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The alliums are great foods for cancer prevention and halting cancer growth.
The organosulphur compounds in this family of plants are seen to prevent the development of cancer by detoxifying nitrosamines and N-nitroso compounds, which are created from over-grilling meat and during tobacco consumption.
They promote apoptosis (cell death) in colon, breast, lung and prostate cancer, as well as in leukemia and also block angiogenesis (- the formation of blood vessels needed to provide nutrients to the cancer tumor).
Epidemiological studies suggest a reduction in kidney and prostate cancer in people who consume the most garlic.
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Onions also contain high concentrations of health-promoting flavonoid antioxidants, predominantly quercitin, and red onions also contain at least 25 different anthocyanins. Quercetin slows tumor development, suppresses growth and proliferation and induces cell death in colon cancer cells. Flavonoids also have anti-inflammatory effects that may contribute to cancer prevention.
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Active molecules of garlic are released when a garlic clove is crushed and are more easily assimilated if they are dissolved in a little oil.
Try and include an alliaceous food every day, for example chopped garlic and onions mixed with steamed vegetables, or raw onion or chives on a salad or in a sandwich.
What's your favorite way to eat a food from the allium family? Is it:
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