From Dr. Mercola:
If you’re interested in using food to lower your risk of cancer, remember to eat lots of onions. Research shows that people with the highest consumption of onions (as well as other allium vegetables) have a lower risk of several types of cancer, including:1,2,3,4
- Liver, colon5 and renal cell (kidney)
- Esophageal and laryngeal
- Prostate6 and colorectal
- Ovarian and endometrial
Onions contain several anti-cancer compounds, including quercetin, anthocyanins, organosulfur compounds such as diallyl disulfide (DDS), S-allylcysteine (SAC) and S-methylcysteine (SMC) and onionin A (ONA).
Onion Compound Suppresses Ovarian Cancer
“With a [five]-year survival rate of approximately 40 percent, effective treatments for the illness are needed.
Although new cases of EOC ranks 10th among female malignancies, the team says the number of deaths due to this type of ovarian cancer ranks fifth in the United States.
About 80 percent of patients with EOC have a relapse after initial chemotherapy treatment.”
ONA, it turns out, slowed growth of EOC. The compound also inhibited other cancerous activities, and enhanced the effects of anti-cancer drugs. Mice fed ONA also lived longer. According to the authors:
“We found that ONA reduced the extent of ovarian cancer cell proliferation induced by co-culture with human macrophages. In addition, we found that ONA directly suppressed cancer cell proliferation.
Thus, ONA is considered useful for the additional treatment of patients with ovarian cancer owing to its suppression of the pro-tumor activation of [tumor-associated macrophages] and direct cytotoxicity …
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