According to the study, onions may lower risk of cancer

Kathleen Kinder
Kathleen Kinder

Updated · Nov 25, 2019

SHARE:

News.Market.us is supported by its audience. When you purchase through links on our site, we may earn an affiliate commission. Learn more.
close
Advertiser Disclosure

At Market.us News, we strive to bring you the most accurate and up-to-date information by utilizing a variety of resources, including paid and free sources, primary research, and phone interviews. Our data is available to the public free of charge, and we encourage you to use it to inform your personal or business decisions. If you choose to republish our data on your own website, we simply ask that you provide a proper citation or link back to the respective page on Market.us News. We appreciate your support and look forward to continuing to provide valuable insights for our audience.

The bright flavor of onions makes them a staple in classic recipes such as chicken noodle soup to bolognese and salad negus. But onion is not the only thing that gives them superhero status. The nutritional value of onions is their secret superpower. Onions grow in the form of bulbs underground, belonging to the family of allium vegetables, which also include amaranth and garlic (and many health benefits). Yellow onions are the most common varieties grown in the United States, but in most grocery stores, red onions and white onions are also common. People can eat raw, boiled, or dried onions. Onions are notorious for making people cry, and their tearing action comes from an enzymatic reaction that triggers the release of gas that stimulates the lacrimal glands of the lacrimal gland. This is why they are worth tears.

Dr. Liu Ruihai, a professor of food science at Cornell University, said that diets rich in fruits and vegetables had been shown to reduce the risk of chronic diseases such as heart disease, cancer, stroke, and diabetes. “As part of a healthy diet, you should eat a variety of fruits and vegetables, including onions,” he said. Dr. Liu said that the phenolic compounds contained in onions act as antioxidants to inhibit the activity of destructive free radicals. According to a study published in the Journal of Food Science and Technology, the outermost layer of onions has the most antioxidants. Also, onions are cheap, convenient vegetables that can help you reach the recommended 9 to 13 servings of vegetables and fruit per day, even if you work very hard, this goal is challenging to achieve.

A study in the Asia-Pacific Journal of Clinical Oncology in 2019 compared 833 patients with colorectal cancer and 833 patients without the disease. Many researchers have found that some people who regularly consume onion vegetables such as onions have a 79% lower risk of developing colorectal cancer. Experts do not fully understand the exact mechanism by which certain compounds in onions inhibit cancer. Some people assume that onions inhibit tumor growth and cell mutations.

SHARE:
Kathleen Kinder

Kathleen Kinder

With over 4 years of experience in the research industry, Kathleen is generally engrossed in market consulting projects, catering primarily to domains such as ICT, Health & Pharma, and packaging. She is highly proficient in managing both B2C and B2B projects, with an emphasis on consumer preference analysis, key executive interviews, etc. When Kathleen isn’t deconstructing market performance trajectories, she can be found hanging out with her pet cat ‘Sniffles’.