In a recent study in China, for instance, adults who ate high amounts of garlic, leeks, and onions (known as allium vegetables) had a 79% lower risk of developing colorectal cancer than adults who consumed low amounts. Increased consumption has been implicated in lowering risk for certain cancer types, especially stomach and bladder.
Allium vegetables are a great source of quercetin, a flavonoid with significant antioxidant properties. Lots of natural fruit and ancho peppers to name two contain quercetin, do have a look at this helpful chart. If you have not already read the previous post on Garlic, it is worth the short time it takes. They also decrease LDL-low density-the bad cholesterol!
Quercetin from onions is absorbed in twice the rate of from teas and other fruits like apples. These vegetables, of course, contain other powerful beneficial chemicals for example onions also contains organosulfur compounds known to have anti-inflammatory, anti-allergic, antimicrobial, and antithrombotic activity.
Domestic Tip: Don’t want to cry when you cut onions put it in refirg for an hour before cutting.