Onion (Palāṇḍu (Palandu))

Onion (Allium cepa L.) is a widely cultivated bulb vegetable known for its pungent flavor and medicinal properties. It has been used traditionally in various cultures for its health benefits and culinary uses.

Botanical name: Allium cepa. Also known as: Pyaaz, Kanda, Palandu, Shallot.

Properties

Anti-inflammatory, Antioxidant, Antimicrobial, Anti-thrombotic, Blood sugar control, Cardioprotective

Dosage

10-20 grams of fresh bulb

Classical attributes

Rasa: Pungent
Virya: ["Heating"]
Vipaka: ["Pungent"]

Benefits

Vatahara (alleviates Vata)
Kaphakara (increases Kapha)
Raktapittahara (treats bleeding disorders)

Traditional uses

Excessive bleeding
Aggravated Vata

Dosha effects

vata: balancing
kapha: increasing
pitta: decreasing

Preparation methods

Juice: Extract fresh juice from the bulb.
Paste: Grind the bulb into a fine paste.
Decoction: Boil the bulb in water to prepare a decoction.
Cooked: Onion is commonly cooked in various dishes.

Contraindications

Individuals with excessive pitta constitution or heat in the body
Those suffering from inflammatory conditions
People with sensitive digestive systems

Side effects

Heartburn
Acidity
Gas and bloating
Bad breath
Skin rashes in sensitive individuals

Interactions

May interact with anticoagulant medications due to potential antiplatelet effects.

Clinical evidence

Meta-analyses of up to 10 RCTs and databases tracking 18+ RCTs show potential benefits in cardiovascular health, blood sugar control, cognitive function, and obesity prevention. Studies suggest that onion consumption or its extracts may improve cardiovascular health, lower blood sugar levels, and reduce age-related cognitive decline. Quercetin-rich onion skin extract has shown promise in lowering blood pressure in overweight or obese individuals with hypertension.

Ayurvedic karmas

Vatahara (alleviates Vata)
Kaphakara (increases Kapha)
Raktapittahara (treats bleeding disorders)

Classical clinical indications

Excessive bleeding
Aggravated Vata