Onions are often used in various dishes to add flavor. No wonder that many recipes use onions, both onion, onion and garlic.
Apart from that, the onion which is a vegetable from the genus Allium turns out to have health benefits. Several previous studies revealed vegetables from the genus Allium contain bioactive substances such as flavanols and organosulfur.
Recent research also shows a link between consumption of onions and prevention of cancer, especially colorectal cancer. This study was conducted by a research team from First Hospital of Chinal Medical University and has been published in the Asia Pacific Journal of Cinical Oncology.
Based on a study involving 833 colorectal cancer patients and 833 healthy people, the research team found a significant relationship between the level of consumption of allium or onion vegetables and the risk of colorectal cancer. According to this study, adults who ate the highest allium vegetables had a 79 percent lower risk of colorectal cancer than adults who ate a small amount of allium vegetables.
"The more the amount (consumption) of allium vegetables, the better the protection," said senior researcher Dr. Zhi Li as reported by Medical News Today.
This finding applies to consumption of allium vegetables in general. However, some examples of allium vegetables highlighted by the research team are garlic, onions, leeks and garlic stalks.
The research team also revealed this finding applies to men and women. This is interesting because previous studies have shown a slightly higher protective effect in men.
Li said the allium vegetable group could bring simple changes in lifestyle that could reduce the risk of chlorectal cancer. Of course, just eating these vegetables is not enough to significantly reduce risk. Consumption of allium vegetables still must be accompanied by changes in a healthier diet.
Further research needs to be done to understand a number of things further. For example regarding the effect of cooking methods on changes in the chemical composition of allium vegetables.
Apart from that, there's nothing wrong with adding more onions to the cuisine. In addition to potentially reducing the risk of colorectal cancer, onions can also make dishes more delicious and appetizing.
Apart from that, the onion which is a vegetable from the genus Allium turns out to have health benefits. Several previous studies revealed vegetables from the genus Allium contain bioactive substances such as flavanols and organosulfur.
Recent research also shows a link between consumption of onions and prevention of cancer, especially colorectal cancer. This study was conducted by a research team from First Hospital of Chinal Medical University and has been published in the Asia Pacific Journal of Cinical Oncology.
Based on a study involving 833 colorectal cancer patients and 833 healthy people, the research team found a significant relationship between the level of consumption of allium or onion vegetables and the risk of colorectal cancer. According to this study, adults who ate the highest allium vegetables had a 79 percent lower risk of colorectal cancer than adults who ate a small amount of allium vegetables.
"The more the amount (consumption) of allium vegetables, the better the protection," said senior researcher Dr. Zhi Li as reported by Medical News Today.
This finding applies to consumption of allium vegetables in general. However, some examples of allium vegetables highlighted by the research team are garlic, onions, leeks and garlic stalks.
The research team also revealed this finding applies to men and women. This is interesting because previous studies have shown a slightly higher protective effect in men.
Li said the allium vegetable group could bring simple changes in lifestyle that could reduce the risk of chlorectal cancer. Of course, just eating these vegetables is not enough to significantly reduce risk. Consumption of allium vegetables still must be accompanied by changes in a healthier diet.
Further research needs to be done to understand a number of things further. For example regarding the effect of cooking methods on changes in the chemical composition of allium vegetables.
Apart from that, there's nothing wrong with adding more onions to the cuisine. In addition to potentially reducing the risk of colorectal cancer, onions can also make dishes more delicious and appetizing.
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