Garlic, onion linked to decreased bowel cancer risk

Garlic, onion linked to decreased bowel cancer risk

Garlic

Eating lots of onions, garlic and leeks has been linked to reduced risk of bowel cancer in a Chinese study of more than 1600 volunteers.

The vegetables, collectively in the genus Allium, contain several bioactive compounds known as phytonutrients, including sulfur-rich flavonoids, which have anti-bacterial, anti-fungal and antioxidant properties.

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Published in Cosmos Magazine.

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