Shallots or eschalots are long slender bulbs in the Allium family of root vegetables. In general, they differ from onions in being smaller, and grow in clusters of bulbs from each plant root system. The bulbs have less sharp in pungency than that of onions and garlic which makes them one of the favorite of chefs all around the world. The bulb vegetable are probably originated in the Central Asian region and now grown as major commercial crop in all the continents. Botanically, the bulb vegetables belong to the Alliaceae family of the genus Allium. Scientific name: Allium cepa var. aggregatum.
Health benefits of Shallots
- Shallots have better nutrition profile than onions. Have more anti-oxidants, minerals, and vitamins on weight per weight basis than onions.
- They are rich source of flavonoid anti-oxidants such as quercetin, kemferfol…etc. Further, they contain sulphur anti-oxidant compounds such as diallyl disulfide, diallyl trisulfide and allyl propyl disulfide. These compounds convert to allicin through enzymatic action following disruption of their cell surfaces by actions like crushing, cutting...etc.
- Research studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral, and anti-fungal activities.
- Allicin also decreases blood vessel stiffness by releasing vasodialator chemical nitric oxide (NO) and thereby help bring reduction in the total blood pressure. Further research studies suggest that allicicn blocks platelet clot formation in the blood vessels that helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
- The phyto-chemical compounds allium and Allyl disulphide in onion have anti-mutagenic (protects from cancers) and anti-diabetic properties (helps lower blood sugar levels in diabetics).
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