Latest research shows that onions reduce the risk of pancreatic cancer.The research points out that individuals who eat onion on regular basis have less than 12% risk of suffering from pancreatic cancer.
Onion Compound Halts Pancreatic Cancer in its Tracks: Quercetin, an antioxidant found abundantly in onions, was shown to kill off more than 50% of pancreatic cancer cells in this study. And more impressively, quercetin also suppressed the cancer cells’ ability to invade surrounding tissue by 88%.
It’s not surprising, then, that a recent study showed that people eating 100-200 grams weekly of cooked onions had 86% less risk of pancreatic cancer. And that’s just the start. In other studies, eating this super vegetable has been linked to 50% less lung cancer, 83% less breast cancer, 70% less prostate cancer, and 73% less ovarian cancer.
Quercetin is a powerful flavonoid found in many foods, but onions are the best dietary source, with over 24 mg per 100 grams (about 5-fold what apples contain). So don’t be shy with onions (or spring onions) in your daily cooking. They’re great in green salads, soups, stews, curries, on the grill, sautéed, baked with potatoes and baked into bread or rolls.
