Contain Cancer-Fighting Compounds

Consuming Allium vegetables such as garlic and onions has been associated with a decreased risk of various cancers such as stomach and colorectal. According to a study of 26 research, persons who eat the most allium vegetables were 22% less likely to be diagnosed with stomach cancer than those who consumed the least amount. Furthermore, a meta-analysis of 16 trials including 13,333 persons found that those with the greatest onion consumption had a 15% lower risk of colorectal cancer compared to those with the lowest intake.

Sulfur compounds and flavonoid antioxidants present in allium vegetables have been related to cancer-fighting effects. Onions, for example, contain onionin A, a sulfur-containing molecule that has been demonstrated in animal tests to reduce tumor formation and prevent the spread of ovarian and lung cancer. Onions also contain the flavonoid antioxidants fisetin and quercetin, which may suppress tumor development.