B and C viruses, and HIV, make it an appealing candidate for future antiviral therapies. Researchers are hopeful that with further development, quercetin-based medications could revolutionize the treatment of viral diseases, potentially reducing the burden of global health crises. One of the most exciting revelations is quercetin’s anticancer potential. Studies have shown that it can hinder cancer cell proliferation and trigger apoptosis in various cancer types, including breast, lung, prostate, and colon cancers.

Dr. Li points out that quercetin works quietly in the background, helping the body control inflammation, and supporting overall health, and onions are the best natural sources of it.

Onions in traditional and modern cuisines
In Indian cooking, onions are already a core ingredient. Whether raw or cooked, they play a big role in flavour and texture. but now, we also know that their health value is just as strong!

Belonging to the allium family, which also includes, garlic, shallots, and leeks, all of which are common components of both Mediterranean and Asian diets. Allium species have been recommended in traditional medicine for its efficacy in treating a variety of diseases such as arthritis, cardiovascular and kidney diseases, diabetes, colds, flu, headache, cough, hemorrhage, atherosclerosis, asthma, cancer, colic and skin problems.

Unlike imported vegetables and fruits, onions are available in every local market. According to Dr. Li, don’t overlook what’s already in front of you. By making the most of ingredients like red onions, you can enjoy both delicious meals and long-term health benefits.