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 scientists The university analyzed several varieties of onions: experts found out which ones contain the highest levels of anti-cancer compounds. Experts have come to the conclusion that varieties of onions with a sharp taste and smell have the strongest anti-cancer potential.
“Shallots, western yellow onions, and other spicy varieties are effective in fighting colon cancer,” the researchers said.
Strong-flavored varieties of onions are said to have powerful antioxidant properties and anti-proliferative effects on cancer cells.
In addition, they are particularly high in flavonoids and phenols, phytochemicals that provide the body with a stronger defense against cancer. Flavonoids and phenols have antibacterial, anti-inflammatory, anti-allergic, antiviral properties. These substances help immune cells destroy free radicals – molecules that provoke the development of oxidative stress, which is associated with cellular damage and cancer development.
Of 10 types of onions tested for their ability to fight cancer and prevent it, tests showed vidalia and western white onion have quantitatively the lowest content of phenols and flavonoids.
Meanwhile, shallots contain six times more phenols than vidalia, and western yellow onions contain 11 times more flavonoids than their white counterparts.
With this in mind, it's best to include more flavonoid-rich onions in your diet to protect yourself from cancer, experts say. Moreover, it is better to use spicier and bitter varieties of onions, they bring the greatest health benefits, differing in a particularly high content of anti-cancer flavonoid compounds.