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Origin: Almería
They are close relatives of the onion, but their formation is similar to that of garlic. They grow in a head-like structure made up of several pieces. They have a more delicate flavour than onions, but can be used in the same way. Their shape is elongated and the skin is usually copper, reddish or grey in colour
They are rich in antioxidants
Shallots are believed to contain more flavonoid and phenolic antioxidants than other members of their family. This makes them one of the best foods for reducing free radical damage, strengthening the immune system and preventing various chronic diseases. Their sulfur antioxidants, such as allyl propyl disulfide (APDS) and flavonoids, such as quercetin and kaempferol, are their best healthful contributions. These compounds are released during cutting or crushing, similar to what happens with garlic
Help prevent and fight cancer
Research published in the Asian Pacific Journal of Cancer Prevention showed that ethyl acetate extract (EEO), present in shallots and onions, have potent inhibitory effects on animal fatty acid synthesis, which helps slow the growth of cancer cells. Likewise, a large study on the connection between diet and cancer, which followed 120,852 men and women aged 55-69 years (over 10 years), indicated that consumption of allium vegetables, such as shallots, could significantly reduce the risk of stomach, breast and colon cancer 3. It has also been observed that the compound allicin, which is formed after the release of antioxidants, can prevent oral and lung cancer.
Allium, which is present in shallots and onions, has potent inhibitory effects on the synthesis of animal fatty acids, which helps slow the growth of cancer cells
May help fight obesity Shallots may also help prevent obesity
Help prevent and treat allergies They help prevent and treat allergies Help control blood sugar levels
Some studies have found that the EEOs present in shallots may also suppress lipid (fat) accumulation in the body and help prevent obesity. Since obesity is closely linked to heart disease, diabetes and cancer, eating these bulbs on a regular basis is a good recommendation to prevent obesity and its complications.
The results of numerous studies have shown that shallots have remarkable anti-allergic effects, which is attributed to their antihistamine, anti-inflammatory and antioxidant properties.
Two of the phytochemical compounds found in shallots, allium and allyl disulfide, have been found to help regulate blood sugar levels, hence anti-diabetic properties. These compounds are able to stimulate insulin production in the pancreas, increase the amount of total insulin circulating in the bloodstream and therefore reduce glucose levels after ingesting food
