ONION
A boon to mankind

Nature has given many beneficial and useful plants to mankind. One such wonderful plant is onion. Onion is one of the oldest cultivated herbs. It was popular in ancient Egypt, where it is depicted on tombs as early as 3200 BC Onion is believed to have originated in central Asia, possibly in the Iran-Pakistan region. It has been cultivated since ancient time in the Middle East and India. Its area of cultivation includes India, Malaysia, Indonesia, Burma, The Philippines, China, Egypt, west and east Africa, Tropical south and Central America and the Caribbean.
According to Hakeem Hashmi, a well-respected unani physician and researcher, onion has been used as a herbal remedy from time immemorial. In ancient Egypt, physicians prescribed onions in various diseases. Discoredes in the first century A.D, prescribed onion is an herbal remedy. Onion and milk diet was advocated for dropsy in 1835. Even a French physician Dr. Dalache published a comprehensive article on onion cure in 1912. The bulb (onion) is of different colours white, red & pale, white onion is the most useful medicinally but the commonly used in the red variety. Its taste is sweet and pungent. It is as appetizer and helps in digestion of food. According to Hakeem Hashmi onion is a source of energy and acts as a stimulant increases vigor and vitality, acts as an expectorant and diuretic slows the heart beat, prevents flatulence and dyspepsia. It is useful in various diseases. The odour in onion is due to organic sulphur compounds, and is produced only when the tissues are cut or injured by enzyme action on a water-soluble amino acid. Heat or freeze-drying prevents, the enzymes action, so that cooking produces a different odour, flavour and pungency.



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