Onions — A Powerful Anti-Cancer Food Staple

If you’re interested in using food to lower your risk of cancer, remember to eat lots of onions. Research shows that people with the highest consumption of onions (as well as other allium vegetables) have a lower risk of several types of cancer, including: Liver, colon and renal cell (kidney) Esophageal and laryngeal Prostate and colorectal Breast Ovarian and endometrial Onions contain several anti-cancer compounds, including quercetin, anthocyanins, organosulfur compounds such as diallyl disulfide (DDS), S-allylcysteine (SAC) and S-methylcysteine (SMC) and onionin A (ONA). Onion Compound Suppresses Ovarian Cancer Starting…

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