Behind its functions more as a spice in cooking, red onion turns holds the potential as a drug-lowering for bad cholesterol (LDL), the culprit of heart disease and stroke.
In a study conducted by scientists at Hong Kong in mice, mice that administered with red onions for six weeks, the levels of bad cholesterol (LDL), they go down, but at the same time the good cholesterol (HDL) was not reduced. Previously, mice were given foods with high cholesterol, so cholesterol levels soaring.
“Red Onion have interactions with certain enzymes that have a mechanism for lowering cholesterol. This is the first study that examines the interaction of red onion with the body’s biological functions,” said Zhen Yu Chen, a researcher from the Chinese University of Hong Kong.
Researchers long as it’s more a lot of research that proved the efficacy of garlic is effective in preventing various diseases, including cancer, heart disease, and influenza. Let’s wait, the further research of the efficacy of red onion.