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Onions to the Rescue of the Hearts
Eating a meal rich in compounds called flavonoids reduces some early signs of heart disease, they say.
Flavonoids are plant nutrients that when consumed in the form of fruits and vegetables are non-toxic as well as potentially beneficial to the human body.
Flavonoids are widely disbursed throughout plants and are what give the flowers and fruits of many plants their vibrant colors. They also play a role in protecting the plants from microbe and insect attacks. More importantly, the consumption of foods containing flavonoids has been linked to numerous health benefits.
An Institute of Food Research team focused on one of the compounds, quercetin, which is found in tea, onions, apples and red wine.
The Atherosclerosis study examined the effect of the compounds produced after quercetin is broken down by the body.
They were shown to help prevent the chronic inflammation which can lead to thickening of the arteries.
Previous research has shown quercetin is metabolised very quickly by the intestine and liver and is not actually found in human blood.
So instead the researchers concentrated on the compounds that enter the bloodstream after quercetin is ingested, absorbed and metabolised.
The compounds were used - in concentrations similar to those that would be produced following digestion - to treat cells taken from the lining of the blood vessels.
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