How does raw consumption of onions compare to cooked consumption regarding the preservation of delicate sulfur compounds that may impact blood clotting and blood pressure?
Answer
Raw consumption preserves the delicate sulfur compounds better.
The method of preparing onions directly influences the bioavailability and concentration of certain beneficial compounds. Specifically concerning the sulfur compounds, such as those believed to impact blood clotting and blood pressure regulation, raw consumption is the superior method for preservation. These delicate compounds are more easily degraded or altered by prolonged heat exposure during cooking processes. While cooked onions still retain substantial benefits, such as quercetin (though its total concentration may slightly decrease), maximizing the intake of the potent, raw sulfur compounds requires eating the onion uncooked, such as in a daily salad.
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