Why onions earns a spot on THE FAD's top 100 anti-inflammatory foods list.
Onions are in the same allium family as garlic and are one of the richest common dietary sources of quercetin, a flavonoid studied for antioxidant and anti-inflammatory activity. Red onions tend to carry more of these compounds than white or yellow varieties.
Eating onions raw (in a salad or salsa) preserves more of the heat-sensitive compounds than long cooking does.
This is general nutrition education, not medical advice, and not a claim that any single food prevents or treats disease. Talk to your doctor about any specific dietary concerns, allergies, or medication interactions.
