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
Recent Articles
Why Is It Extremely Important Not to Flush the Toilet After Every Urination?
The First Three Colors You See Reveal The Burden You Carry
Easy Kitchen Food Safety Guide: What That Strange Bacon Chunk Really Means (Healthy Eating Tips & Smart Meal Prep Awareness)
What We Thought We Found—and What It Really MeanN
Pages: 1 2
