Onions protect against a large number of diseases, most notably cancer. For centuries, onion has been known for its important nutritional properties, and it is rich in powerful and effective antioxidants to protect the body from diseases, especially different types of cancer.
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An Excellent Source of Antioxidants
Yellow onions are a major source of vitamin C, selenium, and also flavonoids and specifically kercetin, a powerful antioxidant that is also found in apples and tea. This molecule prevents the growth of too many cancer cells.
The red onion contains anthocyanin, the substance responsible for its color, which fights the aging of cells, improves the elasticity and density of the skin, promotes resistance to the blood vessels of the skin, and increases the severity of vision (night vision in particular).
Dr. Richard Bellevue, a cancer specialist and author of Aliments Anticancer, says that according to the knowledge gained so far, it is increasingly certain that onion compounds can prevent cancer growth by targeting at least two processes involving The growth of the tumor.
In the first place, these compounds can prevent the activation or activation of carcinogens, by reducing their reaction and accelerating their elimination. This reduces the damage caused by these substances to DNA, the main target of these carcinogens.
On the other hand, onion compounds are also able to reduce the spread of tumors, by intervening in the process of growth of cancer cells, and thus cause death.
Studies to date on the properties of anti-cancer onions have shown that regular consumption of this nutrient reduces the risk of colon, larynx, ovarian, brain, stomach, esophageal, and prostate cancers.
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