Researchers have said that increased intakes of onions may boost the brain’s ability to store memories and fight degenerative brain diseases such as stroke.
In the study with mice, researchers stated that supplementing the diet with onion and extracts from the vegetable may protect the brain from additional damage linked to stroke.
According to findings published in the peer-reviewed journal Nutrition, the antioxidant potential of onion extracts was associated with higher activity of antioxidant enzymes and lower levels of in malondialdehyde (MDA - a reactive carbonyl compound and a well-established marker of oxidative stress) in brain tissue.
A vast body of epidemiological studies had linked increased dietary intake of antioxidants from fruits, vegetables wine, chocolate, coffee, tea, and other foods to reduced risks of a range of diseases including cancer, cardiovascular disease and diabetes.
The study, which provided extra motivation for the consumption of onions, suggested that onion extract may be a beneficial nutrient for the prevention of ischemic [blood-brain barrier] damage, and that the underlying mechanisms may include, at least in part, its antioxidant effects.”
Red onions contain anthocyanin and quercetin, and white and yellow onions contain substantial levels of quercetin. Anthocyanins are part of the bioflavonoid phytochemical group, and they are widely known for their antioxidant capabilities.
Several studies indicate that anthocyanins help to improve neural and age-related deficits, cognitive performance and may help prevent neurodegenerative disorders. Quercetin also is a flavonoid antioxidant, and it combats particles — called free radicals — that damage cell membranes.
Previously, a 2005 study concluded that di-n-propyl trisulfide, a sulfur compound found in onions, improves memory impairment. The group hypothesised that oxidative stress produces a primary oxidation product, called brain lipid hydroperoxide, which may lead to neurodegenerative disease.
The results showed that the antioxidant onion extract, including the sulfur compound, improved learning and memory functions in mice.
Whereas some researches demonstrate that eating onions will boost your memory, a greater body of research suggests that onions might directly relate to the prevention of illnesses like certain cancers. The breadth of studies both supports and refutes the health benefits of the phytochemicals found in onions, and clearly more research needs to be done to learn the full effects of a high intake of onions.
Nutrition affects the brain in several ways. It plays a role in mood, memory, aging, motivation, reaction time and energy. The brain is dominant over the rest of the body and as such the food taken is vitally important to the performance of the brain and subsequently to how the rest of the body functions.
The brain is made up of 60 percent fat, with docosahexaenoic acid, or DHA, being the most abundant. This fatty acid is the building block of the brain.
Meanwhile, other foods that boost memory include grapes, pumpkin seeds, avocado, eggplant apples, spinach and broccoli. Fish such as salmon, tuna, sardines, herring, mackerel and trout are especially effective.
Source:tribune
