Onions are chock full of anti-cancer sulphur compounds which are highly beneficial for cancer chemoprevention. Advanced studies have shown that onion may be inhibit liver, colon, prostate, lung cancer etc. with high antioxidant properties which also reduce not only oxidative stress, free radicals but also xenobiotics. Green onion is highly beneficial for women to prevent ovarian cancer where white onions are not effective for prevention of cancer. From some previous studies it was established that the spices have good anticancer property such as carrot, garlic, ginger, cinnamon, cardamom, clove, coriander etc. Prevention is better than cure.
Cancer chemoprevention is defined as the use of pharmacological, natural or dietary agents to inhibit the development of invasive cancer by blocking DNA damage caused by carcinogens or by arresting the progression of premalignant cells after damage has already occurred. According to a new study by Cornell University food scientists; shallots, Western Yellow, pungent yellow and Northern Red onions are higher in anti-cancer chemicals than other varieties tested. Furthermore, shallots and Western Yellow and pungent yellow onion varieties are particularly effective against liver cancer cells, while pungent yellow and Western Yellow varieties have the greatest effect on colon cancer cells.
Ten onion varieties and shallots clearly shows that onions and shallots have potent antioxidant and antiproliferation activities and that the more total phenolic and flavonoid content an onion has, the stronger its antioxidant activity and protective effect. Western Yellow onions had eleven times more flavonoids than Western Whites, the onions with fewest flavonoids. Using colon cancer cells treated with extracts from the ten onion varieties and shallots that were tested, it was found that pungent yellow and Western Yellow onion extracts provided the strongest anti-proliferation protection against colon cancer cells. Onions are one of the richest sources of flavonoids in the human diet, and flavonoids consumption has been associated with a reduced risk of cancer, heart disease and diabetes.
Flavonoids are not only anti-cancer but also are known to be anti-bacterial, anti-viral, anti-allergenic and anti-inflammatory. Onions and leeks offer the best protection against prostate cancer, while eating meat is the biggest risk factor for the disease, according to new research. White onions are not as rich in these antioxidant compounds as yellow and red, and shallots are especially high in polyphenol levels. Red onions are particularly rich in anthocyanins (also abundant in berries) and quercetin. Green onions, like all onion varieties, contain powerful substances that scientists believe may help fight cancer and other diseases. Green onions have a mild taste that is not overwhelming. When cut onions & eyes begin to tear, they are creating the anti-cancer sulphur compounds.
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