Scientists: Onions reduce the risk of heart disease

Previous studies have shown that quercetin is processed very quickly in the body, so scientists have focused not on the substance itself, but on the compounds that are formed as a result of its processing.

"We did not study flavonoids contained in food, but substances that were found in the blood, because they directly affect human health," said study author Dr. Paul Kroon.

Scientists have found that in the case of an inflammatory process, a small dose of the compounds, which results from the consumption of 100-200 grams of onions, has a significant effect. The researchers came to an unexpected conclusion: the lower the dose of compounds formed as a result of the processing of quercetin, the greater the effect it will have on the body.

Bridget Isbitt of the British Institute of Nutrition said the study "explains why a diet rich in fruits and vegetables reduces the risk of heart disease and blood clots." "It's important to eat fruits and vegetables five times a day, but in small portions," adds B. Isbitt.