Onions, Garlic Linked to Lower Cancer Risks
(NY, Reuters Health, 12/1/06)

Dr. Carlotta Galeone of the Mario Negri Institute of Pharmacologic Research in Italy, and team, analyzed the results of eight studies from Italy and Switzerland, which had compared healthy seniors with their peers who had particular types of cancer. The researchers concluded that subjects who ate the most garlic and onions had the lowest incidence of malignancy of the colon, ovaries, mouth, kidneys and throat. The scientists speculate that the sulfur compounds in garlic and antioxidant flavonoids in onions may promote this apparent anti-cancer effect. Galeone and her colleagues also note the importance of eating a variety of vegetables since some, like garlic and tomatoes, may fight cancer synergistically.

(American Journal of Clinical Nutrition, November 2006)