Prevent Cancer with Onions
Onions have been known widely for seasoning food. However, its use was not just spices. Many of us do not know the real abilities of onions.
Known as a member of the Allium family, both garlic and onions contain sulfur components and rich in chromium, a mineral that helps cells respond to insulin properly, vitamin C (yes, no vitamin C in the onions!) And is also known as flavonoids quercitin .
In addition to decreasing the effects of blood sugar by eating onions, onions were also good for lower levels of total cholesterol and increase good cholesterol in the body so that it is not surprising that the onions good for your heart.
A research states, onions consumed regularly as many as one or two times a week can lower the risk of colon cancer. Why? This is because onions contain a flavonoid called quercitin which according to research on experimental animals has caused cessation of tumor growth and protect colon cells from damage materials cause cancer. Even cooked with onions using less material can cause carcinogens cause tumors.
Quercitin and curcumin, a type of phytonutrients, proved to decrease the size of the mass is considered as an early cancer in the human digestive tract. This has been published in Clinical Gastroenterology and Hepatology.
Not only colon cancer, according to the American Journal of Clinical Nutrition, consumption of onions reduces the risk of cancer of the mouth and pharynx as much as 84 percent, esophagus cancer, as many as 88 per cent, colorectal cancer as much as 56 percent of breast cancer by 25 percent, ovarian cancer (ovarian ) and 73 percent of prostate cancer as well as much 71 percent.
Research titled Nurses Health Study on 66,940 women in the years 1984 to 2002 stated that women who consume a lot of kaempferol had a decreased risk of ovarian cancer. Kaempferol than many found in onions, is also a lot of broccoli and spinach. The study was published in the American Journal of Clinical Nutrition.