June 2017
Eating plenty of red onions could prevent cancer, according to new research. A compound which gives the vegetable its distinctive color destroys tumor cells, say scientists.
The discovery may soon lead to an anti-cancer pill based on the humble food’s magical properties, express.co.uk reported.
It is known people with the highest consumption of onions have a lower risk of many types of the disease, including ovarian, bowel and breast cancer.
They contain several anti-cancer compounds including quercetin and anthocyanins — which, crucially, give the red variety their color.
Abdulmonem Murayyan of the University of Guelph in Canada, said: “Anthocyanin is instrumental in providing color to fruits and vegetables.
“So it makes sense the red onions, which are darkest in color, would have the most cancer fighting power.”
In the first study of its kind Murayyan and Professor Suresh Neethirajan found red onions have the strongest cancer fighting power.
The humble vegetable has been a key ingredient in Mediterranean cooking for thousands of years, which could help explain lower rates of the disease in southern Europe.
Diced in a side salad, sprinkled as a garnish or chopped through a pasta dish, they may just be one of the best raw ingredients you can eat.
Red onions have also been linked with protecting against diabetes and heart disease.
The researchers said all onions contain high concentrations of quercetin, a type of flavonoid.
But the red variety not only has high levels of this but also large amounts of anthocyanin, which boosts the properties of quercetin, said Murayyan.
Along with Professor Neethirajan, he tested five onion types grown in Ontario and discovered the Ruby Ring red came out on top.
