BY CHIOMA OBINNA with Agency reports
Undoubtedly, you cannot beat the aroma of fresh garlic wafting through the house. It is also correct that utting onions may make you cry, but they certainly make the meal once cooked.
How many recipes do you have that include onions? Garlic? They are prolific.
Making garlic and onions a staple in your healthy way of eating may greatly lower your risk of several common cancers.
According to Abagai “Different diseases are being treated with onions and garlic as the onion contains anti oxidant which prevents the oxidation of fatty acids. “It decreases the risks of a number of cancer, and contains Vitamin C which is present in the green leaf of the onions,’’ she said.
According to her, a study has shown that onion has healthy effects on 52 disease conditions affecting respiratory, cardiovascular diseases, gastro infection of the system and the ear, while onion and garlic can rejuvenate the skin.
She explained that garlic helps in cleansing the blood and as well as to prevent blood clot formation which is harmful to the brain.
In a study, participants consuming the most garlic had a 39 per cent reduced risk for cancer of the oral cavity and pharynx, 57 percent reduced risk for esophageal cancer, 26 per cent reduced risk for colorectal cancer, 44 per cent reduced risk for laryngeal cancer, 10 per cent reduced risk for breast cancer, 22 per cent reduced risk for ovarian cancer, 19 per cent reduced risk for prostate cancer, and 31 per cent reduced risk for renal cell cancer, compared to those eating the least garlic.
Similarly, those eating the most onions showed an 84 per cent reduced risk for cancer of the oral cavity and pharynx, 88 per cent reduced risk for esophageal cancer, 56 per cent reduced risk for colorectal cancer, 83 per cent reduced risk for laryngeal cancer, 25 per cent reduced risk for breast cancer, 73 per cent reduced risk for ovarian cancer, 71 per cent reduced risk for prostate cancer, and 38 per cent reduced risk for renal cell cancer,compared to those eating the least onions.’
Abagai says chewing garlic will release sulfur compounds which produce anti fungal, anti hypertensive, anti oxidant and cholesterol lowering effects.
“Onions decrease the risk of different types of cancer, a compound known as quercetin has been discovered to be an excellent antioxidant capable of fighting cancer,’’ she said.
She stated that consuming an average of six or more of garlic per week would lower the risk of colorectal cancer by 30 per cent and stomach cancer by 50 per cent, adding that cooking garlic would not reduce its nutritional value.