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Dr. Liu Ruihai - Cornell University

Study says onions may lower risk of cancer

Onions -belonging to the allium family- have a nutritional value that is really their secret superpower. 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.

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.

Liu added 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.



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