Onion varieties with a strong taste have powerful anti-cancer properties

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Some types of onions have more anti-cancer properties than others and may help prevent the spread of colon and liver cancer, scientists say.

Cornell University scientists analyzed several varieties of onions: experts found out which ones contain the highest levels of anti-cancer compounds. Experts concluded that onion varieties with a spicy taste and smell have the strongest anti-cancer potential.

“Shallots, western yellow onions and other spicy varieties effectively help fight colon cancer,” the researchers said.

In their opinion, onion varieties with a strong taste have powerful antioxidant properties and anti-proliferative effects on cancer cells.

In addition, they are characterized by a particularly high content of flavonoids and phenols – phytochemicals that provide the body with stronger protection against cancer. Flavonoids and phenols have antibacterial, anti-inflammatory, anti-allergenic, antiviral properties. These substances help immune cells destroy free radicals – molecules that provoke the development of oxidative stress, which is associated with cell damage and the development of cancer.

Of the 10 types of onions tested for their ability to fight cancer and prevent it, the tests showed , that chives and western white onions have the lowest amounts of phenolics and flavonoids.

Meanwhile, shallots contain six times more phenolics than chives, and western yellow onions contain 11 times more flavonoids , than their white counterparts.

Keeping this in mind, it is better to include more flavonoid-rich onions in your diet to protect yourself from cancer, experts believe. Moreover, it is better to use sharper and bitter varieties of onions, they bring the greatest health benefits, being characterized by a particularly high content of anti-cancer flavonoid compounds.