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6. May Keep Certain Cancers at Bay
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Although they are a basic component in many different cuisines, onions provide more than just a delicious taste; they may also help lower your risk of several forms of cancer if eaten in moderation. Their special mix of antioxidants and bioactive chemicals explains this amazing protective action.
Research on the elements in onions—especially organosulfur compounds and flavonoids—have revealed strong antioxidant and anti-inflammatory action. These molecules might shield cells from harm brought on by free radicals and persistent inflammation, which are recognized causes of cancer growth. Studies have shown that consistent onion intake might be very helpful in lowering the risk of many kinds of cancer, including prostate, breast, and stomach cancer.
One area where onions show encouraging results is in the avoidance of colorectal cancer. By encouraging normal bowel motions and good digestion, onions' fiber content lowers colon cancer risk. Furthermore connected to a lower colonic precancerous polyp development is the organosulfur chemicals found in onions.
Additionally providing defense against laryngeal cancer, a form of throat cancer, are onions. Studies point to onions' antioxidants—especially quercetin—perhaps helping to neutralize carcinogens and stop laryngeal cancers from growing. Onions' sulfur compounds have been demonstrated to activate the body's natural detoxification processes, therefore aiding to remove any carcinogens before they may harm cells.
