Cancer Prevention Onion
Onion has been widely known as a culinary flavoring. But its usefulness was not just a flavor. Many of us do not know the ability of real 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 to properly respond to insulin, vitamin C (yes, there is vitamin c in onions!) As well as flavonoids called quercitin .
Besides the effect of decreasing blood sugar caused by eating onions, onions proved too good for lowering total cholesterol levels and increase good cholesterol in the body so it is not surprising that onions good for your heart.
A research states, routinely consume onions as much as one or two times a week can reduce the risk of colon cancer. Why so? This is because onions contain a flavonoid called quercitin according to research on laboratory animals has caused cessation of tumor growth and protects cells from damage to the colon cancer-causing ingredients. Even cooking with onions wear can cause reduced carcinogen substances cause tumors.
Quercitin and curcumin, a type of phytonutrients, which proved to shrink 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, eating onions reduce the risk of oral and pharyngeal cancer as much as 84 percent, as many as 88 percent of esophageal cancer, colorectal cancer as much as 56 percent, as much as 25 percent of breast cancer, ovarian cancer (ovarian ) 73 percent and as much as 71 percent of prostate cancer.
Research titled the Nurses Health Study in 66 940 women in the years 1984 to 2002 states 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.
(KOMPAS.com, dr. Intan Airlina Febiliawanti)
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