Study: Onions and garlic reduce the risk of breast cancer

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Onions and garlic may not be to everyone's taste, but both of these vegetables reduce the risk of breast cancer.

Onions and garlic are rich in vitamins, minerals, and also have a positive effect on the level of lipids (fats) in the blood. A recent study showed that eating them is also effective in preventing breast cancer.

As part of a joint research project between the University of Buffalo and the University of Puerto Rico, scientists analyzed data from 660 women, whom they followed for 6 years. The researchers found that women who regularly ate onions and garlic had a 67% lower risk of developing breast cancer.

According to the head of the study, Dr. Gauri Desai, onions and garlic are full of flavonols and organosulphates – these plant substances have antioxidant effects and prevent cell damage.

In addition, the sulfur compounds contained in vegetables are largely responsible for the fact that oxygen accumulates in the blood and tissues and, thus, resists the growth of cancer, since cancer cells “feel uncomfortable in an oxygen-rich environment.”