Onions are part of the allium family (along with garlic, leeks, and shallots), which has been widely studied for potential cancer-protective effects.
Research has focused on onion compounds such as:
Organosulfur compounds (released when onions are chopped or crushed)
Quercetin and other flavonoids
Anthocyanins (especially in red onions)
Observational studies suggest that higher intake of allium vegetables is associated with lower risk of certain cancers, particularly:
Colorectal cancer
Stomach cancer
Esophageal cancer
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