Onions ‘help in heart disease prevention process’
September 05, 2007
The consumption of everyday products such as tea, onions and apples has been found to reduce the early signs of heart disease.
A study conducted by the Institute of Food Research appears to show that eating a meal with a high content of flavonoids could help to prevent the chronic inflammation which causes arteries to thicken.
Researchers were assessing the impact of compounds produced following the breakdown of quercetin – one of the compounds of flavonoids – on the body.
Scientists had concentrated on the effect of those compounds as a previous investigation had discovered that quercetin itself is metabolised extremely quickly and as a result is not contained in human blood.
‘We tested compounds that are actually found in the blood, rather than the flavonoid in food before it is eaten, as only these compounds will actually come into contact with human tissues and have an effect on arterial health,’ confirmed lead researcher Dr Paul Kroon.
‘The effect is more subtle than laboratory experiments using the parent compound.
‘But the metabolites still have an effect on the cells lining the blood vessels.’
Bridget Aisbitt, a nutrition scientist at the British Nutrition Foundation, believes the study is evidence of the need to eat the recommended five a day fruit and vegetable portions.